My Version of England’s Pasty

Okay Everyone! This is a recipe that I am super excited to share with you. My family used to go to England almost every summer when I was growing up. We actually spend almost a year that at one time. Some of my favorite memories are from there and when I look back on my childhood all my memories are from London England. One of my favorite meals there that we used to get were Pastys. They are a mix of meat and vegetables wrapped in a warm crust and seasoned with amazing british magic. Okay I know that was cheesy but really mine are good but don’t even come close to the ones served on little corner bakeries in London. But here you go!

I have made this 2 different ways. The first recipe and my favorite is made with beef.

White bread dough (enough to make a loaf)

2 lbs ground beef

1 onion

1 Swedish turnip (if you have one)

1 green pepper

4 pealed potatoes

1 1/2 cups of cheddar cheese

1 clove garlic

1/2 tsp red pepper

1 tbs italian seasoning

Preheat oven to 425

First you need to get some white bread dough. I always make it from scratch but as it kinda takes a while to all put together you can do canned or frozen or whatever kind they have.

As you’re letting the bread rise (or unthaw) you brown the meat.

While your meat is browning cut up your potatoes in to small pieces. It doesn’t matter how large just as small or big as you’d like.

Add in the garlic and onion right before the meat browns. Lower temperature medium low.

Slowly add in the turnip, potatoes. pepper and seasonings. Put on simmer and cover.

Take a small piece of dough about 1 1/2 inches and roll out into a circle.

Put about 2-3 tbs of meat and veggies in to the middle add a little cheese on top and close up. Put in on a pan.

Cook for 12-17 minutes or until bread becomes golden on top.

Then take out and enjoy! But be careful because the potatoes are HOT! They will stay pretty warm for a while though closed up because the potatoes will hold in the heat:)

Recipe #2

Pasty with Chicken

Do every thing exactly the same except use

2 lbs chicken instead of beef

1 can cream of mushroom soup instead of potatoes and turnip

and add in 2 tsp flour to thicken the sauce

Also add in a bunch of mushrooms

This recipe is a lot creamier and lighter if you like that better. But it’s up to you! Enjoy!