Is it Nancy's pasties? Do I win the prize?

Pasties - Nancy
Dough
4 C unbleached all pupose flour
1 Tabsp sugar
½ tsp salt
1 C shortening
1 C unsalted butter, cold, cut in pieces
½ C water
1 lg egg
1Tabsp vinegar
In large bowl or food processor, combine dry ingrediens, cut in shortening and butter,
to the size of small peas. Combine in a small bowl, water egg and vinegar, gradually add to flour mixture
tossing to combine. Donot overwork. If it seems dry, gradually add more cold water, Tablespoon at a time.
You need a firm dough, that is not sticky. If I am going to double the recipe, I make the dough in my food processor
up thru cutting in the butter, in single batches, then empty the processor into a lg bowl, doubling the
egg mixture and tossing it all together at once.
Form dough into a disk shape and refridgerate until ready to use.
Filling
2 Lbs coarsly ground beef
1 Lb coarsly ground pork
Note: I have used different cuts of lean beef and pork, grinding it myself using the grinder of my KA.
If you use a knife, mince it well, no larger than ½ inch pieces, smaller is better.
3 C finely chopped potatoes
2 C finely chopped rutabaga
1 C finely chopped carrots
2 med cooking onions, finely chopped
1 Tablsp minced garlic
1 tsp salt
½ tsp pepper
butter, approx ½ C
Combine all, EXCEPT butter, in a large bowl. I use a food prosessor on the vegetables, but be careful not to grind them too much. You want chunks.
Preheat oven to 400°
Roll out dough , leaving it a little thicker than you would for pie crust. Cut into 6-8 inch
circles.
HINT: I use the lid from an older 3 qt saucepan. It has a sharp enough edge to use like a giant cookie cutter. If you have to, use a lid and cut around it with a knife.
Fill with about 1 cup of filling and dot with a teaspoon of butter. Fold in half and use a fork to
press the cut egde to seal. You might want to moisten the cut edge with a pastry brush dipped in water
to insure a good seal. You can also roll the edge a bit before using the fork if your pastry is uneven.
Combine 1 egg and 1 Tabsp of water, brush top of pastie and with a small sharp knife, slash the top about 1 inch.
Place on parchment lined cookie sheet,
Bake 1 hour, or until a fork inserted through the slash meets no resistance, and pastry is golden.
Special Gravy
Brown 2 C of filling, in rendered fat or butter. You can use more or less depending on what you have left over, but I always save at least 2 C. When browned add 2 cups of water and simmer until vegetables are well cooked,about 15 min. Mash with a potato masher or tranfer to food processor bowl and pulse to smooth slightly.
Return to pan,if you like lots of gravey, you can add etra beef stock or water at this point. Bring to a boil and thicken if needed with ¼ C of flour mixed with ¾ C of water. Add gradually to meat mixture, to desired gravy consistancy. Ladel over hot pastie or serve on the side. Salt and pepper to taste.
You should get about 6-8 pasties from this recipe, depending on size and amount of filling you put in each one. I like to double or triple the recipe as they freeze very well, I freeze the gravey also, in small amounts.
Nancy

Was it Bierocks? These are delicious! I put a thin slice of American cheese on mine before sealing and baking.
Yummmmmm......Teresa

No, but that looks tasty. I know about pasties from the summer I lived in England.

It's not any of these either: empanada, calzone, turnover, knish, samosa, pierogi, gyoza, dumpling, piroshki, boreks, quesadillas, pot stickers, dim sum, stromboli, pelmeni, or panzerotti.

I did find this interesting book over at Amazon, but it doesn't have the search inside feature. http://www.amazon.com/Edible-Pockets-Every-Meal-Dumplings/dp/1558672818

teresa, we posted at about the same time; I just saw yours.

Hmm, the name doesn't ring a bell but the description is similar. The thing that makes me hesitate the most is there are so many hits in google and the lard in the recipe. I don't cook with lard, so I wouldn't have kept an interest in them. I think it's on the right track though.

There was a thread about Beirocks and Runzas quiet awhile ago and I think some other variations got posted. Runs in my mind it was started by the young Russian fellow that used to post his blog here now and again.

I think 'runza' was the word I was seeking. I see they are pretty much the same thing as beirocks and many of the other meat pie variations that just about every nationality has invented. Great minds think alike the world over! thanks

I don't use lard in my dough - that was just an easy recipe to find. It's basically just a roll or plain white bread recipe that you roll out into a circle, fill (including that slice or half slice of cheese), fold over and bake. From what I've read, runzas and bierocks are very similar.

The recipe that I have used is at home and calls for the American cheese added - which I think makes the bierock.

Teresa