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The New England Pasty - A Family Feast

The New England Pasty

Yield: 6 1x
Prep: 45 minsCook: 15 minsTotal: 1 hour


For the Dough

  • 3 cups flour, plus more for rolling out dough
  • ½ teaspoon salt
  • ½ cup cold vegetable shortening
  • ¼ cup cold butter cut into small pieces
  • ½ cup milk plus 2 tablespoons as needed
  • 2 eggs, divided

For the Filling

  • Leftover turkey
  • Leftover stuffing
  • Leftover turkey gravy
  • Leftover mashed potatoes
  • Shredded yellow cheddar cheese


  1. In a large bowl, sift the 3 cups of flour and salt. With a fork or pastry cutter, cut in cold shortening and cold butter until pea size balls form.
  2. Beat one egg with ½ cup of milk and add to flour mixture and mix with a wooded spoon or by hand. Only add the remaining two tablespoons of milk if the dough is dry. (I added both)
  3. Wrap the dough in plastic and place in the refrigerator for 30 minutes.
  4. Preheat oven to 425 degrees and line a sheet pan with parchment paper.
  5. On a floured surface, roll out dough 14X20 inches. Using a 6” circle (I used a canister lid) cut out six circles.
  6. Fill each circle by filling the center, covering a row that almost touches the left and right side. The total weight of the filled Pasty should be about four ounces. Any more and it will squeeze out when you pinch it closed. I found the easiest method was to put the dough circle on a kitchen scale and then fill it with the five different ingredients trying to keep each about equal. It can be any combination you wish just keeping it at the four ounce mark.
  7. Take the remaining egg and beat it with a teaspoon of water and with a brush, brush around the edge of the top half. Then take the farthest top and the closest bottom and bring them together and pinch closed. Lift the filled Pasty in your palm and with the other hand pinch the rest closed and place seam up on the prepared pan. Repeat for the remaining five.
  8. When you finish the last, go back and make sure none popped open and reseal.
  9. Brush the entire surface with the egg wash trying not to let it drip onto the paper.
  10. Bake for 20-25 minutes until golden brown.
  11. Serve hot with additional gravy and cranberry sauce.

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