Chefshell posted 03-07-99 4:10 PM
Pasties
1 1/2 lbs. top round cut into 1/2 inch cubes
2 1/2 cups rutabegas or turnips, 1/2 inch dice
2 1/2 cups potatoes, peeled, 1/2 inch dice
1 cup carrots, 1/2 inch dice
2 medium onions, coarsley chopped
Salt, pepper and seasoning to taste.
4 cups all purpose flour
1 tbsp. sugar
1/2 tsp. salt
1 3/4 cups vegetable shortening
1/2 cup water
1 large egg
1 tbsp. white vinegar
Combine the beef, and vegetables well. Cover and set aside.
Mix together in a large bowl the flour, sugar and salt. Cut the shortening in with a pastry blender or fingers until mixture resembles coarse crumbs.
Mix the water, egg, and vinegar. Add liquid ingredients to dry ingredients and mix until just combined. Turn out to a floured surface. Divide into 6 portions and roll each out to form an 8 inch round.
Preheat oven to 400 degrees. Divide filling among rounds, spooning onto half the round. Fold the dough over the filling.
Moisten the exposed edge and bring it up to meet the tucked edge, pinching the dough together to seal. Cut a slit in the top of each pasty and place on an ungreased baking sheet. Bake until golden brown, about 50 to 60 minutes.
That is the basic recipe. Another good filling is Chorizo, Cheddar cheese, cilantro, onion, jalapeno,roasted poblano peppers.