Ingredients
2 cups shortening2 cups boiling water5-1/2 to 6 cups all-purpose flour2 teaspoons saltFILLING:6 medium red potatoes (about 3 pounds), peeled 2 small rutabagas (about 1-1/2 pounds), peeled1 pound ground beef1/2 pound ground pork2 medium onions, chopped into 1/4-inch pieces3 teaspoons salt2 teaspoons pepper2 teaspoons garlic powder1/4 cup butterOptional: Half-and-half cream or a lightly beaten large egg
Preparation
In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.
Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; crumble meat. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings.
Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal.
Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.
