Unearthing Culinary Treasures: Great Grandma John’s Legendary Pasties Recipe
There’s something truly special about family recipes, passed down through generations. They’re more than just instructions; they’re tangible connections to our past, imbued with love, memories, and the comforting flavors of home. Today, we’re embarking on a culinary journey to recreate Great Grandma John’s legendary pasties – a recipe that has been cherished and perfected over decades. These aren’t just any pasties; they’re a taste of history, a warm embrace in every bite, and a testament to the enduring power of family traditions.
The Story Behind the Pasties
Every great recipe has a story, and Great Grandma John’s pasties are no exception. Legend has it that she developed this recipe while living in a small mining town. The pasties were a hearty, portable meal perfect for the hardworking miners, packed with filling ingredients that would sustain them throughout their long shifts. Over time, the recipe evolved, becoming a beloved family staple, served at gatherings, holidays, and any occasion that called for a comforting, home-cooked meal. The variations in ingredients might reflect what was available or affordable at different points in time. We’re fortunate to have a detailed, written version that allows us to relive this culinary masterpiece.
What Makes Great Grandma John’s Pasties So Special?
So, what sets Great Grandma John’s pasties apart from the rest? It’s a combination of factors:
* **The Crust:** The crust is buttery, flaky, and perfectly golden brown. It’s sturdy enough to hold the filling without being tough or dry.
* **The Filling:** The filling is a harmonious blend of savory beef, hearty vegetables, and flavorful seasonings. Each ingredient plays a crucial role in creating a symphony of flavors that dance on your palate.
* **The Love:** Most importantly, these pasties are made with love. Every step, from preparing the dough to carefully folding the pasties, is done with care and attention to detail. This is what truly makes them special.
Great Grandma John’s Pasties Recipe
Now, let’s get to the heart of the matter – the recipe! We’ve painstakingly transcribed Great Grandma John’s original recipe, adding helpful tips and explanations to ensure your success.
Ingredients:
**For the Crust:**
* 6 cups all-purpose flour
* 1 ½ teaspoons salt
* 1 ½ cups (3 sticks) cold unsalted butter, cut into cubes
* ¾ cup cold vegetable shortening, cut into cubes
* 1 ½ cups ice water
**For the Filling:**
* 2 lbs beef chuck, cut into ½-inch cubes (skirt steak or sirloin can also be used)
* 4 medium potatoes, peeled and diced into ½-inch cubes
* 2 large carrots, peeled and diced into ½-inch cubes
* 2 medium onions, chopped
* 1 ½ teaspoons salt (or to taste)
* 1 teaspoon black pepper (or to taste)
* ½ teaspoon garlic powder (optional)
* ½ cup beef broth (optional, for extra moisture)
* 2 tablespoons butter, cut into small pieces (for topping each pasty)
* 1 egg, beaten (for egg wash)
Equipment:
* Large mixing bowls
* Pastry blender or food processor
* Rolling pin
* 4-6 inch diameter circular object (bowl, plate, or cookie cutter)
* Baking sheets
* Parchment paper
* Fork
* Pastry brush
Instructions:
**Part 1: Making the Crust**
The crust is the foundation of a good pasty, so it’s important to get it right. Follow these steps carefully:
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Fat:** Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs. The key here is to keep the fat cold! If it gets too warm, the crust will be tough.
* **Alternative Method (Food Processor):** If using a food processor, pulse the flour and salt together. Add the cold butter and shortening and pulse until the mixture resembles coarse crumbs. Be careful not to over-process.
3. **Add the Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to add too much water, as this can make the crust tough. The dough should be slightly shaggy but not sticky.
4. **Divide and Chill:** Divide the dough into two equal portions. Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax, resulting in a more tender crust. Chilling the dough is *essential* for a flaky crust. Don’t skip this step!
**Part 2: Preparing the Filling**
While the dough is chilling, prepare the filling. This is where the magic happens!
1. **Prepare the Ingredients:** Wash, peel, and chop all the vegetables. Cut the beef into ½-inch cubes. Make sure the vegetables and beef are uniformly sized for even cooking.
2. **Combine the Ingredients:** In a large bowl, combine the beef, potatoes, carrots, onions, salt, pepper, and garlic powder (if using). Mix well to ensure that all the ingredients are evenly distributed. The order of layering ingredients doesn’t *really* matter, but some believe in layering beef closer to the bottom crust and potatoes toward the top.
3. **Optional: Add Beef Broth:** If you want a more moist filling, add ½ cup of beef broth to the mixture. This will help to keep the pasties from drying out during baking.
**Part 3: Assembling the Pasties**
Now for the fun part – putting everything together!
1. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Parchment paper ensures the pasties don’t stick and makes cleanup easier.
2. **Roll Out the Dough:** On a lightly floured surface, roll out one of the dough discs to about 1/8-inch thickness. Use a 4-6 inch round cutter, bowl, or plate as a template to cut out circles of dough. Aim for an even thickness to ensure even baking. Re-roll scraps of dough as necessary.
3. **Fill the Pasties:** Place about 1 cup of the filling in the center of each dough circle. Be careful not to overfill the pasties, as this can cause them to burst during baking. Leave about a 1/2-inch border around the edge of the dough.
4. **Fold and Seal:** Fold the dough over the filling to form a half-moon shape. Crimp the edges tightly with a fork to seal. This is crucial to prevent the filling from leaking out during baking. You can also use your fingers to create a decorative edge.
5. **Add Butter and Vent:** Place a few small pieces of butter on top of the filling in each pasty. Cut a small slit in the top of each pasty to allow steam to escape during baking. This will prevent the pasties from exploding.
6. **Egg Wash:** In a small bowl, beat one egg. Brush the top of each pasty with the beaten egg. This will give the pasties a beautiful golden-brown color.
7. **Bake:** Place the pasties on the prepared baking sheets and bake for 45-60 minutes, or until the crust is golden brown and the filling is cooked through. The baking time may vary depending on your oven, so keep an eye on them.
8. **Rest:** Let the pasties cool for at least 10-15 minutes before serving. This allows the filling to set slightly, making them easier to handle and preventing you from burning your mouth.
**Part 4: Serving and Enjoying Your Pasties**
Great Grandma John’s pasties are best served warm. They’re delicious on their own, but you can also serve them with a side of gravy, ketchup, or HP sauce. Some people even enjoy them with a dollop of sour cream or yogurt. The options are endless!
Tips and Tricks for Perfect Pasties:
* **Keep Everything Cold:** The key to a flaky crust is to keep the ingredients cold. Use ice water, cold butter, and cold shortening. Work quickly to prevent the fat from melting.
* **Don’t Overwork the Dough:** Overworking the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax, resulting in a more tender crust. It also makes the dough easier to handle.
* **Use High-Quality Ingredients:** The quality of your ingredients will affect the taste of your pasties. Use high-quality beef, fresh vegetables, and good-quality butter.
* **Don’t Overfill the Pasties:** Overfilling the pasties can cause them to burst during baking. Leave about a 1/2-inch border around the edge of the dough.
* **Seal the Edges Tightly:** Sealing the edges tightly will prevent the filling from leaking out during baking. Use a fork to crimp the edges, or use your fingers to create a decorative edge.
* **Vent the Pasties:** Cutting a small slit in the top of each pasty will allow steam to escape during baking. This will prevent the pasties from exploding.
* **Bake Until Golden Brown:** Bake the pasties until the crust is golden brown and the filling is cooked through. The baking time may vary depending on your oven, so keep an eye on them.
Variations and Additions:
* **Vegetarian Pasties:** Replace the beef with lentils, beans, or other vegetables.
* **Chicken Pasties:** Use chicken instead of beef.
* **Lamb Pasties:** Use lamb instead of beef.
* **Spicy Pasties:** Add a pinch of cayenne pepper or a dash of hot sauce to the filling.
* **Add Rutabaga:** Rutabaga is a traditional ingredient in Cornish pasties. Add about 1 cup of diced rutabaga to the filling.
* **Add Turnip:** Similar to Rutabaga, Turnip can be added for more flavor. 1 cup of diced turnip will do.
* **Add Different Herbs:** Rosemary, thyme, or sage can add a unique flavor profile.
Storing and Reheating Pasties:
* **Storing:** Leftover pasties can be stored in the refrigerator for up to 3 days. Wrap them tightly in plastic wrap or place them in an airtight container.
* **Reheating:** Pasties can be reheated in the oven, microwave, or air fryer. To reheat in the oven, preheat the oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through. To reheat in the microwave, microwave on high for 1-2 minutes, or until heated through. To reheat in the air fryer, air fry at 350°F (175°C) for 5-7 minutes, or until heated through.
A Taste of Home, a Legacy of Love
Great Grandma John’s pasties are more than just a recipe; they’re a connection to our past, a reminder of our heritage, and a symbol of family love. We hope you’ll enjoy making them and sharing them with your loved ones. This recipe is a journey, and we are so glad we can embark with you. Savor each step, and embrace the love that has gone into this family treasure for all these years. The next time you are at a gathering, be sure to bring along a batch to let everyone have a taste of the deliciousness!
Bon appétit!