Servings: 100 Portions
Portions: 2 Pasties Each
Temperature: 375 degrees F. Deep Fat
PASTRY:
2-1/2 gallon (9 lb) flour, wheat, general purpose, sifted
4 3/4 quart (7 lb) cornmeal
6 tablespoon (4 oz) salt
1 tablespoon garlic, dehydrated
1-1/2 cups (6 oz) cheese, grated, Parmesan
1 quart (1 lb 12 oz) shortening
1 gallon water
MEAT FILLING:
15 lb beef, ground, thawed
2 1/3 tablespoon salt
3 tablespoon (1-1/2 oz) chili powder
2 teaspoon garlic, dehydrated
6 tablespoon Worcestershire sauce
1/2 cup soy sauce
2 gallon (5 lb) cabbage, fresh, finely shredded
3 3/4 quart (5 lb) onions, dry, chopped
In mixer bowl, combine flour, cornmeal, 6 tablespoon salt, 1 tablespoon garlic, and cheese mix at low speed until well blended, about 2 minutes. Add shortening. Mix at low speed about 1 minute or until mixture resembles coarse cornmeal. Add water; mix at low speed until dough is just formed. Refrigerate; set aside.
Cook beef in its own fat until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Add 2 1/3 tablespoon salt, chili powder, 2 teaspoon garlic, Worcestershire sauce, soy sauce, cabbage, and onions to beef; mix well. Set aside.
On a lightly floured board, roll dough into a 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 in center of each square. Fold over to form a triangle; seal by crimping edges. Fry pasties 1-1/2 minutes on each side, or until golden brown. Drain on absorbent paper.
NOTE:
6 lb 4 oz fresh cabbage AP. will yield 5 lb finely shredded cabbage and 5 lb 8 oz dry onions A.P. will yield 5 lb chopped onions.