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

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