Pasties

Pasties

Filling:

1 1/2 lb. steak, cubed (round or sirloin)
3 c. potatoes, sliced thin
1/2 c. finely grated carrot or rutabaga
1/2 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. butter
1/4 tsp. Accent, if on hand

Crust:

3 c. flour
1/3 c. vegetable shortening
pinch of salt
1/3 c. water

Mix cubers of steak, potatoes, carrot (or rutabaga) and onion together in a large bowl. Add salt and pepper. Don’t allow to stand too long, otherwise potatoes will turn dark. Set aside.

Make crust, using flour, shortening and salt. Mix well. Gradually mix in water using a fork. Pat together into one ball. Divide into smaller balls and roll the dough out to the size of an 8 inch pie tin.

Baking: Place 1 c. mixed filling on half of a rolled crust; fold over and seal edges. Brush with milk and bake at 475 degrees for 20 minutes. Reduce heat to 375 degrees and heat 30 additional minutes. GOOD EATING!!!

Keep your fork

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