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Color: Before baking you can dab milk around the crimped edges if you like a browner crust, or you can brush the top of the crust with egg yolk for a golden glow.
Eating Them: You can eat pasties hot, warm, or cold. If you wrap them in aluminum foil when they come out of the oven, they'll keep warm for hours. Or you can refrigerate (or freeze) them and reheat them later.
Cholesterol: Most pasties have a high cholesterol count.