PASTIES
Cut the shortening into the salt and flour until it has the texture of cornmeal. Mix thoroughly. Add cold water until the mix until all flour is moistened and dough almost cleans side of bowl. Add additional water if necessary. Divide dough into 5-6 balls. Filling:
Peel and dice* the vegetables. Put these in a large bowl and mix with the meat and 2 t. seasoning salt, salt and pepper to taste. *The secret to a great pasty is to dice the vegetables. Do not use a grinder or other type of processor. Assembly:
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, gravy, or whatever turns you on. |