Yield: 6 pasties
|4 cups||Unsifted four|
|2 pounds||Top round steak trimmed of fat and cut in 1/4" cubes|
|5 mediums||Red potatoes, about 1 1/2 lbs, peeled and coarsely chopped|
|3 mediums||Turnips, scraped and cut|
|1½ cup||Lard (3/4 lb.)|
|Ice water-10-12 tb. into 1/4" cubes, about 1 1/2 cups|
|1½ cup||Onion, finely chopped|
|1 teaspoon||Freshly ground black pepper|
In a large chilled bowl combine the flour, 2 ts. of the salt and the lard. Working quickly, rub the flour and fat together with your fingertips until it looks like flakes of coarse meal. pour in 10 tb.
of ice water, toss together, and gather the dough into a ball. if the dough crumbles, add up to 2 tb. more of the ice water, a teaspoon at a time, until the particles adhere. Divide the dough into 6 equal size balls, dust them with flour and wrap in wax paper. Refrigerate for at least 1 hour.
Preheat the oven to 400 degrees. Combine the beef, potatoes, turnips, onions, the tablespoon of salt and the pepper in a bowl and stir them together.
on a lightly floured surface, roll out one ball of dough at a time into a rough circle about ¼" thick. Using a plateor pot lid about 9" in diameter as a guide, cut dough into a round with a pastry wheel or a sharp knife. place about 1½ cups of the filling mixture on the round. Place the filling in the center and spread it a bit so it's oblong. Leave plenty of crust all around in order to close it.
Pull up the dough at one end of the strip, then pull up the dough on that end of the strip (each side) and close snugly. Starting from the sealed end, press the two edges of the round together to encase the filling securely and form a double-thick band of dough about ½" wide. With your fingers, crimp the band into a decorative rope or scalloped fluting. Tightly close the other end. With a large spatula, carefully transfer the pasty to an ungreased pastry sheet. Then repeat the procedure to roll, fill and shape the remaining pasties.
Bake in the middle of the oven for 45 minutes or until the pasties are golden brown. Serve them hot or at room temperature.
From "American Cooking: The Eastern Heartland" From the Time Life series Foods of the World
MM format courtesy Mary Riemerman Submitted By MARY RIEMERMAN On 11-06-95