1. Sift together flour and salt. Cut in Crisco and butter until a sandy texture is reached. 2. Make a hollow in the middle and add water. 3. Mix to make pastry, handling as little and lightly as possible. 4. Wrap in greeseproof paper and refrigerate for 24 hours. 5. Roll out pastry to approx 1/8" thick, and cut into 5" rounds. 6. Moisten the filling with a little water and place a generous spoonful in the middle of each round, making sure it's in a pile and not flattened out. 7. moisten edges with beaten egg, fold in half and flute the edges to seal. 8. Brush pasties with beaten egg and bake 275F for 45 minutes to 1 hour until nicely browned. ---------------------------------------------------------------------------
Nutrition
Ingredients
