Cooking for Daily Living
Meats 'N Such
Pasties

Pasties were originally made of uncooked meats and vegetables but a modern version is faster and easier. Using leftover diced ingredients, they may be made ahead and refrigerated several hours and popped into the oven when needed.

Pastry For Pasties:
1 c. flour
1/4 c. shortening
1/2 tsp. salt
1/2 tsp. baking powder
1 Tbsp powdered whey (optional)
4-5 Tbsp. cold water

Sift dry ingredients together and work in shortening until crumbly. Add water and mix in with a spoon only enough to stick flour together. Divide in fourths and roll out each piece into an oval shape, almost as thin as for pie crust.

Filling:
1 c. diced leftover roast or chicken
1 c. diced cooked potatoes
1/2 c. cooked carrots or other vegetables
1 Tbsp. finely chopped raw onion

Mix and moisten with just enough canned cream soup to hold together. Use cream of mushroom soup for roast or cream of chicken for chicken pasty, thus no moisture need be added while baking. Place filling in center of ovals and bring edges up, moisten and pinch together. Leave a small opening at top for steam to escape.

Lift pasties to a greased baking sheet and brush with melted butter or margarine. Bake at 350°F 25-30 minutes or until pastry is brown and crisp when pierced with a sharp knife point.