Madelyne Lawry's Authentic Pastie

By KimberlyB

Ingredients

• Crust:
• 2 c flour
• 2/3 c crisco
• 1/2 tsp salt
• 1/2 c cold water
• Filling:
• 3/4 lb ground chuck or lean steak
• 1/2 c onion, chopped
• 1/2 c grated beef suet (edible) use only with lean meat not ground chuck
• 1/2 c grated rutabaga or carrot
• 3 c diced potato
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 2 TBS parsley or 1/3 c fresh parsley

Preparation

Step 1

Crust:
Cut shortening in flour and salt. Add water and mix and knead until well blended. Form 4 balls, chill for at least 1 hour. Roll into 8" circle. Use plenty of flour while rolling out.

When ready to make crust, roll out dough brush edges with milk. Put 1 cup of filling on one side of crust. Fold and seal press edge with a fork to seal. Put on a cookie shee, cut 1 (1/2") slit for steam to escape. Brush top with milk.

Bake 400' bottom shelf for 25 minutes. Move to middle shelf for 20 minutes.

Filling:
Mix filling together.