U p pasties
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Flour |
| 3 | cups | Solid vegetable shortening |
| 1 | x | Dash salt |
| 1 | pounds | Beef or venison, chop |
| Coarse | ||
| ½ | pounds | Pork, chop coarsely |
| 3 | xes | Med. potatoes, peel & |
| Dice | ||
| 4 | xes | Med carrots, scrape & dice |
| 1 | x | Small rutabaga, peel & dice |
| 1 | tablespoon | Parsley flakes |
| 1 | x | Pepper, to taste |
| 1 | x | Small onion, diced |
| ½ | cup | Beef suet, chop fine |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Butter, melted |
Directions
In a large bowl combine flour and dash salt. With pastry blender or two knives cut shortening into flour until mixture resembles gravel.
Slowly add water until mixture forms a ball. The pastry will be stickier than regular pie crust. With floured hands shape pastry into a ball, cover with plastic wrap and let rest in the refrigerator while preparing filling. In a large bowl combine beef or venison, pork, potatoes, carrot, onion, rutabaga and suet, sprinkle with parsley, salt, pepper and melted butter. Mix well. Divide pastry dough into 10 equal parts. On a well floured surface roll each part into an 8 inch circle. Mound about 1-¼ cups filling on half of the dough circle; fold the other half over the filling and crimp edges together well. Transfer to an ungreased cookie sheet. Continue with rest of dough and filling. Bake at 325 for 1 to 1-½ hours until lightly browned. Makes 10 large pasties.
Submitted By MARK MIKLAS On 03-06-95