"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pasties Recipe

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This recipe for Pasties, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Best of the Best From Minnesota Cookbook
Added: Tuesday, November 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 c. sifted flour
3 tsp. salt
1 1/2 tsp. baking powder
2 c. shortening or lard
1 - 1 1/2 c. ice water
3 c. thinly sliced potatoes
1 1/2 c. sliced carrots
1 1/2 c. chopped rutabaga
3 c. chopped onion
Salt and pepper
2 lb. beef sirloin, round or flank steak, cut in 1/2 in. pieces
3/4 lb. pork butt, ground or chopped
1/2 c. butter melted with 1/2 c. water

Directions:
Directions:
Mix flour, salt and baking powder in a large bowl. Add shortening and cut in with a pastry blender. Add ice water, a little at a time, until dough can be easily handled. Divide dough into 6 pieces, wrap in waxed paper and refrigerate for 30 min. For each pasty: Roll out dough into a 9 in. circle. Layer potatoes, carrots, rutabaga and onion; sprinkle with salt and pepper. Add beef, pork, more salt and pepper ending with a second layer of potatoes. Fold in half, moistening edge with cold water and seal edges. Crimp edge with a fork. Place on greased cookie sheet. In the top of each pasty, cut a small hole with a sharp knife. Bake pasties in 425 preheated oven for 15 min. Turn oven to 350 and bake 35-45 min. or until they are nicely browned. After 1/2 hour of baking, remove from oven and spoon the butter-water mixture into the hole return to oven and complete baking. Pasties freeze and reheat well.

 

 

 

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