Pasties with Ground Beef

 

Filling:

 

1
pound ground beef, cooked and drained
1
pound potatoes, peeled and shredded (2-1/2 cups)
1/2
cup finely chopped onion
1/2
cup shredded carrot
1/2
cup snipped parsley or 1/4 cup dried parsley
3/4
teaspoon salt
1/4
teaspoon pepper

 

 

Pastry:

 

3
cups all purpose flour
1/2
teaspoon baking powder
1
teaspoon salt
1
cup margarine or shortening
1
egg, slightly beaten
1
tablespoon vinegar or lemon juice
Water

 

 

To make the filling:  In a large bowl, mix together the cooked ground beef, potatoes, onion, shredded carrot, parsley, 3/4 teaspoon salt and the pepper; set aside.

 

To make the pastry:  In another large bowl, whisk together the flour, baking powder, and the 1 teaspoon salt.  Using a pastry blender, cut in the shortening until the pieces are the size of small peas.

 

In a 1-cup glass measure, stir together the egg and vinegar or lemon juice; add enough water to equal 1/2-cup liquid.  Stir the egg mixture into the flour mixture just until it is moistened.  Preheat the oven to 450 degrees.  Form the dough into a ball and divide in half.  On a lightly floured surface, roll half of the dough to slightly less than a 1/8-inch thickness.  Using a six -inch circle, cut the dough into 6 6-inch circles.  Place about 3/4 cup of the filling on 3 of the circles.  Top with the remaining circles.  Crimp the edges of the dough or seal with the times of a fork.  Place the filled dough circles on ungreased baking sheets.  Repeat with the remaining dough and filling, re-rolling the scraps as necessary. 

 

Bake in the 450 degree oven for 15 minutes.  Reduce the oven temperature to 350 degrees and bake about 15 minutes more or until the pastry is golden. 

 

Makes 6.

 

Try making smaller ones, say 4 inch with 1/3 cup filling.