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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.

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


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

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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