Family Favorite Pasties (Meat Pies)
The older women (...and men) throughout the region make these by the hundreds at a time to sell for fundraisers, etc.
Give them a try and see why they have stood the test of time for many, many generations.
** If you don't have time to make your own pie crust, boxed pie crust found in the baking isle works fine, Betty Crocker or Krusteaz.
·use a prepared 2 crust pie crust or...
1/2 ccold water
1 lbcoarsley ground beef or chopped steak
1/2 conion, chopped
1 1/2 crutabaga
1 1/2 cdiced potatoes
1 1/4 tspsalt
1/2 Tbspparsley, optional
·butter to dot with
How to Make Family Favorite Pasties (Meat Pies)
Cut shortening into flour and salt. Add water just until you have a dough that is no longer sticky (like pie crust). Mix until well blended. Form into 4 balls. (You can chill dough at this point, but I usually don't.) Roll into four 8" circles. Cover with waxed paper until ready to use.
- Meat Filling:
Combine beef, onion, rutabaga, potatoes, salt, pepper and parsley in a large bowl.
- Put approximately 1 cup of filling onto right side of dough, dot with butter and fold in half. Brush edges with milk, then crimp edges securely to hold filling while it bakes.
- Place on cookie sheet lined with parchment paper and cut two or three 1/2" slices in the top to allow steam to escape. Brush with milk, if desired. Bake at 350 degrees for approximately 1 hour or until golden. They will smell AMAZING while baking!
- Traditionally served with ketchup, although I've also seen them served with gravy... which is another whole, big heated debate!