Post by NancyRogers on Dec 18, 2003 8:50:29 GMT -6
Hi Nancy. Let me say that I truly appreciate all the hard work you put into this wonderful newsletter,and that I hope you have a very happy holiday season. This is for Margie who would like a pasty recipe. When I make them this is the recipe I use.
Crust:
3 cups flour
1/2 cup shortening
1 teaspoon salt
Cut the shortening into the salt and flour until it has the texture of cornmeal.
Add water until the mix is dough-like
Filling:
6 medium potatoes
1 small rutabaga (You can substitute with turnips or for an even milder flavor parsnips)
3 medium onions
5 pounds of ground beef( ground chuck or ground round is what I have used)
1 pound of ground pork
Peel and dice the vegetables. Put these in a large bowl and mix with the meat and salt and pepper to taste.
Roll out the crust on a lightly floured surface as you would a pie crust, only more oblong than round. Put about 1 pound of filling on one half of the crust. Dip your finger in some water and make a line of moisture around the filling. Flip the other half of the crust over the filling and press it down over the line of moist dough; crimp the edges. Poke the crust four times or so with a fork and put on an ungreased baking sheet.
Bake for 20 minutes at 450 degrees F, then reduce heat to 350 degrees F and bake for forty minutes. Cool for at least fifteen minutes
Crust:
3 cups flour
1/2 cup shortening
1 teaspoon salt
Cut the shortening into the salt and flour until it has the texture of cornmeal.
Add water until the mix is dough-like
Filling:
6 medium potatoes
1 small rutabaga (You can substitute with turnips or for an even milder flavor parsnips)
3 medium onions
5 pounds of ground beef( ground chuck or ground round is what I have used)
1 pound of ground pork
Peel and dice the vegetables. Put these in a large bowl and mix with the meat and salt and pepper to taste.
Roll out the crust on a lightly floured surface as you would a pie crust, only more oblong than round. Put about 1 pound of filling on one half of the crust. Dip your finger in some water and make a line of moisture around the filling. Flip the other half of the crust over the filling and press it down over the line of moist dough; crimp the edges. Poke the crust four times or so with a fork and put on an ungreased baking sheet.
Bake for 20 minutes at 450 degrees F, then reduce heat to 350 degrees F and bake for forty minutes. Cool for at least fifteen minutes