*  Exported from  MasterCook  *
                                Meat Pasties
 Recipe By     : Lisamarie Babik Western Michigan University
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizer                        Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  kg            flour
    3 3/4  cups          shortening
  280      ml            water
    5      tsp           salt
    1 1/2  lb            pork steak (chopped)
    3      lb            chuck steak (chopped)
   16                    potatoes (chopped)
    5                    carrots (chopped)
    2                    onions (chopped)
    1                    rutabaga (grated)
                         small amount suet (grated)
 1.  Mix all the dough stuff together and divide it into approximately 20
 2.  Roll out each small ball of dough, fill with the filling mixture, put a
 dot of butter on top the mixture, and then fold it up by rolling the edge
 and seal it by pressing down the rolled edge.
 3.  Bake at 190 =F8C for one hour. .PP They can be served hot plain, or hot
 with gravy, or cold like a sandwich. They also freeze quite nicely.
 Author’s Notes:
     This is a family recipe for Pasties. Although very time consuming, they
 are very good.
     The last time I made these I was only about 12 years old (I was quite
 the industrious child) so I had to ask my mom about some stuff: First of
 all, all the vegetables are chopped/grated raw...they will cook inside the
 pastie. Secondly, my mom said that instead of chopping the meats, it is
 possible to grind them on a very coarse setting. If you grind it too much,
 your pastie won't have the right sort of feel to it. We used the coarsest
 setting on an old hand grinder (I'm sure a food processor would work just
 spiffy). Thirdly, all the stuff for the filling gets mixed together before
 you fill the pastie. Use a large bowl because it makes a lot.
 Difficulty    : moderate.
 Precision     : measure ingredients.
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