I have always made pasties with a regular butter or shortening or butter/shortening recipe. Not sure if this is "traditional" but it was always worked for me.
Pasties are made with a crust. As milwaukeecooking notes, some are made with butter or shortening. Other recipes call for lard, suet, or some combination of fats.
Here are some links to give you some ideas to play with:
The Pasty (aka Pastie) is prepared with a crust, very similar to a pie crust, rather than a bread dough.
The region I live in was a mining bonanza in the late 18th and early 19th centuries and was heavy populated by Cornish miners. Pasties were a staple in the miner's lunch boxes and are still very popular here today, especially in restaurants and shops that cater to tourist interests.
The dough can be prepared using either lard or butter and the recipes for dough vary from household to household. Clearly, where butter was available, it would have been preferred in the original formulas. But lard was not an uncommon ingredient, especially among those who could not acquire butter. There is no "standard" filling for Pasties. They usually contained whatever left over bits of meat and vegetables were on hand. Beef, lamb, potatoes, carrots, turnips were (and are) common ingredients for the fillings.
If you're researching pasty recipes, try including the word "Cornish" in your search and you'll get better results.
The dough of pasties eaten by the tin miners in Cornwall was only a "handle" allowing the miner to eat the innards without touching them with his ore-dirtied hands. This was more than just being dainty. Some tin ore contains arsenic compounds. The dough was thrown away. Conseqently, I suspect the miner's wives made pastie dough with just about anything that worked well.
When my work took me to Cornwall in the 1980's I was told by a local baker, "A good Corish pastie has a dough that won't break when dropped down a Cornish tin mine shaft."
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pasties
I have always made pasties with a regular butter or shortening or butter/shortening recipe. Not sure if this is "traditional" but it was always worked for me.
http://veggieinmilwaukee.wordpress.com
Pasties - the food kind
Joe,
Pasties are made with a crust. As milwaukeecooking notes, some are made with butter or shortening. Other recipes call for lard, suet, or some combination of fats.
Here are some links to give you some ideas to play with:
http://www.hu.mtu.edu/vup/pasty/recipes.htm
http://kenanderson.net/pasties/up.html
http://britishfood.about.com/od/introtobritishfood/ig/British-Recipes/Cornish-Pasty-Recipe.htm
http://www.greenchronicle.com/connies_cornish_kitchen/cornish_pasty.htm
Take your pick!
Paul
Cornish Sandwiches
The Pasty (aka Pastie) is prepared with a crust, very similar to a pie crust, rather than a bread dough.
The region I live in was a mining bonanza in the late 18th and early 19th centuries and was heavy populated by Cornish miners. Pasties were a staple in the miner's lunch boxes and are still very popular here today, especially in restaurants and shops that cater to tourist interests.
The dough can be prepared using either lard or butter and the recipes for dough vary from household to household. Clearly, where butter was available, it would have been preferred in the original formulas. But lard was not an uncommon ingredient, especially among those who could not acquire butter. There is no "standard" filling for Pasties. They usually contained whatever left over bits of meat and vegetables were on hand. Beef, lamb, potatoes, carrots, turnips were (and are) common ingredients for the fillings.
If you're researching pasty recipes, try including the word "Cornish" in your search and you'll get better results.
A bit of history (or myth?)
The dough of pasties eaten by the tin miners in Cornwall was only a "handle" allowing the miner to eat the innards without touching them with his ore-dirtied hands. This was more than just being dainty. Some tin ore contains arsenic compounds. The dough was thrown away. Conseqently, I suspect the miner's wives made pastie dough with just about anything that worked well.
When my work took me to Cornwall in the 1980's I was told by a local baker, "A good Corish pastie has a dough that won't break when dropped down a Cornish tin mine shaft."
Now there's a challenge of a different kind.
David G.