Irish Pasties

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In 1966, in preparation for marriage, I began purchasing each volume of Woman’s Day Encyclopedia of Cookery as they periodically were sold at the grocery store. One of those volumes contained a beautiful account of how her family made pasties. About thirty years ago, I began making them every year for our family’s St. Patrick’s Day celebrations. I loved reading her story every year.

My copy of that volume was lost in a flood some years ago, but we have continued to use the recipe. Although we have changed it somewhat over the years, basically they are the same and we love them hot or cold. My son Michael has taken over creating them the past few years and he is a lover of butter.

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As you can see by the photo, Michael uses cold butter to make the crust which is very flaky and tender. He also refrigerates the flour, water and bowl and utensils before preparing the crust.

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After rolling out a piece of dough to about 8″ round, the construction begins.

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First, lay thinly sliced round steak on to one half of the dough, leaving an edge around it. Then lay sliced onions on round steak. Next is a layer of sliced or shredded potato and a layer of thinly sliced turnips. Begin layering again with sliced lean pork, onions and potatoes. Final layer is fresh or dried oregano and thyme. Dot with lots of butter. Fold crust over and seal with egg wash. Make a few slices with a knife on top. Egg wash top.

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Bake for about 45 minutes or so at 350 degrees until crust is brown.

Ingredients for 8 pasties (pasty making isn’t an exact science, but this is a good start)
1 recipe of your favorite pie dough
1 pound round steak cut into strips or cubes
8 ounces lean pork cut in strips or cubes
3 cups sliced or shredded potatoes
1 cup sliced turnips
1 cup sliced onions
Oregano and thyme to taste
Salt and pepper to taste
Dots of butter to taste

May the Luck of the Irish be with you as you enjoy this creation.

eggyolk

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