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I don't know if pasties are the same thing, but I buy small beef ones from a local shop. The crust contains the beef as well as diced potatoes and carrots. Very filling and quite a bargain, too. Only $2.40 apiece and to give you an idea of the size, it can fit comfortably in the palm of your hand. Here's what it looks like:
Those look delicious! We have some local ones and their like $7-8 for a pack of two and they always come frozen so it doesn't ever seem worth it to me.
Well, pasties are not formed into pie shape. They are dough filled with meat and maybe turnip, carrots, onion, and then folded over. The miners used to take them to eat for lunch like a sandwich. (Cornish pasties, the ones I know about.)
I love pot pies and we have delicious frozen organic ones about once a week. Can't get pasties around here though, unfortunately.
Pasties are both easy to make at home and not the same in terms of pastry. A meat pue has shortcrust pastry on the bottom and puff pastry on the top. Fast food pasties are all puff pastry, Cornish are all short. Whichever you make, the filling is dry so you don't get soggy bottom.
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Originally Posted by Dirt Grinder
You can buy the Australian version in the grocery stores here - they're called Boomerangs.
Thank you! They have a location within driving distance of me! There is a Kiwi company in NY ich makes Australian pies (no peas!), but I am nowhere near NY.
Well, pasties are not formed into pie shape. They are dough filled with meat and maybe turnip, carrots, onion, and then folded over. The miners used to take them to eat for lunch like a sandwich. (Cornish pasties, the ones I know about.)
I love pot pies and we have delicious frozen organic ones about once a week. Can't get pasties around here though, unfortunately.
We used to buy pasties from the church ladies. I haven't had one of those in many years.
OP, pre-bake the bottom crust and then coat it with something that is moderately water proof, like cream cheese. Then put in your filling and your top crust and get it right into the oven. I'd do extra fat in the bottom pastry, too, and don't cut it in too fine. The larger fat chunks will make it flakier.
Or do turnovers instead.
I don't do a bottom crust in a meat pie, just the top.
Another solution, if you are really determined to have a crisp bottom crust is to bake the pie without a bottom crust. Have the top crust on the pie and a separate crust rolled out on a cookie sheet and baked separately. Put a slice of cooked pastry on the plate and top with a slice of the pie.
Pasties are both easy to make at home and not the same in terms of pastry. A meat pue has shortcrust pastry on the bottom and puff pastry on the top. Fast food pasties are all puff pastry, Cornish are all short. Whichever you make, the filling is dry so you don't get soggy bottom.
Thank you! They have a location within driving distance of me! There is a Kiwi company in NY ich makes Australian pies (no peas!), but I am nowhere near NY.
I read that the Kiwi company will do mail orders. But that was ages ago.
There also used to be an Australian shop in the Atlanta area that sold meat pies etc.
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