Pasties
Ingredients
- 6 cup sifted flour
- 3 teaspoon salt
- 1 1/2 teaspoon baking powder
- 2 cup shortening or lard
- 1-1 1/2 cups ice water
- 3 cup thinly sliced potatoes
- 1 1/2 cup sliced carrots (optional)
- 1 1/2 cup chopped rutabaga (optional)
- 3 cup chopped onion
- Salt and pepper
- 2 pound beef sirloin, round or flank steak, cut in 1/2-inch pieces
- 3/4 pound pork butt, ground or chopped (optional)
- 1/2 cup butter
- 1/2 cup water
Instructions
Mix flour, 3 teaspoons salt and baking powder in a large bowl. Add shortening and cut in with a pastry blender. Add ice water, a little at a time, until dough can be easily handled. Divide dough into 6 pieces, wrap in waxed paper and refrigerate for 30 minutes. For each pasty: Roll out dough into a 9-inch circle. Layer potatoes, carrots, rutabaga and onion; sprinkle with salt and pepper. Add beef, pork, more salt and pepper, ending with a second layer of potatoes. Fold in half, moistening edge with cold water, and seal edges. Crimp edge with a fork. Place on a greased cookie sheet. In the top of each pasty, cut a hole with a sharp knife. Bake pasties in 425 degree preheated oven for 15 minutes. Turn oven to 350 degrees and bake 35-45 minutes or until they are nicely browned. After 1/2 hour of baking, remove from oven and spoon the butter-water mixture into the hole, return to oven and complete baking. Serve hot or cold. Pasties freeze had reheat well. Yield 6 large pasties.