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1
Dough: Make the dough in your usual way several hours or a day or two in advance.
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2
Wrap in plastic and chill.
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3
Before rolling dough leave it out at room temperature for 1/2 hour.
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4
It should be cool but not icy cold.
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5
Just before filling, roll into large circle 3/16-inch thick and cut 6 disk shaped rounds about 7 1/2 to 8-inches in diameter.
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6
Filling: Dice the beef, pork and onion.
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7
Add the potatoes and rutabaga and toss all the ingredients together with 1 teaspoon of salt and plenty of pepper.
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8
Form the Pasties: Divide the filling into 6 portions and place one in the center of each disk of dough.
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9
Rapidly paint a 1/2-inch border of cold water around the edge of each disk, then fold edges together, crimping into an upstanding frill with your fingers.
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10
Pierce a small steam hole in each side and place on a greased baking sheet.
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11
Place on middle shelf of a preheated 425F oven.
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12
Turn down to 350F after 12 to 15 minutes; when the pasties begin to brown, continue baking for about 45 minutes until crisp and bubbling.
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13
Serve them hot, warm or cold (and you may reheat them).
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14
Serve with your favorite salad or coleslaw.
