Original Pasty

Crust

• 3 c. flour
• 1 1/2 sticks butter (cold and cut into bits)
• 1 1/2 tsp. salt
• 6 tbsp. water

In a large bowl, combine flour, butter and salt.  Blend ingredients until well combined and add water, one tablespoon at a time to form a dough.  Toss mixture until it forms a ball.  Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly.  Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.

Filling

•      1 lb. round steak, coarsely ground
•      1 lb. boneless pork loin, coarsely ground
•      5 carrots, chopped
•      2 lg. onions, chopped
•      2 potatoes, peeled and chopped
•      1/2 c. rutabaga, chopped (can substitute turnip)
•      2 tsp. salt
•      1/2 tsp. pepper

Combine all ingredients in large bowl.  Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface.  Put 1 1/2 cups of filling on half of the round.  Moisten the edges and fold the unfilled half over the filling to enclose it.  Pinch the edges together to seal them and crimp them decoratively with a fork.  Transfer pasty to lightly buttered baking sheet and cut several slits in the top.  Roll out and fill the remaining dough in the same manner.  Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more.  Remove from oven, cover with a damp tea towel, cool for 15 minutes.

Milwaukee Journal March 28, 1943  Welsh

Ingredients

for chicken:

• 3 chicken breasts, cut into 1 to 1/2 chunks
• 1/2 cup milk
• 1 egg
• 1 1/2 cups flour
• 1 teaspoon salt
• Vegetable Oil for frying

for sauce:

• 1/2 cup water
• 1 cup chicken broth
• 1/8 cup vinegar
• 1/4 cup cornstarch
• 1 cup sugar
• 2 tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 1/2 teaspoon granulated garlic
• 2 tablespoons sesame seeds, toasted

Cooking Directions

for chicken:
Place milk and egg in a shallow bowl and beat together. Place flour in a shallow dish, a pie plate works well, stir in salt. Dredge chicken pieces in flour, dip in egg and milk and back in flour. Heat oil (about 2 inches) in a deep skillet or Dutch oven to about 350 degrees. Fry chicken in batches until browned and chicken is cooked through. Remove to paper towel lined plate to drain.

for sauce:
In a medium sauce pan, add water, chicken broth, and vinegar. In a small bowl combine sugar and cornstarch together, stir into liquid. Add soy sauce, sesame oil and garlic. Cook over medium-high heat, stirring often, until it comes to a boil. Lower heat and cook just until thickened. You can pour the sauce over the chicken or dip each piece of chicken in the sauce.  Sprinkle with toasted sesame seeds and serve it all over rice.

Preparation Instructions

Cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and refresh with cold water. (Skip this step if using leftover spaghetti.)

Meanwhile, heat oil in a large ovenproof nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer to a bowl and let cool slightly. Wipe out the pan.

Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti.

Coat the pan well with cooking spray and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden, turning the pan around on the burner occasionally to ensure even cooking, 3 to 5 minutes.

Invert a large platter over the pan, grasp the platter and pan with oven mitts and carefully turn over. Lift off the pan and spray it again with cooking spray. Slide the frittata back into the pan and cook until the bottom is golden. Slide the frittata onto the platter. Garnish with tomato, if using.