1 pie crust recipe (see below) divided into 4
Dice: potatoes, onion, carrot or rutabagas, hamburger
or stew meat
Place 1 cup of vegetable mixture on rolled out crust
(about 6 inches in diameter)
Salt and pepper to taste
1/4 pound meat per pastie
Pastie pie crust
4 |
cups flour |
1 |
teaspoon salt |
1 |
teaspoon baking powder |
1 2/3 |
cups lard |
Mix until crumbly, then add
1 |
beaten egg |
1 |
Tablespoon vinegar |
Add and mix together by hand until it forms a ball and leaves the bowl clean.
Stores well in covered container in refrigerator. Keeps well up to 2 weeks. Remove about 15 minutes before rolling.