Next time you need an easy, portable meal for a picnic or road trip, bake a batch of these handheld pasties. They also make a satiating and savory snack.
Ingredients
- 2 cups shortening
- 2 cups boiling water
- 5-1/2 to 6 cups all-purpose flour
- 2 teaspoons salt
- 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
- optional: half-and-half cream or a lightly beaten large egg
Instruction
- 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; crumble meat. 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 edge with water; carefully fold dough over filling and press edge 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 pasties on wire racks. Serve hot or cold. Store in the refrigerator.
