Hot Water Crust
- 2 cups lard
- 2 cups boiling water
- 5 1⁄2 - 6 cups all-purpose flour
- 6 1⁄2 cups red or russet potatoes, peeled and diced into 1/8” cubes
- 5 cups rutabagas, peeled and diced into 1/8” cubes
- 2 cups carrots, peeled and diced into 1/8" cubes
- 2 medium yellow onions, peeled and chopped into 1/4” pieces
- 2 pounds ground beef
- 1⁄3 pound ground pork, or mild sausage
- 3 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1⁄4 cup butter, cut into small cubes
- 1 egg, beaten with water for egg wash
Preheat oven to 350 degrees | Line two large baking sheets of parchment paper
Hot Water Crust
- In a large bowl, stir boiling water into lard until lard is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1.5 hours.
- Combine beef, pork, veggies, and spices in a very large bowl, mix thoroughly.
Creating the Pasties
- Dive dough into 12 equal portions.
- On a floured surface, roll out 1 portion of dough at a time into an 8” circle.
- Mound 1.5 cups of filling on half on half of the circle; dot with 1 teaspoon butter. Fold the other half of the dough over the filling and fold edges to seal the crust. Place on baking sheet. Repeat for all 12 pasties.
- Cut three slits on the top of each pasties and brush with an egg wash.
- Bake for 1 hour, or until golden brown. Rest for 10-15 minutes for eating. Can be served hot or cold.
Baked Pasties Freeze and reheat well. Once completely cooled, wrap pasties in plastic wrap and then either use and vacuum sealer or zip lock bag and freeze. To reheat, thaw in the refrigerator for at least 1 hour, then bake in a 350-degree oven for 20-25 minutes.
Pasties can be frozen unbaked. Flash freeze raw pasties. Once frozen place then either vacuum seal them or zip lock bag them and freeze. Thaw in the refrigerator for about 2 hours, then bake at 350 degrees for 1-1.5 hours. May need to tent with foil to prevent the crust from over-browning.