Pastie- from the kitchen of Grandma June Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pastie-
Approximately 1 lb. steak
2+ T. butter
1 onion, diced
1+ large russet potato
Double pie crust (See Pie and Pastie crust recipe)
Pastie Crust-
5 lbs. or 16 cups of flour
8 tsp. salt
3 lb. can or 6 cups shortening
2 cups or 32 T. COLD water
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Directions: |
Directions:Preheat Oven to 350ºF
Line pan completely with your favorite pie crust.
Peel and dice potatoes and onions.
Rinse and drain the potatoes real good- salt and pepper and cover the bottom crust.
Add 1/2 of your onion
Cut steak into 1 - 1½ inch squares and season. I just use salt and pepper. (use garlic powder if you really like it. Also meat use meat tenderizer if your steak might be tough- I usually use sirloin or a better cut of steak.)
On top of potatoes and onions spread steak all over and add rest of onions.
Put some pieces of butter on top of this.
Cover with solid pie crust and crimp edges.
Cut slots in the middle of top.
Bake at 350º F for about 2 hours according to how big it is.
Pastie crust-
Place flour, salt, and shortening in a large bowl. Use a pastry cutter, forks or your fingers to mix the shortening into the flour until the pieces are no larger than a pea.
Add about half of the cold water and mix together. Add more water until your dough holds together well. Divide the dough into desired amounts.
This is my recipe for a big batch of dough. I freeze what I don't use right away. |
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Personal
Notes: |
Personal
Notes: ¼ of crust recipe will make a big pastie
4 cups flour
2 tsp. salt
1½ cups shortening
8 T. COLD Water
I use Wesson or Crisco shortening and Pillsbury or Gold Medal flour
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