U.P. Pasties
I made a huge batch of these and threw them individually wrapped into the freezer. The filling makes an insane amount of filling. One batch of the crust was clearly not enough. Be sure to cut the filling ingredients into small pieces because you don't want the filling to poke therough the crust if it is too bug. They baked up great when pulled out of the freezer. Do not defrost it first, just throw it in the oven while still frozen.
CRUST:
2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
12 large red potatoes (about 6 pounds), peeled
4 medium rutabagas (about 3 pounds), peeled
2 medium onions, chopped
2 pounds ground beef
1 pound ground pork
1 tablespoon salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream, optional
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. Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings. Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 10-in. circle. Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a
fork to seal. Place on ungreased baking sheets. Cut several slits in top of pasties. Brush with cream if desired. Bake at 350° for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold. Store in
the refrigerator. Yield: 12 servings.
CRUST:
2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
12 large red potatoes (about 6 pounds), peeled
4 medium rutabagas (about 3 pounds), peeled
2 medium onions, chopped
2 pounds ground beef
1 pound ground pork
1 tablespoon salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream, optional
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. Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings. Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 10-in. circle. Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a
fork to seal. Place on ungreased baking sheets. Cut several slits in top of pasties. Brush with cream if desired. Bake at 350° for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold. Store in
the refrigerator. Yield: 12 servings.
Comments
Post a Comment