Time
30 min
Serving
8 persons
Calories
882
I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor.
Ingredients
- ½ cups all-purpose flour: 4 piece
- shortening: 1 cup
- ¼ cups ice water: 1 piece
- salt: 1 tsp
- ½ cups thinly sliced potatoes: 5 piece
- carrots: 2 piece (shredded)
- onions: 1 piece
- rutabaga: 0.5 cup (diced)
- ½ pounds lean ground beef: 1 piece
- lean ground pork: 0.5 pound
- salt: 1 Tbsp
- ground black pepper: 1 tsp
- ½ teaspoons monosodium glutamate (MSG): 1 piece
- cube beef bouillon: 1 piece
- hot water: 0.5 cup
Metric Conversion
Stages of cooking
-
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.
