Anchovy Butter – Jacques Pépin
1 clove garlic
1 stick butter
1 small tin anchovies with oil
Splash white wine
Blend all together for a butter to serve with fish
I love him.
Great Grandmother’s Pasty Recipe
This is the family recipe, handed down from generation to generation. It is the best pasty!
Servings 8 people
Equipment
- 4 Pie Plates 2 pasties in each plate
- 1 Brush For egg wash
Ingredients
- 3 Cups all purpose
- 1 1/2 tsp salt
- 1/2 cup Crisco either Crisco or lard
- 1/2c cup Lard either Crisco or lard
- 1 cup suet, ground
- 4 ea russet potatoes cubed
- 2 ea rutabaga less than potatoes in volume, cubed
- 2 cups carrots diced
- 1 ea onion, yellow or red diced
- 3 lb beef top round, steak, cubed
- 1 bunch parsley chopped
- 1 tsp Kitchen Bouquet
- salt
- Black pepper
- oleo or butter
- 2 ea eggs for egg wash
Instructions
- Preheat oven to 400 degree F
Make Dough
- Sift flour and salt together
- Cut in either Crisco or Lard – Not both
- Mix in Suet. Be careful to not melt the suet, it will melt in baking to make a tasty crust.
- Add 7 or 8 tablespoons of cold water to make a soft dough, carefully add more water if necessary.
Cut It All Up
- Dice the vegetables and place in bowls.
- Cube the beef to small bite sizes. Not too big.
- Chop the parsley and place in bowls, not all will be needed though.
- Make egg wash in a separate bowl.
- roll out the dough, cut to 8 pie plate shapes,
Fill the Dough
- With one pasty dough place, starting on one half
- place layers of carrots, potatoes, rutagaga, onion, beef.
- season with parsley, salt, pepper, 1/2 to 1 tsp of Kitchen Bouquet
- place daubs of butter or oleo on top
- fold the top over
- begin crimping the edge to tightly close the pasty. Use fingers dipped in water to help.
- Brush egg wash over entire pasty.
- place in pie plate
- Repeat and place the second in the pie plate.
- Continue on making two pasties in each pie plate.
- Using a sharp knife cut vent holes on the tops of the pasties. We always make initials for who that pasty was made, also if someone had special filling, say added some diced parship you would make a cut to identify that one as special.
Baking
- place pie plates in pre-heated oven for 15 minutes
- reduce heat to 350 degrees
- bake for another hour
- remove from oven to racks to cool
- Maybe eaten hot or saved for later wrapped in newspaper.
Notes
Making pasties has always been a family tradition, everyone would join in chopping or rolling dough and filling the pasty with all the delicious ingredients.