Pasty

Pasty

Crust:
3 cups flour
1/2 cup shortening
1 teaspoon salt

Cut the shortening into the salt and flour until it has the texture of cornmeal. For this you will need a pastry cutter, available at most grocery stores. Add water until the mix is dough-like.

Filling:
6 medium potatoes
1 small rutabaga
3 medium onions
5 pounds of ground beef
1 pound of ground pork

Peel and dice the vegetables. Put these in a large bowl and mix with the meat and salt and pepper to taste.

Assembly:
Roll out the crust on a lightly floured surface as you would a pie crust, only more oblong than round. Put about 1 pound of filling on one half of the crust. Dip your finger in some water and make a line of moisture around the filling. Flip the other half of the crust over the filling and press it down over the line of moist dough; crimp the edges. Poke the crust four times or so with a fork and put on an ungreased baking sheet.

Baking:
Bake for 20 minutes at 450 degrees F, then reduce heat to 350 degrees F and bake for forty minutes. Cool for at least fifteen minutes on the sheet before eating.

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