Pasty Pie

Everyone knows the recipe for pasties, meat, potatoes and onions, sliced thin, and a good crust.

Here are a few hints that Margaret passed on to me.

First, she combined pork and beef. Secondly, she had her potatoes and onions sliced paper thin. Third, she layered first the potatoes, then the onions and placed the meat on top.

By doing this, the juices from the meat was absorbed by the vegetables.

The last few years, she was unable to stand long enough to make individual pasties so she reached for an 8 or 8 3/4-inch pie pan and made it in one large pie.

It worked, and we have followed her recipe for pasty pie.

Believe me, a good sized wedge of pasty pie is hearty eating.