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Cook1 hr 30 mins
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons double-action baking powder
- 1 1⁄2 teaspoons salt
- 9 1⁄2 ounces lard (cup plus 3 Tbsp) or 9 1⁄2 ounces shortening, chilled (cup plus 3 Tbsp)
- 1⁄2 cup ice water
- 2 cups lean beef
- 3⁄4 cup ground lean pork
- 1 lb boiling potato, to make 3 cups diced
- 1 medium onion
- 6 ounces rutabagas, diced
- Dough: Make the dough in your usual way several hours or a day or two in advance. Wrap in plastic and chill.
- Before rolling dough leave it out at room temperature for 1/2 hour.
- It should be cool but not icy cold.
- Just before filling, roll into large circle 3/16-inch thick and cut 6 disk shaped rounds about 7 1/2 to 8-inches in diameter.
- Filling: Dice the beef, pork and onion.
- Add the potatoes and rutabaga and toss all the ingredients together with 1 teaspoon of salt and plenty of pepper.
- Form the Pasties: Divide the filling into 6 portions and place one in the center of each disk of dough.
- Rapidly paint a 1/2-inch border of cold water around the edge of each disk, then fold edges together, crimping into an upstanding frill with your fingers.
- Pierce a small steam hole in each side and place on a greased baking sheet. Place on middle shelf of a preheated 425°F oven.
- Turn down to 350°F after 12 to 15 minutes; when the pasties begin to brown, continue baking for about 45 minutes until crisp and bubbling.
- Serve them hot, warm or cold (and you may reheat them). Serve with your favorite salad or coleslaw.
These were a filling and tasty dinner; perfect for teenage boys on the run! The crust was great and I cooked stew meat the day before in the crockpot so it was "melt like butter" tender. I also put a healthy serving of sharp cheddar and mozarella cheese inside. We'll be making this again with variations on the filling.
My Mom is the ultimate chef and when it came to pasty's, well let me tell you that they just don't get any better. Lard is the secret ingredient. Try adding a piece of butter to the inside and brushing the pasty's with butter while backing...Your right on the money. Oh ya, when working the dough, work it as little as possible. This recipe works great in a 9 x 13 or whatever baking dish. thanks again PS. I like to smother mine with ketchup. Some perfer gravy.