Photo and recipe courtesy allrecipes.com


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.