Recipe - Moms Pasty Recipe (Probably Grandmas Too)

CRUST
3 cup Flour
One half cup Shortening
1 teaspoon Salt

FILLING
6 md Potatoes
1 small Rutabega
3 md Onions
5 pound Ground beef (mom suggests
ground chuck or ground
round)
1 pound Ground pork

Cut the shortening into the salt and flour until it has the texture of
cornmeal. For this you will need a pastry cutter, available at most grocery
stores (ask your mom if you don't know what one is). Add water until the
mix is doughlike (it's best to err on the side of dryness, although if you
get it too wet you can always add flour).

Filling: Peel and dice the vegetables. Put these in a large bowl and mix
with the meat and salt and pepper to taste.

Assembly: Roll out the crust on a lightly floured surface as you would a
pie crust, only more oblong than round. Put about 1 pound of filling on one
half of the crust. Dip your finger in some water and make a line of
moisture around the filling. Flip the other half of the crust over the
filling and press it down over the line of moist dough; crimp the edges.
Poke the crust four times or so with a fork and put on an ungreased baking
sheet.

Baking: Bake for 20 minutes at 450 degrees F, then reduce heat to 350
degrees F and bake for forty minutes. Cool for at least fifteen minutes on
the sheet before eating. Serve with ketchup, butter, or whatever turns you
on.

Posted to EATL Digest 7 November 96

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

From: Pamela Ramsey risha@EROLS.COM