Pasties with Round Steak

 

2
pounds beef round steak, cut into 1/2-inch cubes or cube steak
2
ups 1/2-inch cubes peeled rutabagas or turnips
2
cups 1/2-inch cubes peeled potatoes
1
large onion, coarsely chopped
1 1/2
cups 1/2-inch cubes peeled carrots
Salt and freshly ground black pepper, to taste

 

 

Pastry:

 

4
cups all-purpose flour
1
tablespoon sugar
2
teaspoons salt
1 3/4
cups solid vegetable shortening
1/2
cup water
1
large egg
1
tablespoon white vinegar

 

 

In a large bowl, mix together flour, sugar, and salt.  Cut shortening in with a pastry blender until the mixture resembles coarse crumbs.  Mix together water, egg, and vinegar.  Add the liquid ingredients to the dry ingredients and mix just until combined

Form dough into a disc and freeze for 45 minutes.

 

Combine meat, turnips, potatoes, onions, carrots, and salt and pepper.  Cover and set aside.

 

Turn dough out onto a floured work surface.  Divide into 6 portions, and roll each out to form an 8-inch round.

 

Preheat the oven to 400 degrees.  Divide the filling among the 6 rounds, spooning the filling onto half of each dough round.  Fold the dough over the filling and tuck it under the fillings.  Moisten the exposed edge and bring it up to meet the tucked edge, pinching the dough together to seal it.  (Each pasty should resemble a small football, flattened on the bottom side).  Cut a slit in the top of each pasty and place on an ungreased baking sheet.  Bake until the crust is golden, 50 to 60 minutes.  Serve warm or at room temperature. 

 

Makes 6 pasties.