Copper Country Pasties

Recipe by yooper
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 3
    cups flour
  • 34 - 1 12
    cup butter (cold and cut into bits)
  • 1 12
    teaspoons salt
  • 6
    tablespoons water
  • Filling
  • 1
    lb round steak, coarsely ground
  • 1
    lb boneless pork loin, coarsely ground (or you can use 1 lb ground chuck and l lb ground pork)
  • 5
    carrots, chopped
  • 2
    large onions, chopped
  • 12
    cup rutabaga, chopped (can substitute turnip)
  • 2
    teaspoons salt
  • 12
    teaspoon pepper
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DIRECTIONS

  • In a large bowl, combine flour, butter and salt. Blend ingredients until well combined.
  • Add water, one tablespoon at a time to form a dough.
  • Toss mixture until it forms a ball.
  • Knead dough lightly against a smooth surface with heel of the hand to distribute fat evenly.
  • Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
  • Filling:Combine all filling ingredients in a large bowl.
  • Divide the dough into 6 pieces. Roll each of the pieces into a 10-inch round on a lightly floured surface.
  • Put 1-1/2 cups of filling on one half of the round.
  • Moisten the edges with water. Fold the unfilled half over the filling to enclose it.
  • Pinch the edges together to seal. Crimp edges decorativley with a fork.
  • Transfer pasty to lightly buttered baking sheet and cut several slits in the top.
  • Repeat with the other dough rounds.
  • Bake in a preheated 350 degree Fahrenheit oven for 30 minutes.
  • Put 1 teaspoon of butter through a slit in each pasty and continue baking for 30 minutes more.
  • Remove from oven, cover with a damp tea towel, cool for 15 minutes.
  • Serve with additional butter and ketchup, if desired.
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