• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. CRUST:

  2. 4 cups plain flour

  3. 1 cup lard , cut into cubes

  4. 1 cup butter , cut into cubes

  5. pinch of salt

  6. cold water to mix


  8. 3/4 lb beef steak , coarsely chopped/diced

  9. 2 potatoes , peeled and coarsely diced

  10. 1 small rutabaga ( swede ), peeled and coarsely diced

  11. 1 small parsnip , peeled and coarsely diced

  12. 1 small onion , finely chopped

  13. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Cut the fat into the flour until resembles a coarse grain. Add the salt and then start adding the water gradually until it works together into a ball without being sticky. Knead lightly and put aside in a cool place.

  2. In a large bowl, toss together the filling ingredients (raw).

  3. Flour a flat surface and rolling pin. Divide pastry into 4 and roll out into a circular shape to about 1/4 inch thickness, 6 inc diameter.

  4. Spoon filling into 1/2 of the circle, leaving room to crimp edges of pastry together. Season filling with some salt and pepper, add a couple pats of butter and sprinkle with a bit of flour.

  5. Moisten edges of pastry with some water, and fold the pastry over to cover the filling. Press firmly to seal, roll edges upward and crimp to form a tight seal.

  6. Brush pasty with some egg wash or some milk. Cut a one inch slit in the top to vent pasty while cooking. Place on greased baking sheet. Cook at 425 F for the first 20 minutes, and then turn down to 325 and cook for an additional 40 minutes. If they start browning too quickly, loosely cover with a bit of foil.

  7. Let the pasties rest for about 15 minutes to slightly cool before serving.


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