Prep 30 mins
Cook 45 mins
A typical pasty, made for mens lunches working in the coal mines, but still popular!
- 4 1⁄2 cups all-purpose flour
- 1 cup shortening
- 1 cup ice water
- 1 teaspoon salt
- 5 1⁄2 cups thinly sliced potatoes
- 2 carrots, shredded
- 1 onion
- 1⁄2 cup diced rutabaga
- 1 1⁄2 lbs lean ground beef
- 1⁄2 lb ground lean pork
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 beef bouillon cube
- 1⁄4 cup hot water
- Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
- Dissolve the bouillon cube in 1/4 hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, and bouillon.
- Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
- Bake at 425 degrees F (220 degrees C) for 45 minute.
Yummy flavor and texture and read on for some advice in making these. First, my grocery store didn't have rutabagas so I substituted a turnip. It was very helpful to make the dough and allow it time to rest while chopping the vegetables. I sliced and diced the potatoes, carrots, and onion. I think the 1 1/4 cups water should be divided as follows: 1 cup ice water for making the dough and 1/4 cup hot water for dissolving the bouillon. I'm thinking this because of a comment my DH made about the dough not being sturdy enough for a lunch box -- it was on the delicate and flaky side after baking. Thanks, pammyowl! Made for fellow Gourmet Goddess teammate for ZWT9.