About 12-15 Pasties
1/2 - 1lb pound pork, like tenderloin (optional)
9 cups Flour
3-4lbs Top Round
1 LB Crisco
1 1/2 large sweet onions
1 1/2 Tbsp. Salt
5 lbs potatoes (what you like)
4 cups ice cold water
Cut up your stuff first!
Crust:
Put flour in big bowl. Sprinkle with salt, I would say like a tablespoon & 1/2. Take your Crisco and salt, mix into flour until the Crisco is mixed in good. You will see like little pea shapes. Now, push the flour mixture to one side of bowl, have your really cold water in a big glass, pour about 1 cup into bowl. With your finger, start to swirl the flour into the water. Mix until its kind of stiff, but still soft. Crust is all feel. You don't want it sticky and you don't want it really stiff. You will see when it comes together.
Filling:
3-5 pounds Top round, I get it in a big piece and cut small... you know what it looks like in the pasty. If you freeze it for like 30 minutes, it cuts easier. I also buy a small package of thin sliced pork tenderloins, sliced like the beef. Like maybe 1/2 - 1 pound. 1 - 1/2 large sweet white onions, totally chopped up. If you a have a chopper it is easier than by hand. 5 lbs potatoes, like Russets, or whatever you like. Cut into desired shape. I cut mine in thin chips. After you cut the potatoes it is very important to rinse them like 3 times in cold water. The discolored water that comes off them is gross and it would make your pasty taste bad. Let them drain good. When you mix your ingredients, I put some potatoes in a bowl, salt, then some meat, salt, then some onions. Just salt every layer. Then mix all together. Remember you can always add more salt but can't take it out... I stick my finger in the mixture and taste it. One thing you can do is fry some in a pan to see if you have enough seasoning on it. I also sprinkle a little pepper in.
Tip: When you start to assemble your pasties, put your ingredients in a colander and let juice drip into a bowl. I take this juice and cook it in a sauce pan and when the pasties are done, I add some through the hole. Yummy!
