Steak and rutabaga pasties

Crust:

• 3 cups flour
• I teaspoon salt
• I cup (8 ounces) chilled shortening or lard, cut into pieces
• 1 egg
• ice water

Filling:

• 1 1/2 pounds cubed sirloin
• 4 cups diced rutabaga
• I cup chopped onion
• 3 tablespoons heavy cream
• 4-6 tablespoons chopped fresh parsley
• 1 tablespoon salt
• 1 teaspoon pepper
• 3 tablespoons cold butter, cut into small pieces

To make crust: Whisk flour and salt in a large bowl. Cut in shortening or lard with pastry cutter or two knives until the pieces are no larger than peas. Break the egg into .a cup measure and add enough ice water to make 1 cup. Mix egg and water; add to flour, tossing lightly with a fork until a dough forms. Cover and chill the dough at least 1 hour. To make filling, combine all the ingredients except the butter. To assemble and bake pasties: Heat oven to 400 degrees. Line 2 large baking sheets with parchment paper (or oil them). Lightly flour a large work surface. Divide the dough into 6 portions. Shape each portion into a ball, then roll it out with a floured rolling pin into an 8-inch round. Divide the filling equally among the rounds, placing filling on bottom half of each round. Scatter the butter pieces over the filling. Fold dough over the filling, using extra flour on your hands, pinch closed. Cut small slits for steam to escape. Bake 15 minutes. Reduce heat to 375⁰ and continue to bake until golden brown and fully cooked, 35-40 minutes. Serve pasties with salsa, catsup or beef gravy. Makes 6 large pasties.

Recipe from MACSAC