Title: Pasties

Yield: 16



In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.

Quarter and thinly slice potatoes and rutabagas; place in a bowl with onions. beef, pork and seasonings. Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 10 inch circle. Mound 1-1/2 cups filling on one half of each circle; dot with one teaspoon of butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on un-greased baking sheets. Cut several slits in top of pasties. Brush with half and half, bake at 350 deg F for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold. Store in refrigerator.


You can freeze also. Place them on waxed paper lined baking sheets and freeze while still raw. When they are solid, transfer to gallon sized freezer bags. Bake from frozen at 350 deg F for 1-1/2 hours.