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Put the vinegar in a 1-cup measuring cup and fill the remainder with water.
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2
Add the beaten egg to a small bowl and add the vinegar and water and mix together.
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In a large mixing bowl cut the lard into the flour.
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4
Add the liquid and mix together.
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5
The less you handle the dough the better the crust will be.
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6
When the mixture is totally combined into the dough cover the bowl with plastic wrap and place into the refrigerator until you will be putting the pasties together.
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7
Trim all of the fat from the steak and dice into 1/2-inch cubes.
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8
Peel and dice potatoes into 1/2-inch cubes.
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9
Peel and dice rutabaga into pieces smaller than the potatoes.
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Peel and dice carrots into pieces smaller than the potatoes.
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Place all ingredients into a very large mixing bowl and combine thoroughly with your hands.
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12
Be sure to start with clean hands and nails.
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Add the salt and pepper and mix the ingredients to combine.
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14
My mother used enough pepper to turn the entire bowl black before mixing the ingredients.
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15
Roll out the pie crust and place bottom crusts into 2 (9-inch) pie tins.
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16
Do not grease the pie tins before adding the crust.
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Next, fill the pie tin with the meat and vegetable mixture.
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It should be heaping since the mixture will cook down.
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Before placing the top crust in place, add a large pat of butter to the top of the pie filling.
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20
Remember we cut off all the fat on the meat earlier.
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Place top pie crust and trim to finish.
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22
You can use the finger-and-thumb method to finish the crust, like Grandma did, or you can use a fork to finish the crust.
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23
Before placing into the oven, cut 2 slits in the crust for steam to leave the pastie while cooking.
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Also using the egg and a little water, make an egg wash to brush on the crust.
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25
This will give the crust a golden, shiny finish.
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26
Bake the Pasties in a preheated 350 to 375 degree oven, middle rack for 90 minutes.
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27
Watch the crust so that it doesn't get too brown in the cooking process.
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28
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
