Bake at 400 degrees for 20 min.
reduce to 350 degrees for 40 min.
makes 8 pasties.Pastry
3 cups plain flour
1 teaspoon salt.
3/4 cup butter
3/4 cup lard or the white vegetable fat.
3/4 cup iced water
1 beaten egg yolk
Sift flour and salt into a large bowl. Add butter and lard and cut into small pieces with pastry blender until the fat and flour mixture resembles fine breadcrumbs.
Add beaten egg to water mixture and pour into the flour mixture. Add more water if needed and knead into a smooth dough. Chill dough for 1/2 an hour in refrigerator..
FillingDivide dough into 8 pieces. Roll out the pastry to 1/4 inch thick circle. Preheat oven to 400.
1 small turnip (neep) or rutabaga (swede), 1/4 inch diced (swede is sweeter)
12 oz lean beef 1/4 inch diced. You can also use pork or lamb. (I like pork)
Optional: one small kidney skinned,1/4 inch diced
1 large onion or 2 leeks 1/4 inch diced (leek is milder)
2 large sized potatoes peeled 1/4 inch diced (I used white rose)
optional: beef: thyme, sage, tarragon, marjoram
lamb: thyme, sage, rosemary, marjoram
pork: thyme, sage, rosemary or savory
1 egg lightly beaten.
All ingredients should be raw. To make sure everything cooks, make sure all filling ingredients no larger than 1/4 inch cubes). Seasoning meat with salt and pepper (optional: see additional herbs above). Mix meat and vegetables and fill pastry. When full, put a few dabs of butter on side of filling to make gravy. Seal edges with the water and join them to form a semi circle. Crimp edges and make one steam hole. You can leave in “stegosaur” position crimp up or roll over to side. Place on a baking sheet (I sprayed with PAM*), then brush with beaten egg (you can add the white left over from the crust).
Place in oven, bake for 20 minutes at 400 degrees then 'REDUCE' the heat to 350 and bake for another 40 minutes until they are a deep golden brown. Cool for 10-15 min. Best eaten hot but can be eaten cold. Experiment with fillings and herbs until you get the right combo for your taste.
*You can use parchment paper to easily move pasties on and off baking sheet.
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