Contributed By: Dan kiely from the Blind Perspective


3 cups all-purpose flour, plus extra for rolling dough
1 cup shortening or lard
Kosher salt
1 cup ice cold water
flank steak cut into 1-inch bite size pieces
4 ounces rutabaga, ¼ inch cubes
1 medium carrot, ¼ inch cubes
1 small yellow onion, finely chopped
1 Russet potato, peeled and cubed


To make the dough, you can use a kneader, your clean hands, or a food processor.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Add the flour, shortening and a pinch of salt to a kneader and run it until the dough starts to clump together.
Drizzle in enough water for the dough to form into a ball. Continue to knead for a few more minutes, making sure that all the ingredients are well incorporated.
Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.
Mix together the flank steak, rutabaga, carrots, onions, and potato.
Sprinkle with salt and pepper. Set aside until ready to form the pie.
Cut the dough into 6 even pieces, about 5 ounces each, and form into balls.
Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle.
Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle.
Fold the dough over to cover the mixture and crimp the edges with a fork.
Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough.
Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 45 minutes.

Helpful Hints:

Yield 6 servings.
Variations can be made on the amount of vegetables you desire.
Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.

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