2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt

1 beef bouillon cube
1/2 cup hot water
5 cups diced potatoes
2 medium carrots, diced
2/3 cup finely diced onion
2/3 cup finely diced rutabaga
1 pound lean ground beef
1/2 pound lean ground pork
1 teaspoon black pepper
1 1/2 teaspoons kosher salt

Egg Wash:
1 egg
1 Tbs. water

  1. 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.
  2. Preheat oven to 400 degrees F. Line a couple of baking sheets with parchment paper. Set aside.
  3. Brown the beef and pork in a skillet over medium heat, (breaking apart) until its cooked half of the way through. (About 5 minutes.) Season with salt and pepper.
  4. Saute the diced onion, carrots, potatoes, and rutabaga with the browned meat, until the vegetables begin to soften, and meat is cooked through, but not dry (about 5 more minutes). Drain.
  5. Dissolve beef bouillon cube in hot water and add it to the meat mixture in the skillet. Gently stir until combined. Reduce heat to low and simmer for 8-10 minutes.
  6. Take the dough out of the refrigerator, divide into 8-10 portions.  Roll each portion out into a flat patty and scoop on 1 1/2 cups of filling with a slotted spoon. Place filling toward the side of each rolled dough circle, being sure to leave ½ inch of dough visible around the edges. Fold the dough over and seal by folding bottom edge up and press edges with a fork to seal. Make 2 or 3 small slits in the top of the pasty to allow steam to escape during cooking.
  7. Place pasties onto baking sheet. Bake 20 minutes or until golden brown; remove from oven.
  8. Can be served warm or cold and pasties freeze beautifully.


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