Servings: 100 Portions (17 Pans)
Portions: 2 Pasties Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 400 degrees F. Oven
27 lb 2 oz pie crust
1 cup (8 oz) butter or margarine, softened
6 tablespoon (4 oz) salt
1 tablespoon pepper, black
1 tablespoon garlic, dehydrated
15 lb. beef, ground
2-3/4 quart (3 lb 4 oz) carrots, fresh, 1/2-inch dice
2 quart (2 lb 8 oz) onions, dry, 1/2-inch dice
2-1/2 gallon (13 lb) potatoes, white, fresh, 1/2-inch dice
1 cup (5 eggs) eggs, whole, beaten
1/4 teaspoon salt
7 tablespoon (2 oz) milk, nonfat, dry
1-3/4 cups water
Prepare 1-3/4 recipe of One-Pie Crust Recipe; set aside. Blend butter, salt, pepper, and garlic together. Mix ground beef and seasoned butter mixture together. Add diced vegetables to beef and butter mixture; mix thoroughly. Set aside. Roll dough into rectangular sheet, about 1/8-inch thick. Cut into 6-inch squares. Brush edges of each square with water. Place 1/3 cup (1-No. 12 scoop) filling into center of each pasty crust. Fold over to form a triangle; seal by crimping edges. Dock top of each pasty to allow steam to escape. Place on sheet pans. Combine eggs, salt, milk and water; mix well. Brush egg and milk mixture lightly over pasties. Bake about 35 minutes or until lightly browned.
NOTE:
4 lb fresh carrots A.P. will yield 3 lb 4 oz diced carrots.
3 lb dry onions A.P. will yield 2 lb 8 oz diced onions.
16 lb fresh white potatoes A.P. will yield 13 lb diced potatoes.
1 cup other types of milk may be substituted for nonfat dry milk and water.
If desired, dough may be weighed in 2 oz portions and rolled into 7-inch circles, 1/8-inch thick.