Pasties
Source of Recipe
a northwoods favorite
Recipe Introduction
Preheat oven to 450 degrees F./reduce to 375degrees F.
List of Ingredients
Pastry;
3 cups all-purpose flour, plus extra for rolling dough
2/3 cup shortening or lard
1/2 tsp Kosher salt
1/3 cup ice cold water
Filling;
1 1/2 pounds cubed sirloin steak
1/2 C rutabaga, cut into 1/4-inch dice, (or carrot)
1 small yellow onion, finely chopped
3 C russet potato, peeled and cut into 1/4-inch dice
1/4 cup fresh parsley, chopped
Freshly ground black pepper
1 egg, whisked
Recipe
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Mix pastry by cutting shortening into flour and salt. Stir in water with a fork and form dough. Divide into 2 balls.
Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes the dough easier to roll.
Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside but not for too long or the potatoes will darken.
Form the dough into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Brush the pasties with the egg (or milk) and bake on the prepared baking sheet until the crust is becoming golden brown and flaky, about 20 minutes. Slice 2 small slits on top of each pocket. This prevents steam from building up and splitting the dough and reduce heat to 375 degrees F for 20 minutes.
Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.
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