Recipe courtesy Dennis Borst
TVFN, Calling All Cooks, Show #CA1B24
For the piecrust:
3 tablespoons vinegar
1 egg, beaten
1 pound lard
6 cups sifted flour
Put the vinegar in a 1-cup measuring cup and fill the remainder with
water. Add the beaten egg to a small bowl and add the vinegar and
water and mix together. In a large mixing bowl cut the lard into the
flour. Add the liquid and mix together. The less you handle the dough
the better the crust will be.
When the mixture is totally combined into the dough cover the bowl
with plastic wrap and place into the refrigerator until you will be
putting the pasties together.
For the pastie:
2 to 3 pounds round steak
4 medium potatoes
1 1/2 onions, diced
Trim all of the fat from the steak and dice into 1/2-inch cubes. Peel
and dice potatoes into 1/2-inch cubes. Peel and dice rutabaga into
pieces smaller than the potatoes. Peel and dice carrots into pieces
smaller than the potatoes. Place all ingredients into a very large
mixing bowl and combine thoroughly with your hands. Be sure to start
with clean hands and nails. Add the salt and pepper and mix the
ingredients to combine. My mother used enough pepper to turn the
entire bowl black before mixing the ingredients.
Roll out the pie crust and place bottom crusts into 2 (9-inch) pie
tins. Do not grease the pie tins before adding the crust. Next, fill
the pie tin with the meat and vegetable mixture. It should be heaping
since the mixture will cook down. Before placing the top crust in
place, add a large pat of butter to the top of the pie filling.
Remember we cut off all the fat on the meat earlier. Place top pie
crust and trim to finish. You can use the finger-and-thumb method to
finish the crust, like Grandma did, or you can use a fork to finish
the crust. Before placing into the oven, cut 2 slits in the crust for
steam to leave the pastie while cooking. Also using the egg and a
little water, make an egg wash to brush on the crust. This will give
the crust a golden, shiny finish.
Bake the Pasties in a preheated 350 to 375 degree oven, middle rack
for 90 minutes. Watch the crust so that it doesn't get too brown in
the cooking process.
The recipes for this program, which were provided by contributors and
guests who may not be professional chefs, have not been tested in the
Food Network's kitchens. Therefore, the Food Network cannot attest to
the accuracy of any of the recipes.
Yield: 2 Pasties