Recipe - Copper Country Pasties

PASTRY
3 cup Flour
1 One half Sticks butter (cold and cut
into bits)
1 One half teaspoon Salt
6 tablespoon Water

FILLING
1 pound Round steak, coursely ground
1 pound Boneless pork loin, coursely
ground
5 Carrots, chopped
2 lg Onions, chopped
2 Potatoes, peeled and chopped
One half cup Rutabaga, chopped (can
substitute turnip)
2 teaspoon Salt
One half teaspoon Pepper

Anyway, this comes from Freda, Mi. Freda is a small village about 15 miles
from Houghton. My Mum's parents were born there, so let's date this
somewhere around the turn of the century.

We use this recipie and it works fine, but you have to be *carefull* with
the dough.

In a large bowl, combine flour, butter and salt. Blend ingredients until
well combined and add water, one tablespoon at a time to form a dough. Toss
mixture until it forms a ball. Kneed dough lightly against a smooth surface
with heel of the hand to distribute fat evenly. Form into a ball, dust with
flour, wrap in wax paper and chill for 30 minutes.

Filling: Combine all ingredients in large bowl. Devide the dough into 6
pieces, and roll one of the pieces into a 10inch round on a lightly
floured surface. Put 1 One half cups of filling on half of the round. Moisten
the edges and fold the unfilled half over the filling to enclose it. Pinch
the edges together to seal them and crimp them decoratively with a fork.
Transfer pasty to lightly buttered baking sheet and cut several slits in
the top. Roll out and fill the remaining dough in the same manner. Bake in
a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a
slit in each pasty and continue baking for 30 minutes more. Remove from
oven, cover with a damp tea towel, cool for 15 minutes.
Posted to EATL Digest 7 November 96

Date: Fri, 8 Nov 1996 11:26:50 0800

From: Matt Anderson