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Ingredients
- 3 c. Flour
- 1 1/2 stk butter (cool and cut into bits)
- 1 1/2 tsp Salt
- 6 Tbsp. Water
- 1 lb Round steak, coursely grnd
- 1 lb Boneless pork loin, coursely grnd
- 5 x Carrots, minced
- 2 lrg Onions, minced
- 2 x Potatoes, peeled and minced
- 1/2 c. Rutabaga, minced (can substitute turnip)
- 2 tsp Salt
- 1/2 tsp Pepper
Directions
- Anyway, this comes from Freda, Mi. Freda is a small village about 15 miles from Houghton. My Mum's parents were born there, so let's date this somewhere around the turn of the century.
- We use this recipie and it works fine, but you have to be*carefull* with the dough.
- In a large bowl, combine flour, butter and salt. Blend ingredients till well combined and add in water, one Tbsp. at a time to create a dough. Toss mix till it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat proportionately. Form into a ball, dust with flour, wrap in wax paper and refrigeratefor 30 min.
- Filling: Combine all ingredients in large bowl. Devide the dough into 6 pcs, and roll one of the pcs into a 10-inch round on a lightly floured surface. Put 1 1/2 c. of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Healthy pinch the edges together to seal them and crimp them decoratively with a fork.
- Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 min. Put 1 teaspoon butter through a slit in each pasty and continue baking for 30 min more. Remove from oven, cover with a damp tea towel, cold for 15 min.
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