-
1
For the pastry.
-
2
In a large mixing bowl stir together thoroughly the flour and the salt.
-
3
With a pastry cutter cut in the shortening till the mixture resembles coarse crumbs.
-
4
Using the 7-8 T.
-
5
ice water gradually all to dry ingredients, 1 T.
-
6
at a time, tossing the ingredients with a fork till the mixture holds together.
-
7
Form into a ball.
-
8
If desired, cover and chill the dough 1 hour.
-
9
Meanwhile, prepare the meat-vegetable filling.
-
10
Peel and coarsely chop the potatoes.
-
11
In a bowl combine the cubed corned beef, chopped potato, cubed turmip or carrot, onion,, salt and pepper.
-
12
Set aside.
-
13
Divide the dough into five equal portions.
-
14
On a lightly floured surface roll out each portion of dough to a 9 inch circle.
-
15
Place about 1 cup meat vegetable filling on one half of each circle of dough; fold the pastry over the filling to make a half circle.
-
16
Using tines of a fork, seal the pastry edge.
-
17
Cut slits in the pastry for escape of steam.
-
18
Carefully transfer pasties to an ungreased baking sheet.
-
19
Bake pasties at 400 degrees till golden brown about 45 minutes.
-
20
If desired, in a small sauce pan combine 1/2 cup ketchup with 1/4 cup water, heat through.
-
21
Serve with the pasties.
