Pasti

I have another pasti recipe for you to try out as autumn quickly nears an end.

Filling:
1 pound round or flank steak
3 medium potatoes, peeled
1 small onion, peeled
1 small rutabaga, peeled
3 tablespoons parsley, minced
salt and pepper to taste
1 tablespoon catsup
1 beef bouillon cube
1/2 teaspoon salt
garlic powder

Trim steak of all fat and cut into bite sized cubes. Dice all vegetables into uniform cubes. Use about 2 cups meat and 2 cups potato to 1 cup each of onion and rutabaga.

Mix steak, vegetables and seasonings well; add enough water to cover, 1/2 teaspoon salt, 1 crushed beef bouillon cube and 1 tablespoon catsup. Stir well. Refrigerate about 1 hour. 5 minutes before making up pasties, drain mixture in a colander.

Pasti Dough

3 cups flour
1 cup Crisco
2 tablespoons butter
1 teaspoon salt
1/4 cup ice water
additional butter

Combine flour, Crisco, butter, salt and ice water, working together with a fork or cold fingertips.

Roll out dough for either 2 8 inch pies or 6 5-6 inch turnovers.

Dot mixture with butter and sprinkle with a small amount of ice water.

Sprinkle mixture with salt, pepper, and garlic powder.

If you are making pies, cover with top crust.

If you are making turnovers, place 1/4 cup filling onto one side of rolled out dough (an oval shape is easier to work with than a circle). Fold dough over filling and press edges together, crimping well. You can paint edges with a few drops of water prior to sealing to help make a better seal.

Bake pies for 1 hour at 375 degrees or turnovers for 45 minutes or until golden brown and contents are tender.

If browning too rapidly, reduce temperature to 350 and cover lightly with foil.

Can be served hot or cold. Turnovers are great for lunches and picnics!