Making the shortcrust pastry for these pasties bring back fond memories. This is the first pastry that i learned to make when i was in school and i have always treasured the moments of these cookery classes, where we learned the technics of making goodies to eat and the beginning of a long culinary journey for me. My girlfriend, Nancy, who is visiting me at the moment, has been through thick and thin with me in the Convent, inspired me to make these as a remembrance of our friendship which started in 1952, the first day we attended Stantard One in The Convent of the Holy Infant Jesus, Seremban. We were classmates until we left school in 1962. Nancy is only one of the classmates who are all very dear to me. Christina, Alice, Florie, Lee Lan, Sang Meng, Nyong Nga,Cheng Mei, Maqgie, Joan and many more, if you all happen to read this, i missed you all.
My filling for these pasties is the leftover from the Corned Beef, Onion and Potatoes.
4 cups flour
1/8 teaspoon salt
1 ½ cups lard, chilled (3/4 lb) cut into ¼ inch cubes
8-10 tablespoons ice water
1 egg, beaten (for egg wash)
Preheat oven to 400 degrees F.
To make pastry
Using the food processor, pulse together flour and salt, then add in the fat to make a coarse meal. Add 8 tablesppons ice water all at once. If dough crumbles, add more water. Refrigerate to rest one hour before rolling out.
Roll dough to a circle ¼ inch thick and cut into 6 inch rounds. Re-roll and scraps and cut into additional circles.
Put ¼ cup of the mixture into the center of a rolled out pastry.
Moisten pasty edges, fold in half, and crimp to seal. Place on a lined baking sheet and brush lightly with egg wash.
Make 2 slits in each pasty to allow steam to escape.
Bake at 400 degrees F 15 minutes, reduce heat and continue at 350 degrees F until golden.
Serve hot or cold.