Crust: 4 cups flour 1 cup shortening 1 teaspoon salt 3/4 cold water (approx)Cut the shortening into the salt and flour until it has the texture of cornmeal. Mix thoroughly. Add cold water until the mix until all flour is moistened and dough almost cleans side of bowl. Add additional water if necessary. Divide dough into 5-6 balls.
Filling:
7 medium potatoes
1 small rutabega or approx. 7 carrots
1 medium onions
3/4 pounds of ground beef (mom suggests ground chuck or ground
round)
1/2 pound of lean ground pork
Peel and dice* the vegetables. Put these in a large bowl and mix with the meat and 2 t. seasoning salt, salt and pepper to taste.
*The secret to a great pasty is to dice the vegetables. Do not use a grinder or other type of processor.
Assembly: Roll out the crust on a lightly floured surface as you would a pie crust, only more oblong than round. Put about 1 1/4 cup filling on the crust. Flip the other half of the crust over the filling and press it down over the line of moist dough; crimp the edges. Poke the crust several times with a fork and put on an ungreased baking sheet.
Baking: Bake for 20 minutes at 450 degrees F, then reduce heat to 350 degrees F and bake for forty minutes. Cool for at least fifteen minutes on the sheet before eating. Serve with ketchup, butter, gravy, or whatever turns you on.