Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

October 24, 2013

Foodie with Family: Love of reading leads to treats

(Continued)

When all of the pastry has been filled, use a sharp knife to cut two vent holes in the top of each pasty. Brush the top of each pasty with the beaten egg and sprinkle generously with sugar.

Bake for 25-30 minutes, or until the pasties are nicely browned. Let cool at least 10 minutes before serving. Store leftovers tightly wrapped in the refrigerator.

For a heartier helping of Foodie With Family, go to www.foodiewithfamily.com or Rebecca’s blog, www.icouldeatthat.com. Write to Rebecca at rebecca@foodiewithfamily.com to share your adventures and favorite recipes. For more of Rebecca’s Record-Eagle columns, log on to record-eagle.com/rebeccalindamood.

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