Description
I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor.
Ingredients
- 4 ½ cups all-purpose flour
- 1 cup shortening
- 1 ¼ cups ice water
- 1 teaspoon salt
- 5 ½ cups thinly sliced potatoes
- 2 carrots, shredded
- 1 onions
- ½ cup diced rutabaga
- 1 ½ pounds lean ground beef
- ½ pound lean ground pork
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 ½ teaspoons monosodium glutamate (MSG)
- 1 cube beef bouillon
- ½ cup hot water
Instructions
- Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture
- and quickly stir in ice cold water. Form dough into a ball. Set aside.
- Dissolve the bouillon cube in the hot water. Combine uncooked vegetables
- uncooked meats
- salt
- pepper
- monosodium glutamate
- and bouillon.
- Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together
- and seal. Cut a slit in the top of each pasty. Place on dull
- not black
- baking pans.
- Bake at 425 degrees F (220 degrees C) for 45 minutes.
Servings: 8