Entrée Pies: Meatpies 13 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Entrée Pies >> Meatpies 13


	Meatpies 13

		Pasties 6 cups sifted flour 3 teaspoons salt 1 1/2 teaspoons baking powder 2 cups shortening or lard 1-1 1/2 cups ice water 3 cups thinly sliced potatoes 1 1/2 cups sliced carrots (optional) 1 1/2 cups chopped rutabaga (optional) 3 cups chopped onion Salt and pepper 2 pounds beef sirloin, round or flank steak, cut in 1/2-inch pieces 3/4 pound pork butt, ground or chopped (optional) 1/2 cup butter 1/2 cup water Mix flour, 3 teaspoons salt and baking powder in a large bowl. Add shortening and cut in with a pastry blender. Add ice water, a little at a time, until dough can be easily handled. Divide dough into 6 pieces, wrap in waxed paper and refrigerate for 30 minutes. For each pasty: Roll out dough into a 9-inch circle. Layer potatoes, carrots, rutabaga and onion; sprinkle with salt and pepper. Add beef, pork, more salt and pepper, ending with a second layer of potatoes. Fold in half, moistening edge with cold water, and seal edges. Crimp edge with a fork. Place on a greased cookie sheet. In the top of each pasty, cut a hole with a sharp knife. Bake pasties in 425 degree preheated oven for 15 minutes. Turn oven to 350 degrees and bake 35-45 minutes or until they are nicely browned. After 1/2 hour of baking, remove from oven and spoon the butter-water mixture into the hole, return to oven and complete baking. Serve hot or cold. Pasties freeze had reheat well. Yield 6 large pasties.