Serves 6 hungry people.
Note: The pasty was introduced by the Cornish and soon became a favorite of all miners. The Finns added rutabagas. This version layers the potatoes on the bottom to absorb the juices from the meat and butter on the top of the vegetables. Some top them with gravy, others with ketchup or chutney. For appetizers, make these into small, bite-sized pasties. These freeze beautifully. From "Come, You Taste," by B.J. Carpenter.
• 4 1/2 c. sifted all-purpose flour, divided
• 3/4 tsp. baking powder
• 1 c. cold vegetable shortening or lard
• 1/2 c. ice water
• Freshly ground pepper
• 2 c. sirloin or top round, cut into 3/4-in. pieces
• 2 c. yellow onions, cut into 3/4-in. pieces
• 2 c. red potatoes, peeled and cut into 3/4-in. pieces
• 1 1/2 c. carrots, peeled and cut into 3/4-in. pieces
• 1 1/2 c. grated rutabaga, optional
• 2 tbsp. salted butter
• 1 large egg yolk, mixed with 1/4 c. water
Mix 4 cups flour, 1 tablespoon salt and baking powder in a large bowl. Add the shortening, cutting it in with a pastry blender or 2 forks. Sprinkle ice water over the mixture a little at a time, toss with a fork, then work in by hand; add more if needed so the dough is easy to handle. Divide the dough into 6 pieces, wrap in waxed paper or plastic wrap, and refrigerate for 30 minutes.
Season remaining 1/2 cup flour with salt and pepper and add chopped beef and onions; toss to coat.
Preheat oven to 425 degrees. Roll pieces of dough into 8-inch circles on a lightly floured surface. On half of each circle, about 1/2 inch from the edge, layer 2 heaping tablespoons of potatoes, 2 heaping tablespoons of the beef and onion mixture, and about 1/4 cup each of carrots and rutabaga (if using); add salt and pepper after each addition if desired. Dot the top of each with 1 1/2 teaspoons of butter.
Moisten the edges of the dough with water and fold over, forming a half moon. Press the edges together to seal, and crimp with your fingertips or press down with the tines of a fork.
Use a spatula to slide the pasties onto a lightly greased or parchment-covered baking sheet; leave a good inch between each pasty. Brush the tops with the egg yolk/water mixture and make several small slashes in the top of each with a sharp knife.
Bake for 30 minutes; reduce heat to 350 degrees and bake another 30 minutes, until the pasties are nicely browned.
Nutrition information per serving:
Calories 850 Fat 44 g Sodium 140 mg
Carbohydrates 90 g Saturated fat 13 g Calcium 82 mg
Protein 26 g Cholesterol 77 mg Dietary fiber 6 g
Diabetic exchanges: 4 bread/starch, 2 other carb, 2 lean meat, 7 ½ fat.