Aunt Laurie's Pasty Crust

Preparation

Refridgerator

Chill

Ingredients

Lard
Water (boiling)
Flour
Salt

1 cup
1 1/4 cup
5 cups
Dash

Instructions

1. Whisk flour and salt together.
2. In a mixing bowl, pour hot water over lard and stir until melted.
3. Add flour/salt mixture to the lard mixture and mix thoroughly until all flour is incorporated.
4. Cut the into 7-9 pieces, make hockey puck shapes.
5. Wrap dough ball in plastic wrap and chill.

Grimes' Pasty

Preparation

Crust:
(choose wisely)
Oven temp:

Aunt Florence's pasty crust
Aunt Laurie's Pasty Crust
350°

Ingredients

Beef (coarsely ground)
Pork (coarsely ground)
Potatoes (med, peeled, diced, and rinsed about 3/8" cubes)
Rutabaga (small, peeled diced into 1/4" cubes)
Onion (med, peeled and diced fine)
Salt
Pepper (freshly ground)
Butter stick

1 lb
1/2 lb
6
2
2
2 tsp
1 tsp
1

Instructions

1. In a very large bowl, gently mix the 2 meats together.
2. Combine meat with all filling ingredients except butter.
3. Set this large bowl aside.
4. Cut the dough into 7-9 pieces.
5. Roll each piece out on floured surface until thin, and about 10-11" diameter.
6. Place about a cup of filling mixture on the center of 1/2 of the dough circle.
7. Add a pat of butter on top.
8. Fold the other half of the dough circle over the filling.
9. Moisten the edge of the circle of dough- use your fingertips and the cup of water that was set aside.
10. Flute the edges to close.
11. Place on baking sheet.
12. Pierce tops with fork/knife to vent.
13. Bake for 1 hr in a 350° oven.

Aunt Florence's Pasty Crust

Preparation

Yield:

6

Ingredients

Flour
Lard
Salt
Water (cold)
Vinegar
Egg

3 cups
1 cup
1 tsp
1/2 cup
1 tbsp
1

Instructions

1. Mix flour, lard, and salt together with a pastry blender.
2. Beat cold water, vinegar, and egg into the mixture.
3. Refrigerate about 15 minutes before making pasties.