3 cups all-purpose flour, plus extra for rolling dough
1 cup shortening or lard
Kosher salt
1 cup ice cold water
8 ounces ground beef
4 ounces rutabaga, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
1 small yellow onion, finely chopped
1 small russet potato, peeled and cut into 1/4-inch dice
1/4 cup picked fresh parsley leaves, chopped
Freshly ground black pepper
1 egg, whisked
Ketchup, for serving
Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.
A. Human
I've been making pasties my entire life, but they're time intensive so I make a couple dozen and freeze them individually so they can be pulled out and microwaved. I use a top quality beef gravy powder, mixed with a salt free beef stock base to cover them generously in as well.<br /><br />This is where I've changed the recipe, so if recipe alterations drive you crazy, you can stop here. I save A LOT of time if I don't have time to chop all of the ingredients with the following changes: precooked 90/10 ground beef (grease reserved if you want to add it back to the filling- some people like fat in the pasty, but we dispose of it), and diced frozen potatoes (I'll never cut up potatoes for pasties again! Just be sure to use the 100% potatoes version). You can even use frozen chopped onions and carrots if you want to. Allow all frozen ingredients to thaw first- or mix the frozen ingredients with the hot cooked ground beef to jump start the thaw. If you don't have time to make crust or you're not impressed with your own crust making skills, Pillsbury pie crust cut in half makes a good sized pasty and save a great deal of time. I've never had a complaint from my family that grew up in the Upper Peninsula of Michigan. No matter how many people I'm serving, the table always goes silent except for the sound of people happily eating when the pasties are served!
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