Pasty Pie

The method of making this dough is an old fashioned one. Early recipes called for suet which may have needed to be melted with water, but we find that it makes a sturdy dough that doesn't soften on the inside from steam.Gary learned this from a Finnish woman. Read about Gary's discovery.

• 1 1/2 pounds ground beef
• 4 to 5 raw potatoes, sliced
• 3 medium onions, chopped
• 2 carrots, sliced
• 1 rutabaga in 1/2 inch dice
• Salt to taste
• Freshly milled pepper to taste
• Milk to brush on dough

METHOD

Equipment: One 9 inch pie pan

Pour boiling water over shortening. Mix with a fork until creamy. Set aside. Let cool.

While cooling, sift together flour and salt. Combine with cooled shortening and mix to soft dough with a fork. Wrap in waxed paper and chill in refrigerator, about 45 minutes.

While dough chills, prepare filling.

In a large bowl, break up ground beef. Mix in potato, onion, carrot and rutabaga. Stir to combine. When thoroughly mixed, season with salt and freshly milled pepper to taste. Set aside.

Preheat oven to 350°F.

Remove dough from refrigerator. Divide into two equal pieces. On a floured surface with a lightly floured rolling pin, roll first piece of dough until it is 1 inch larger than upside down pie plate. Put rolling pin in the middle of dough. Fold half the dough over the rolling pin, and lift to place evenly over pie plate. Push dough gently to fit snugly in the plate.

Spoon in filling.

Roll second dough and cover pie. Pinch edges together in fluted pattern to seal. Cut off excess dough. Make 1/2 inch slits around center of crust to let steam escape.

Brush with milk. Bake in a 350° F oven for 60 to 70 minutes.

Serves: 4 - 6

Contributor: Gary Janusz Antonuk-Lis

 

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