Update my dinner status, I'm making this tonight.
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6 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 3 : 00 Active Time: 0 : 45
US/Metric: [convert to metric]
Ingredients
-- Dough --
- 3 cup flour
- 1 1/2 sticks butter; cold and cut into bits
- 1 1/2 teaspoons salt
- 6 tablespoons water
-- Filling --
- 1 lb. round steak; coarsely ground
- 1 lb. boneless pork loin; coarsely ground
- 5 carrots; chopped
- 2 large onions; chopped
- 2 potatoes; peeled and chopped
- 1/2 cup rutabaga; chopped (can substitute turnip)
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 6 teaspoons butter (to add when baking)
Preparation
Dough: In a large bowl, combine flour, butter and salt. Blend ingredients until well combined and add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Divide and form dough into 6 equal balls, dust them with flour, wrap in wax paper and chill for at least 1 hour.
Filling: In a large bowl combine vegetables, add salt and pepper and taste, adding more seasonings if needed. Use your hands to mix the beef and pork in thoroughly.
Assemble: Roll one of the dough 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. Carefully transfer pasty with large spatula 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 F oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more, or until golden brown. Remove from oven, cover with a clean tea towel, cool for 10 to 15 minutes. Delicious served with gravy, catsup or chili sauce on the side, if desired.
Makes 6 meal size pastys.
