Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Flour
1 pn Salt
1 c Lard
1 c Water (approximate) -- cold
Filling:
8 Ox beef stew meat -- cubed
2 md Potatoes -- peeled & diced
1 lg Onion -- finely chopped
Pastry:
Salt and pepper -- to taste
2 ts Corn starch (approximate)
Pastry:
Combine flour and salt in a large bowl and cut in lard until
mixture resembles fine bread crumbs. Add water slowly, a little at
a time, until mixture binds into a soft dough. Wrap dough in
plastic wrap and refrigerate at least an hour, a day or two is even
better. There will be pastry left over which can be frozen, or make
a pie while the oven is on for the pasties.
Filling:
Mix together half the beef, half the onion, and one potato for each
filling. Season to taste with salt and pepper and sprinkle mixture
with 1 ts corn starch. When ready to make pasties, remove pastry
from the refrigerator and prepare filling. Preheat oven to 425°F.
Roll out pastry as for pie crust and cut out two large circles 10"
in diameter. Place filling in center. Brush edges of pastry with
water and fold one half of circle over to meet the other, creating
a half-moon shape. Press edges of pastry together lightly. Turn
edges over about half an inch and crimp so it won't open during
baking. Make two 1/2" slits near the top of each pastry and place
on a piece of baking parchment on a baking sheet. Brush the pasties
with milk and bake 15 to 20 minutes. Reduce heat to 375°F for about
another 45 minutes, or until pasties are golden brown.
