On Mon, 15 Feb 2021 11:22:40 -0700, Graham > wrote:

>I followed Boron's rcommendation and used the following site to make
>pasties.
>https://joepastry.com/2009/top_crimped_pasty_recipe/
>
>Since I used pork instead of beef, I'll call them "Suffolk Pasties".
>I bought the required veggies but the quantity after chopping was so
>large that I had to make a second batch of pastry and ended up making
>eight instead of the four in the recipe.
>I ate one for dinner last night and it was delicious (Dave Smith ©) due
>in part to the use of leeks instead of onions.
>I put 3 in the fridge for the next few days meals and put the other 4 in
>Ziploc containers for freezing. As I was carrying them downstairs to the
>freezer in the basement, I stumbled and dropped the containers. They
>broke open, send the pies flying and the stairs were covered with bits
>of the pasties.
>So I ended up with the recipe’s number anyway.
>No picture. They looked OK but not at all photogenic as it was a bugger
>to fold and crimp the shortcrust pastry. I think using bought puff
>pastry would have been better from that point of view. However, the
>pastry was "melt-in-the-mouth" tender.
>Next time I will make conventional double crust pies.
>Graham

Sorry for the stumble- been there, done that, but I am glad you tried
the recipe.