Joanne’s Famous Pasties
Makes
18 pasties
2 ½
pounds ground beef
4
cups shredded potatoes
3
cups shredded carrots
2-3
tablespoons salt
Pepper
to taste
1-tablespoon
accent
1
small shredded rutabaga (optional)
Crust;
(makes 2 recipes)
2
cups flour
¾ cup
frozen oleo (or ¾ cup shortening, frozen and divided into small pieces and 1
teaspoon salt)
5
tablespoons ice water
In
food processor with steel blade, add flour and oleo. Process at high speed for
about 8 seconds; or until mixture resembles cornmeal. Add water and process at
high just until a ball forms around the blade. Divide into 9 equal balls and
roll out to an 8-inch circle. Place ½
cup packed meat mixture on one side of circle. Fold over and seal edges. Make a slit in the top and bake on cookie
sheet at 375 degrees for 25 minutes. These can be frozen and baked later or
baked and frozen to heat later.
Joanne
Bakker