If You’ve Tried A Beef Pasty, You Know Why This Recipe Has Been Around For So Long!

If you’re from the Michigan area, chances are you’ve already heard of a beef pasty before. To the untrained eye, these tasty little meat pies might look like calzones, but they’ve actually been around since the 18th century! In the following video from Jas. Townsend & Son, Inc., you’ll see how to prepare this delicious dish according to a recipe from John Mollard’s 1808 cookbook, “The Art Of Cookery Made Easy And Refined.” Our friends at 12 Tomatoes  have also whipped up their own version of this recipe, which you can find here. So check it out and get cooking!



3 cups all-purpose flour, plus extra as needed
2/3 cup ice water, plus extra as needed
1/2 cup (1 stick) cold, unsalted butter, cubed
1/2 cup shortening or lard
1 teaspoon salt
1 egg, lightly beaten

8 oz. ground beef (or skirt steak, finely chopped)
1 russet potato, peeled and diced
1 small turnip, peeled and diced
1 large carrot finely diced
1/2 white onion, chopped
3 tablespoons unsalted butter, divided
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
kosher salt and freshly ground pepper, to taste
brown mustard, garnish

Click Here To Get the rest of the 12 Tomatoes Recipe!

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