- 3 cups all-purpose flour, plus extra for rolling dough
- 1 cup shortening
- Kosher salt
- 1 cup ice cold water
- 8 ounces faux ground beef
- 4 ounces rutabaga, cut into 1/4-inch dice
- 1 medium carrot, cut into 1/4-inch dice
- 1 small yellow onion, finely chopped
- 1 small potato, peeled and cut into 1/4-inch dice
- 1/4 cup picked fresh parsley, chopped
- Freshly ground black pepper
- 1 egg, whisked
- Ketchup, for serving
Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.
Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.
Cook’s Note: Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.