Steak and Rutabaga Pasties

From A-Z cookbook. These pasties pair great with salsa, catsup, or beef gravy. Makes 6 large pasties. Recipe contains eggs and dairy.

Ingredients:

Crust:

• 3 C. flour
• 1 t. salt
• 1 C. chilled shortening or lard, cut into pieces
• 1 egg
•  ice water

Filling:

• 1 1/2 pounds cubed sirloin
• 4 C. diced rutabagas
• 1 C. chopped onions
• 3 T. heavy cream
• 4-6 T. chopped fresh parsley
• 1 T. salt
• 1 t. pepper
• 3 T. cold butter, cut into small pieces

Steps:

1. To make the crust: whisk flour and salt in a large bowl. Cut in shortening or lard with pastry cutter or two knives until the pieces are no larger than peas.
2. Break the egg into a cup measure and add enough ice water to make 1 cup. Mix egg and water; add to flour, tossing lightly with a fork until a dough forms. Cover and chill the dough at least 1 hour.
3.  To make filling, combine all ingredients except the butter.
4. Heat oven to 400 degrees. Line 2 large baking sheets with parchment paper (or oil them).
5. Lightly flour a large work surface. Divide the dough into 6 portions. Shape each portion into a ball, then roll it out with a floured rolling pin into an 8 inch round. Divide the filling equally among the rounds, placing filling on bottom half of each round.
6. Scatter the butter pieces over the filling. Fold dough over the filling, using extra flour on your fingers to prevent sticking. Press to seal the edges, then fold small sections of the dough to make a rope-like edge.
7. Place pasties on pans; cut a small slit into the top of each. Bake 15 minutes.
8. Reduce heat to 375 degrees and continue to bake until golden brown and fully cooked, 35-40 minutes.

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