Making a recipe from a place visited makes for a great souvenir. Every bite brings back memories of the times spent there and the flavors savored. So if one can’t get back to the spot, bring the spot home to the table.
Many years ago when the children were small we took a family trip to the gold country in Northern California. While there we set out to have Pasties which were common for the miners to eat way back when. The kids loved them so much that we even ordered the apple filled dessert version as well.
Upon returning home, I decided to make a recipe for Pasties. It is still one of my son’s favorites and requested by him often. Every time I make them, memories of our trip come to mind.
- 2 cups flour
- 1/2 tsp salt
- 2/3 cup Crisco solid vegetable shortening
- 1/2 cup cold water
Put flour into mixing bowl with salt. Add shortening and cut in with pastry blender until texture of flour is like cornmeal. Add water and mix with spoon. Turn out onto floured board. Knead dough with hands for a few seconds until well blended. Form into 4 balls. Cover each ball with plastic wrap and chill in refrigerator for at least 2 hours.
- 3/4 pound ground beef
- 1/2 cup chopped onion
- 2 cups diced potatoes
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup chopped fresh parsley or 2 Tablespoons dried parsley
- Milk to brush pastries
Preheat oven to 375 degrees F.
Mix ground chuck, onions, potatoes, salt, pepper, and parsley together in a bowl. Take dough out of fridge and roll out each ball into a 8 inch circle with rolling pin on a floured surface. Brush edges of pastry with milk using a pastry brush. Place one cup of filling on one half of each circle and fold the other half over it. Seal the edges by pressing with a fork. Transfer to cookie sheet lined with parchment paper. Cut a 1/2 inch slit on top of each pasty to let out steam. Brush with milk. Bake at 375 degrees F for 45 minutes or until golden.