St. Al's Pasties

Ingredients

• 4 c all-purpose flour
• 1 Tbs salt
• ½ lb (1 c) lard
• 1 c cold water

• ½ c cubed potatoes uncooked
• ½ c chopped onion
• 1/4 c rutabaga in small cubes
• 1/8 c Grated carrot
• 1/3-½ c cubed round steak uncooked*
• 1 Tbs butter
• Salt & Pepper

1. Cut lard into flour and salt until it is the size of peas. Blend in cold water until dough is slightly sticky. Divide dough into 6 or 8 equal pieces. Use flour to roll out into 6 or 8 circles the size of a pie pan. †
2. Combine filling vegetables, meat, and spices, mix well.
3. Place filling on the side of each pasty round. Dot with butter and fold one side over filling. Press down carefully. Crimp or flute edges to seal firmly.
4. Bake 1 hour at 350 F.

Extra Tips and Tricks

* St. Al's has had great sucess with road kill dear as well as fresh whitefish or lake trout.
† Pastry benefits from being made ahead of time and stored in the refrigerator in saran wrap. When ready to use unwrap, divide, and roll out dough.
- To feed the St. Al's students for a Fireside event we recommend making about 100 pasties! For reference this would include 20 lb of potatoes, 15 lb onions, 15 lb of rutabagas, and 3 lb of carrots.