Learn How To Make Pasties - The Ultimate Meat and Potatoes Pastry

Let Grandma Liz show you how to make pasties in your own kitchen. This Ironwood Michigan native baked these meat and potato meals in a pastry shell for her husband, children, grand children and great grand children. This video is part of her legacy of love.

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THE RECIPE CARD
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INGREDIENTS:

Filling

4 Medium Onions (chopped)
1 Pound Stewing Beef
7 Medium Sized Potatoes (peeled and chopped)!
1 Package Baby Carrots
1/2 Rutabaga (chopped)
1 Stick of Butter

Pastry Crust

4 Cups Flour
2 Tsp Salt
1 1/3 Cups Shortening
2 Cups Ice Water

Preparation Time: About 30 minutes
Cooking Time: About 60 minutes

SERVES 12-13

Preparation Directions:

Peel and chop potatoes, rutabaga, and onions. Using food processor or meat grinder, grind all of the ingredients for the filling. Place in a large mixing bowl and blend the ground mixture thoroughly.

Mix pastry ingredients together - add ice water slowly until the dough reaches the proper texture.

On a floured surface, roll out dough in a circle. Place one cup of filling mixture into the center and add a pat of butter to the top. Fold over dough into a half circle. Crimp edges and poke vent holes in top of pastry.

Baking Directions:

Pre-Heat oven to 350 degrees. Place pasties on cookie sheet and bake for 30 minutes on the lowest rack in the oven. Then, move to top rack and bake for an additional 30 minutes before serving.

Pasties may be prepared ahead of time and frozen. To freeze, bake pasties for 30 Minutes and then freeze. To eat, bake for an additional 30 minutes (no defrosting required) before serving.


ALL MEASUREMENTS GIVEN ARE UNITED STATES IMPERIAL - Grandma was NOT into the metric system.
(Search Google for an Imperial-to-Metric conversion chart if needed.)