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Cornish Pasties

 

4 1/2 cups all-purpose flour

1 cup vegetable shortening

1 1/4 cups ice water

1 teaspoon salt

5 1/2 cups potatoes, peeled, sliced thin

2 medium carrots, shredded

1 small onion, diced

1/2 cup rutabaga, diced

1 1/2 pounds lean ground beef

1/2 pound lean ground pork

2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 cup beef broth

1. Combine flour and salt in a large bowl. Using pastry blender, cut shortening into flour. Make a well in the center of mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
2. In large bowl combine the uncooked vegetables, uncooked meats, salt, pepper, and beef broth, mixing well.
3. Roll out pastry dough into 6 x 8-inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring the 6-inch sides together and seal. Cut a slit in the top of each pasty.
4. Place on baking sheets. Bake at 425*F (220*C) for 45 minutes.

Makes 8 to 10 pasties.