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Categories:Viewed: 38 - Published at: 7 years ago
Ingredients
- 3 cups all-purpose flour
- 12 cup butter, diced
- 12 cup lard or 12 cup solid vegetable shortening (e.g. Crisco)
- 5 -6 tablespoons cold water
- 1 pinch salt
- 1 lb chuck steak, diced (ground beef may also be used, but at a loss of texture)
- 1 russet potato, diced (~6oz.)
- 1 cup rutabaga, diced (~6oz.)
- 1 onion, chopped
- 12 teaspoon dried mixed herbs, of your choice
- 1 egg, beaten until just frothy
- salt and pepper, to taste
Method
- Sift flour and salt into a large bowl.
- Using a pastry blender, your fingertips or 2 knives, cut in the butter and lard/vegetable shortening.
- Sprinkle the chilled water over the dough, adding more if necessary.
- Knead the pastry on a lightly floured surface for a few minutes or until smooth.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- If you refrigerate for a fair more than this time, you will probably have to let the pastry dough sit out for a bit after removing it from the fridge to allow it to become pliable again.
- Preheat oven to 425F.
- Divide pastry into 6 equal pieces.
- Roll each piece into a circle on a lightly floured surface.
- Mix filling ingredients in a bowl and then spoon an equal amount onto each round of pastry.
- Be aware that you are going to fold the circles in half, so spoon accordingly.
- Brush the edges of the pastry rounds with water and fold in half.
- Press edges firmly to seal, then crimp.
- Brush pasties with beaten egg.
- Bake for 15 minutes, then reduce the heat to 325F and bake for 1 hour more.
- Do not undercook as you must make sure the meat gets throughly cooked.
- Serve hot or cold.
- You may add additional vegetables like carrots, celery, spinach, etc.
- to the filling, if you desire.
