Serves 8
Yields 8 to 10 pastries
Ingredients
• 4 1/2 cups all-purpose flour
• 1 cup shortening
• 1 1/4 cups ice water
• 1 teaspoon salt
• 5 1/2 cups thinly sliced potatoes
• 2 carrots, shredded
• 1 onions
• 1/2 cup diced rutabaga
• 1 1/2 pounds lean ground beef
• 1/2 pound lean ground pork
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons monosodium glutamate (MSG)
• 1 cube beef bouillon
• 1/2 cup hot water
Directions
1. Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
2. Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
3. Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
4. Bake at 425 degrees F (220 degrees C) for 45 minutes.
