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Pasties II
These were VERY good - the pastry was perfectly flaky, with a nice touch of salt. I didn't add carrots or rutabaga, but I didn't miss them. (I prefer to eat my veggies on the side.) Since my meat was still a little frozen when I cut it anyway, I threw it in a zip top bag with a red wine marinade and let it sit in the fridge for about 4 hours before I assembled the pasties. The meat turned out nice and tender, and pretty flavorful!
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Reviewed On:
Feb. 10, 2009
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