Pasties

Recipe View Prepare the Dough (30 minutes chilling time): In a large bowl, whisk together the flour and salt. Cut in the shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually stir in the cold water until the dough comes together. Shape into a ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax.

Recipe View Preheat and Prep: Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.

Recipe View Craft the Filling: In a large bowl, combine the beef, potatoes, onion, carrot, and rutabaga. Season generously with salt and freshly ground black pepper. Mix thoroughly to ensure even distribution of flavors.

Recipe View Assemble the Pasties: Remove the dough from the refrigerator and divide it into six equal pieces. On a lightly floured surface, roll each piece into a 6-inch diameter round. Spoon approximately 1 cup of the filling onto one half of each round. Dot the filling with 1 tablespoon of margarine.

Recipe View Seal and Crimp: Fold the uncovered pastry over the filling, creating a half-moon shape. Crimp the edges tightly to seal, ensuring no filling escapes during baking. Use a fork to prick the top of each pasty, allowing steam to vent.

Recipe View Bake to Golden Perfection (1 hour): Place the assembled pasties onto the prepared baking sheet. Bake in the preheated oven for 1 hour, or until the crust is golden brown and the filling is cooked through.