Title: Rat Coffins (New Zealand Pasties)
Categories: Entree Meat
Yield: 1 Servings

8	oz	Flour
2	oz	Crisco
2	oz	Butter or margarine
		Pinch of salt
2	tb	Water, maybe 3
4	oz	Finely dices RAW potato
4	oz	Ground beef
2	oz	Chopped onion
2	oz	Finely diced RAW carrot
1	oz	Green peas (optional)

Sift the flour and salt. Rub in the Crisco and butter until a sandy texture is reached. Make a hollow in the middle and add water. Handle as little and as lightly as possible. Wrap in grease proof paper and refrigerate for 24 hours. Now it's ready to use for the pasties.

Roll out pastry to approximately 1/8" thick, cut into 5" diameter rounds. I cut around a dessert dish, moisten the filling with a little water and place a generous spoonful in the middle of each round. Make sure it is in a pile not flattened out. Moisten the edges of the pastry with beaten egg. Fold in half and flute the edges. Now stand them up so the fluting is across the top and push with your fingers to make the join into a wavy seam. Brush the outside of each pastie with beaten egg and cook at 275F. for 3/4 to 1 hour. When cooked the pastie should be nicely browned.

Penny Plant 1991

Submitted by John Hartman Indianapolis, IN

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