Mix the flour and salt. Then cut in
shortening with pastry blender or (use two
knives cutting against each other). Keep cutting in until
it all seems to be cut in together. Now put in the water
all at once and mix with a spoon, until you have a clump of dough
that stays together. Now this dough will be very
moist, so you can now work just enough flour in with
your hands to make it a plyable and soft dough. Hint:
Use a lot of flour when rolling, also.
- Filling Ingredients:
- 1 pound of 1/4 inch cubed steak (round,
sirloin, ground chuck or sirloin etc..)
- 4 cups of 1/2 inch cubed pealed potatoes
- 1 cup of 1/4 inch (or chopped) onions
- 1/2 cup of 1/4 inch cubed rutabaga (carrot
can be substituted)
- 2 tsp.. salt
- 1/2 tsp.. pepper
Mix it all in a big bowl.
Divide the dough into 4 equal portions and roll
out one at a time into a 12" circle and 1/4 inch thick. (Use lots of
flour on your rolling surface) (trim excess dough if necessary) Fill each with one heavty size cup of the filling and place 1/2 TBLS. of
oleo on the top. Now fold the crust over the mixture.
(It now is a half circle). Roll the excess edge
up to meet the form of the ingredients, you should have by now a
half moon shape. Make about four 1/4 inch slits
on the top with a sharp knife. Gently pick up
the pastie with a spatula and place on a large cookie sheet and
cook them in pre-heated oven, for 1 hour at 375 - 400
degrees F. How do I eat a pastie? I
cut it in half, pick it up and eat it like a sandwich and daub
catsup on every bite!!! ] ( Yooper Style )
Optional hint for eating:
Break -up on plate and serve with heated canned gravy. Makes 4 Large.(Pilgrim
Style) Serve with a nice leaf
lettuce salad or coleslaw Enjoy!
Hint: Can always be made as a Deep-dish Pastie
in a deep-dish pie plate or 9 inch regular pie plate
using a two-crust method.
ingredients in this recipe would make two good-size, deep-dish pasties
and three regular 9 inch pie's.
Bake the same as above.To Freeze the Pastie
If planning to freeze pasties, I suggest to partially bake them for about 15 minutes
to prevent the potatoes from turning black. When ready to serve,
Partially thaw before baking and bake for about 45 minutes to a golden brown.
Cheater Crust
1 box of "Pillsbury" pre-made pie crusts. (Contains 2 pre-rolled round
crusts)
Note: The cheaper "store brand" ones were often "thinner",
and tended to melt and fall apart. Some of the "store brand"
ones worked just fine. ( American Fair worked for me) (Trial and error). Get the ones folded up in a
box, NOT the ones which come frozen in the pie tin. Let the crusts "warm
up" to room temperature before unfolding, and they're not as likely
to "crack".
This is handy if you want just 2-4 pasties. 2=(1 package) 4=(2 packages) of crust.etc. More expensive but may be worth the ease of making pie crust.
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