There’s a pasty shop a few miles from my house and they serve delicious Pork Pasties! Their pasties always hit the spot! The only downside is their hours are very limited and they sell out quickly.
I wanted to make our own version so I could freeze a bunch and have hot and flaky pasties whenever I’m in the mood! Our version today yields a very tender, flaky and buttery crust, thanks to the combination of butter and shortening. Our filling is packed with so much flavor! These pork pasties are so easy to make, are so delicious and make the best portable snack ever!
One of the most important things about our pasties is that all the ingredients are finely diced so the ground pork is the star of the filling. Also make sure not to skip out on the little cubes of butter that tops the filling before the dough is folded in half and the pasties are baked. This really adds an extra layer of decadence to these pies and takes them over the top! The butter also keeps the pork filling nice and moist, so there’s no need to worry about a dry and crumbly filling
I had always associated pasties with England, but I didn’t know until recently that pasties are also a big thing in South Dakota! In fact, pork pasties are the most popular pork dish in South Dakota based on a survey by the National Pork Board. Back in the 19th century Cornish immigrants brought the recipe over and they were often served to iron miners in the area. It quickly became a staple in the region and is still popular in South Dakota today! We love how cooking recipes like our pork pasties allow you to travel through the U.S. in the comfort of your own kitchen with your tastebuds
If you want to see what other iconic pork dishes are found around the country, head on over to the National Pork Board website where they breakdown the most popular pork dishes from each state! Their website is also a wealth of information on all things pork and I’m constantly referencing different cuts as well as cooking methods and tips. Enjoy!
Pork Pasty Recipe
INGREDIENTS
dough
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 cup shortening , cut into small cubes
- 1/2 cup (1 stick)cold unsalted butter, cut into small cubes
- 3/4 cups cold water
filling
- 1/2 pound ground pork
- 1 minced garlic clove
- 1/4 finely diced sweet onion
- 1/2 cup peeled and finely diced rutabaga
- 1/2 cup peeled and finely diced russet potatoes
- 1 tablespoon minced thyme
- 1 tablespoon thinly sliced chives
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons unsalted butter
egg wash
- 1 large egg
- 1 tablespoon water
INSTRUCTIONS
- Preheat oven to 350˚F.
dough
- Combine flour and salt and whisk together.
- Cut shortening and butter into flour mixture until evenly distributed and the mixture is a mealy texture.
- Add water, 2 tablespoons at a time, until a soft and smooth dough comes together.
- Press dough into a disc and wrap in plastic wrap. Refrigerate for 30 minutes to 1 hour.
filling
- Combine all filling ingredients except butter into a large bowl.
- Mix together until evenly combined.
assembly
- Roll dough into a thin and even sheet.
- Cut (15) 5 inch circles from dough.
- In a small bowl whisk together egg and water to make egg wash.
- Brush edges of each circle with egg wash.
- Scoop 1/3 cup of the filling mixture onto one half of each dough circle and top each with 1/2 tablespoon butter.
- Fold dough over filling mixture, creating a half circle, and gently seal edge by crimping the edges with a fork.
- Transfer each pasty onto a parchment lined baking sheet and brush each evenly with egg wash.
- Score each pasty on top with a knife and bake for 45 minutes to 1 hour or until golden brown and filling has cooked through. Serve.
Did you make this recipe? We want to see!
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Can I substitute the shortening for more butter?
If I wanted to make a big batch and freeze, would you cook first, cool all the way and then freeze? Or freeze them uncooked?
You can freeze them either way, but i prefer to freeze them uncooked!
My mouth is watering – these sound so good! I know that hand pies historically were lunches for workers, but am wondering if these could go in a lunch box or do they have to be eaten right out of the oven. Thanks.
These are best fresh, but still delicious eaten a few hours later. I would just make sure that they’re kept in a well insulated container (if you can’t warm them up later) since the filling does contain meat.