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Steak and Rutabaga Pasties

Total Time: 2 hrs
Makes 6 servings


  • 3 cups flour
  • 1 teaspoon salt
  • 1 cup chilled shortening or lard cut into pieces
  • 1 egg
  • ice water


  • 1 1/2 pounds cubed sirloin
  • 4 cups diced rutabaga
  • 1 cup chopped onion
  • 3 tablespoons heavy cream
  • 4-6 tablespoons chopped fresh parsley
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 3 tablespoons cold butter, cut into small pieces

To make crust: Whisk flour and salt in a large bowl. Cut in shortening or lard with pastry cutter or two knives until the pieces are no larger than peas. Break the egg into a cup measure and add enough ice water to make 1 cup. Mix egg and water;add to flour, tossing lightly with a fork until dough forms. Cover and chill the dough at least 1 hour.

To make filling, combine all the ingredients except the butter.

To assemble and bake pasties: Heat oven to 400 degrees. Line 2 large baking sheets with parchment paper (or oil them). Lightly flour a large work surface. Divide the dough into 6 portions. Shape each portion into a ball, then roll it out with a floured rolling pin into an 8-inch round. Divide the filling equally among the rounds, placing filling on bottom half of each round. Scatter the butter pieces over the filling. Fold dough over the filling, using extra flour on your fingers to prevent sticking. Press to seal the edges, then fold small sections of the dough to make a rope like edge. Place pasties on pans; cut a small slit into the top of each. Bake 15 minutes. Reduce heat to 375 degrees and continue to bake until golden brown and fully cooked, 35-40 minutes. Serve Pasties with salsa, catsup, or beef gravy.

Source: From Asparagus to Zucchini


This entry is related to the following products. Click on any of them for more information.
Onion, Parsley, Rutabaga,
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