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 can use ground meat but it's not standard

never seen pasties with grated veggies

I add a bit of butter to mine before sealing up

pasties are always going to be a bit "dry", as in they benefit from
some gravy, or ketchup