Erin's RECIPE

Hello everyone. I leave you this recipe for those who dare to try to cook it at home. We'll taste it next Monday in class. Good luck!
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 Beef Pasties

Preheat the oven to 350º F (=175º C)

Pastry Crust

4 cups flour

1-1/3 cups shortening/lard

1teaspoon salt

Beef Broth – about 10 – 12 oz just enough to moisten and hold together.

Mix the shortening into the flour with a fork.  Slowly add the beef broth until it comes together to form a ball.  Combine the ingredients thoroughly.  Shape the pasty crust into 2 balls and wrap each ball in plastic and refrigerate (put in the refrigerator) for ½ hour.

Filling

2 pounds (1 kg) beef cut into ½” cubes

3 cups potatoes peeled and cubed

1 cup rutabaga peeled and cubed

1 medium onion peeled and diced

¼ cup beef broth

salt & pepper to taste

any other seasonings (I add garlic salt or garlic powder)

Mix the filling ingredients together in a bowl.

Assembly

Cut each pastry ball into 4 parts giving you 8 pieces in total.  This will make 8 Beef Pasty crusts. 

Roll out the pastry crust on a floured surface into a circle approximately 16 inches (40 cm) wide.  Place one cup of the filling on 1 half of the crust.  Wet the edge of pastry crust with water and fold over to seal. Roll up the edges of the crust around the filling to seal it in.  Cut small slits in top of the crust (for steam to escape during baking).  Place the raw pasties on a baking sheet.  Bake in the oven at a temperature of 350 degrees Fahrenheit (or 175 degrees Celsius) for 60 minutes.