“My Grandmother came from Truro, Cornwall, England. She was known as an excellent cook in Patagonia and pasties were one of her specialties. Pasties were one of the main dishes in our family and she always made sure I had one of her delicious pasties on my birthday.”

Linda Brooks Vensel, Cattlewoman & Cowbelle


Crust for Five Pasties

4 C flour, sifted

1 1/3 C shortening

2 tsp. Salt

9 Tbsp. Cold water


3 lbs. Cubed round steak

1/2 C chopped onion

6 medium potatoes, diced

Salt, pepper and butter

Preheat oven to 350 degrees.

In a large bowl, mix ingredients for crust. When dough forms a ball, divide into 5 equal pieces.

Roll each piece of dough into a round shape the size of a dinner plate.

Place on each dough round, 1/3 cup of meat, 1/3 cup of potatoes, 1 tsp of onion, salt and pepper, repeat layer, add 1 tsp butter on top. Fold dough over meat mixture, making a half round. Crimp edges to ensure juices from the filling remain inside.

Bake for 1 hour and ENJOY!

Makes a nice meal with a salad. Cooked Pasties may be frozen and reheated.