GWJamaica Cook Book

Ingredients

Boiling-Water Pastry:
1 cup lard or shortening
1 1/4 cups boiling water
1 teaspoon salt
4 1/2 to 5 cups all-purpose flour

Beef-Vegetable Filling:
4 medium-sized potatoes, cut into 1/2-inch dice
1 cup diced carrots (1/2-inch dice)
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound top round of beef, cut into 1/2-inch pieces

Apple Filling:
4 medium-sized apples, pared, cored, sliced into
12 wedges each
2 tablespoons sugar
2 teaspoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Preparation

To prepare Boiling-Water Pastry: In a large bowl, mix lard or shortening with boiling water and salt; stir until fat is melted. Add enough flour to make a stiff dough. Cover and refrigerate 1 hour or more. Divide into 8 parts. On a lightly floured board, roll out each part to make an oval, 11 inches long and 8 inches across. Preheat oven to 350F (175C). Line 2 baking sheets with parchment paper or grease baking sheets.

To prepare Beef-Vegetable Filling: In a medium-sized bowl, combine ingredients.

To prepare Apple Filling: In another medium-sized bowl, combine ingredients.

To fill and bake: Put 1 cup meat mixture on center of each pastry oval, leaving enough space on 1 side for the length of the apple slices, and 2 to 2 1/2 inches of margin along both sides of filling. Arrange 6 apple slices in a little pile on empty side of pastry oval, next to meat filling. Gently lift pastry edge up around meat and apple fillings. Pinch seam firmly lengthwise across top of pastry to make a seam about 1/2 inch wide and standing upright. Pinch with 2 fingers and thumb to make a pretty rope-like design. Repeat for each pasty. Place a wooden pick on end of pasty to mark apple end of filling. Arrange pasties on prepared baking sheets. Bake 1 hour or until golden. Serve hot, cooled to room temperature, or refrigerate, or freeze. Heat in a 300F (150C) oven before serving. Pasties are usually served with a pat of butter on top. Makes 8 pasties