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PASTY'S (THE CHEF CLEM WAY) 
CRUST: (double):

3 c. flour
1 tsp. salt
1 c. lard
1/2 to 3/4 c. water

INGREDIENTS:

2 lb. hamburger
6 to 7 medium potatoes
2 lg. onions
5 to 6 carrots
1/2 lb. butter
Salt and pepper

Preheat oven to 350 degrees. Grease cake pan or oblong glass dish.

In large bowl, mix salt with 3 cups flour. Add 1 cup lard (softened - room temperature). This must be "cut" into the flour until small flakes or peas are formed. Add small amounts of the water at a time while stirring with a fork. When the dough balls up and clings together, it's right. Mold dough into a 4 to 5 inch round patty.

Repeat this process so you have two dough patties. Refrigerate while you prepare the remaining ingredients.

Peel, slice and chop potatoes into small pie shaped pieces. Hold in bowl of water.

Slice and chop onions. Shred carrots.

Flour hard working surface and rolling pin. Roll out one of the dough patties into a rectangle, flip and roll out to approximately 1/8 inch thick. Place into a greased cake pan or oblong glass dish. Trim off edges.

Crumble one layer of raw hamburger on bottom. Add layer of potatoes, onions and carrots. Press ingredients down and salt and pepper.

Repeat the layers until dish is full. Top with cubes of butter. Wet entire edge of crust.

Roll out the other dough patty and place on top and trim off excess dough from edges. Pinch and twist the crust edges together.

Cut slits into top crust or be creative and make a design.

Bake at 350 degrees for 1 1/2 to 2 hours. Test by piercing crust to see if potatoes are soft. Crust should be "golden."

ERVING: Slice pasty into squares and serve with ketchup if desired.This is an entire meal. Nothing else is needed or could enhance this dish.Happy pasty making
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