notbob wrote:
>
> On 2013-06-10, chet > wrote:
> > I have tried making meat pastys a few times using ground beef, grated
> > carrots, onions and thinly sliced potatoes, salt & pepper when I remove
> > them from oven, set a few minutes and serve they seem to be a bit dry,
> > any suggestion to make them a bit moist, was thinkg of adding a
> > tablespoon of butter on top before I wrap up the dough. any suggestions.
>
> I don't think pasties use ground meat/veggies, but rather chunks.
> Anyone?
>
> You want ground? Look up a recipe for empanadas, a small hispanic pasty.
> They typcially include raisins, which add moisture.
>
> nb

Jamaican patties typically use ground meat.