On Mon, 10 Jun 2013 09:18:58 -0400, 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.
>
> thanks
> Chet
http://www.joepastry.com/2009/how_to...nish_pasty_ii/