Meat and Potato Pasties
CATEGORIES
INGREDIENTS
  • 1 cup shortening
  • 1 1/2 - 2 cups suet (beef lard)
  • 4 Cups flour
  • TB Salt
  • C 1 1/2 Cup water
DIRECTIONS
  1. Mix and roll into 12balls. Refrigerate while you prepare the middle.
  2. Dice up Potatoes, petite sirloin and round steak into 3/4" cubes, carrots dices a bit smaller to get dones in the same time. Dice onions pretty big, add Spinach. I like it to be 1/4 meat, 1/4 potatoes, 1/4 onions, and 1/4 carrots, with a few handfuls of spinach thrown in. TB salt and 2 tsp black pepper (I'm guessing).
  3. Roll out balls of dough into circles. Place 2 handfuls or so of filler in one half and fold the other half over, fold and form like a pie crust edge. Poke with a fork a couple of times to let the air out. Place on a flour dusted cookie sheet.
  4. 350 for umm 45 minutes I think. They should get a golden color on top.
RECIPE BACKSTORY
These are so yummy. They can be frozen and microwaved for lunch (although they are better heated in an oven). One thing - they taste so good because of the lard! You may have to shop around to find, it - a real butcher will have some.