Pasti Recipe # 3 & 4

Here is our third recipe for Pasti. Enjoy!

5 1/2 c. water
1/4 c. salt
2 1/2 c. Crisco lard
6 1/4 lb. flour
1 tbsp. baking powder

14 c. potatoes, diced
6 c. (3 lbs.) hamburger
2 c. onions, diced
2 1/2 tbsp. salt
4 c. carrots, grated
3 c. rutabaga, cubed or grated
1 tsp. pepper

Mix together filling for pasties ahead of time and refrigerate before preparing the dough. Mix the dough ingredients and roll out on floured surface the size of small pie crust. Add appropriate amount of filling to crust and fold crust over pinching edges. The result will be a fist sized individual meat pie. Bake at 350 degrees for 35 minutes or until ingredients are fully cooked.

Then try out Pasti Recipe #4

3 c. flour
1 c. suet, ground fine
1/4 c. lard
1 tsp. salt
12 tbsp. cold water (or more)
1 lb. beef, diced or cubed
1/2 lb. pork, diced or cubed

Blend lard into flour and salt, then add suet and work thoroughly. Add cold water and make a soft dough. Divide the dough into 8 pieces. Roll each crust into a 6-inch round. On half of the dough, build up the following ingredients: 1/2-inch layer of finely chopped potatoes, seasoned with salt and pepper; 1/2- inch layer of sliced turnip, carrot, chopped onion, beef chopped and pork, and season once more. Add piece of butter to top of ingredients. Now fold the uncovered portion of the dough over the filled portion and crimp the edges – shape of a half moon. Make 1-inch slit in the top of the dough and place prepared pasties on a greased cookie sheet. Bake at 400 degrees for 1 hour. Check while baking to make sure they don’t burn.

You might want to let us know which Pasti recipe yielded the best product for you of all four of our pasti recipe’s thus far and we still have one to go!

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