Pasty
Why I Love This Recipe
COOKS NOTES:
Pasty crust is tricky.... you want to mix and play with it AS LITTLE as possible as long as it looks like it will roll its perfect!, you may have to make a second batch of dough depending on how you roll your crust.
These freeze AMAZINGLY well just make sure they cool enough that they won;t get soggy when wrapped in aluminum foil.
To reheat, I use the oven and check the center often the microwave makes them soggy and the crust not as yummy.
Ingredients You'll Need
7c. potato
3c. rutabage(or parsnip)(some use carrot(not me)
4c. onion
2lbs lean beef
4c. lean pork( I use chicken or extra beef being jewish)
1tbs salt
1tbs pepper
Crust:
3c. flour
1cup crisco
pinch of salt
one egg and
1/3c. water
2tbs vinegar(I use regular white vinegar)
Directions
Cut potatos to the size of TWO sugar cubes(soak in water), beef is cut the same size as the potatoes. Cut rutabaga, and pork about the size of ONE sugar cube. chop onions on the smaller side but not so mall they "dissapear"
Mix all in the bowl add salt and pepper.
Pasty Crust:
Combine flour, crisco, salt and mix with fork till it beads.
Add egg and water and vinegar
Wrap in ceranwrap or wax paper and chill 30 min.
Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface.
Put 1 1/2 cups of filling on half of the round Moisten the edges and fold the unfilled half over the filling to enclose it.
Pinch the edges together to seal them and crimp them decoratively with a fork.
Transfer pasty to lightly buttered baking sheet and cut several slits in the top.
Roll out and fill the remaining dough in the same manner.
Bake in a preheated 350 degree oven for 30 minutes.
Put 1 tsp. butter (the "old timers use lard" if you want to be authentic.)through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes.
