Pasties

Ingredients

• 3 1/2 cups of all purpose flour, sifted
• 1 1/2 teaspoons salt
• 1 cup shortening
• 1 cup cold water
• 1 pound boneless round or chuck steak, cut into 1 inch cubes
• 2 russet potatoes, peeled and cubes (try and mimic your beef cube size)
• 1 medium to large onion, sliced
• 1/2 of a peeled rutabaga, (same amount as potatoes and same size cubes)
• 1 1/2 teaspoons of dried parsley flakes
• 1/2 teaspoon Kosher salt (or to taste)
• 1/4 teaspoon fresh ground pepper (or to taste)

Directions

In a large bowl, combine the flour and salt. Cut in shortening with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the water until mixture forms a ball. Wrap the ball in Saran Wrap and refrigerate at least 15 to 30 minutes.

In a large bowl, combine meat, potatoes, onion and rutabagas. Season with the dried parsley, salt and pepper.

Preheat the oven to 400 degrees F. (200 degrees C.)

Now there are cooks and foodies out there who, at this time, will be tempted to add a diced carrot. I swear if you do and I hear about it, I will come to your house and slap you! I grew up with a Yooper neighbor and that is NOT an ingredient of true Cornwall or upper Michigan pasties. That’s only in the crap they sell to tourists! If your idea of pasties includes either ground beef or carrots, then you have been hoodwinked! Don’t make me come and find you!!

Anyway, take out the dough, divide it in four or six pieces (depending on the size of pastie you want) and shape into balls. Using a floured rolling pin and a floured surface, roll the dough into a pie-thickness round circle. Place the filling on one half of the circle, and then fold the other half over the filling. Crimp the edges to seal in the filling.

Cut three slits in the top of each pastie and put two (or three) each on either a greased baking sheet or a baking sheet lined with parchment paper.

Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C.) While they are out of the oven, spoon 1 teaspoon of water into each slit on the tops of the pasties (this helps to make the “gravy”). Brush the tops with milk and then return to the oven at the 350 degrees F. for an additional 15 minutes, or until golden brown. Serve whole (my favorite), or cut in half.