Recipe#513

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INGREDIENTS

2 1/2 cups plain flour
3/4 cup shortening
1/2 tsp. salt
6 to 7 tbsp. cold water
2 tbsp. sugar

INSTRUCTIONS

Sift plain flour, sugar and salt together. Cut in shortening using two knives or a pastry blender. Combine lightly until mixture is like tiny peas. Sprinkle a tablespoon of cold water at a time over flour mixture. Mix lightly with a fork. Use only enough water so that the pastry holds together when pressed into a ball gently. Roll dough out on a floured surface or pastry board. Roll out to 1/8" to 1/4" in thickness. Cut into 6-inch squares or circles. Brush edges of each square with water.


Place 1/3 cup filling into center of each pasty crust. Fold over to form a triangle; seal by crimping edges. Dock top of each pasty to allow steam to escape. Place on sheet pans.

Combine eggs, salt and milk and mix well. Brush egg and milk mixture lightly over pasties. Bake about 35 minutes or until lightly browned.