Ingredients: |
Ingredients: Crust:
3 cups Flour, sifted
1 tsp. Salt
1/4 cup Shortening
1 cup Suet, finely chopped
1/2 cup cold water, approximately
Filling:
2 lbs. beef chuck, gristle removed and cut into 1/2” cubes
4 cups Potatoes, cut into 1/2" cubes
1 cup Rutabaga, cut into 1/2" cubes
1 cup Carrots, cut into 1/2" cubes
1 cup Onions, chopped
Salt & Pepper to taste
1/2 stick Butter, softened
2 cups Beef Broth
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Directions: |
Directions:For the Crust: Combine flour and salt. Cut in shortening. Stir in suet. Add water to soften dough. Turn out on floured board and knead for 30 seconds. Let stand while preparing the filling. Then divide into six parts. Roll into 10” diameter circles.
Stuff shells with about 1 cup of filling each. Dot each with generous amounts of butter. Moisten pastry edges and draw overtop of filling making a turnover. Fold pastry edge back on itself, crimp, and make small slits in top of each. Bake at 350 degrees for 1-1/2 hours. Brush tops with broth and insert a bit into each pastie 30-minutes before they are done to keep moist.
Freeze uneaten pasties after completely cooled in a vacuum sealing system.
To reheat: Pre-heat oven to 400 degrees. Place thawed pastie on an ungreased cookie sheet in the center of the oven and bake for 13 minutes. Add 2 minutes for each additional pastie. If frozen, it will take about 30 minutes and more if additional pasties. |
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