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Cousin Jack's Pasty Dough

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“Thank you, Cousin Jack! The original recipe specified one full cup of orange juice *or* 1 cup cold water with 2 teaspoons fruit vinegar. I also tested the recipe with two cups of unbleached flour and 1 cup whole wheat flour. Use your favorite fillings, for ex: traditional pasties with beef , carrots and turnips or rutabagas, Greek, Italian, Mexican, etc. The delicious filling I tried here: the leftovers from Middle Eastern Burgers and I broke up the meat into small pieces. The pasties also included some leftover roasted pink and yellow turnips from our local farmer's market and also a few very small red beet;- all roasted then diced. Makes 8 large pasties or 16 small pasties.”
8 pasties

Ingredients Nutrition

  • 3 cups unbleached flour (cups slightly rounded)
  • 4 pinches salt
  • 1 cup butter, frozen (US ( 2 sticks)
  • 12 cup freshly squeezed orange juice
  • 12 cold cold water, plus
  • 2 teaspoons fruit vinegar (I used raw apple cider vinegar)


  1. Note: I used our KitchenAid stand up mixer with dough hook to prep the dough.
  2. Combine the flour and salt in a large mixing bowl.
  3. Add the cold shredded butter and toss with the flour and salt mixture.
  4. Slowly add the cold liquid while mixing the dough. If the mixture is too dry add a little bit of water but do not overwork the dough. Gather the dough into a ball.
  5. Wrap in a large gallon-size Ziploc bag or use plastic wrap. Refrigerate overnight. <<---I refrigerated the dough for approximately six hours with no problems to report.
  6. Preheat oven to 350 degrees.
  7. After the dough has refrigerated, portion the chilled dough out into 8 pieces.
  8. One a floured board use a rolling and roll each piece out into 6-7" inch circle.
  9. Divide and spoon the filling of your choice onto one side of each circle. Fold over the crust to a half moon shape. Pinch the edges or crimp edges with fork to seal.
  10. Bake 25-30 minutes depending on the size pasties you make.
  11. Leftover pasties freeze well.

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