Pasties w/ Rutabaga, Potato, Onion, and Carrot

Ingredients

  • 2 cups shortening

  • 2 cups boiling water

  • 5-1/2 to 6 cups all-purpose flour

  • 2 teaspoons salt

  • FILLING:

  • 6 medium red potatoes (about 3 pounds), peeled

  • 2 small rutabagas (about 1-1/2 pounds), peeled

  • 1 pound ground beef

  • 1/2 pound ground pork

  • 2 medium onions, chopped into 1/4-inch pieces

  • 3 teaspoons salt

  • 2 teaspoons pepper

  • 2 teaspoons garlic powder

  • 1/4 cup butter

  • Half-and-half cream or a lightly beaten large egg, optional

Directions

  • In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.

  • Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings.

  • Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal.

  • Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

Recipe from tasteofhome