- 2 lbs lean ground beef
- 1 – 2 lg potatoes, pealed and diced into about 1/2 inch pieces
- 1 sm rutabaga – pealed and diced into about 1/2 inch pieces
- 1 C carrots, pealed and sliced
- 2 med onions – chopped fine
- 2 T Worcestershire Sauce
- 1 T garlic powder
- 3/4 C beef stock
- 2 tsp salt
- 3/4 tsp pepper
- 1/2 tsp celery salt
- 1 egg, beaten – place in separate bowl
- 1 1/2 lb lard
- 6 C flour
- 3 tsp salt
- 15 – 21 T ice water
Combine flour and salt in a large bowl. Cut lard into about tablespoon sized pieces. With a pastry cutter, work lard into flour mixture until well blended. Add ice water a little at a time until mixture forms a pliable dough. Do not over-work dough or it will be too tough. Divide dough into about 10 equal parts and roll each section into about an 8-inch circle.
In a large bowl, combine all filling ingredients, except beaten egg, until well blended.
Add 1 cup of meat mixture to the dough leaving yourself enough room to fold the dough over the mixture and seal. To seal, moisten edge with water and press with fingers or edge of fork. Brush the top with beaten egg. Repeat with remaining meat mixture and dough.
Lightly spray a baking sheet with cooking spray. Preheat oven to 400 degrees. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for an additional 45 minutes. Makes about 10 pastys. Can be frozen in tightly sealed packages for up to 6 months.