Another great fall food is the pasty. So many variations, so little time. I like my pastys smothered with cream of mushroom soup on top.
4 cups flour, dash salt, 1 Â½ cups solid vegetable shortening 1 cup cold water
Â½ lb ground beef Â½ lb ground pork Â¼ cup beef suet finely chopped
1 large potato peeled and cut into 3/8 in. cubes.
2 carrots peeled cut into
3/8 inch cubes 1 small red onion finely diced,
Â½ rutabaga or turnip peeled and cut into 3/8 inch cubes.
1/8 cup fresh parsley finely chopped
Combine flour and a dash of salt. Cut in shortening until mixture resembles coarse meal. Slowly add water until mixture forms a sticky ball. With floured hands, shape into ball, wrap with wax paper, and put in refrigerator one hour before preparing filling.
Preheat oven to 350 degrees. Combine all remaining ingredients in large bowl, using hands to mix until thoroughly combined, like meat loaf.
Divide dough into four equal parts. Using a rolling pin on a floured board, roll each into an 8-inch to 10-inch circle. Place 1 cup of filling in center of circle. Fold both sides up and crimp firmly, forming a half-moon shape.
Use a large spatula to lift each pasty from floured board, and set it on a greased cookie sheet.
Bake 75 minutes, until brown remove to wire rack. Serve on plates, with gravy on the side if desired. Yield: 4 meal size pasties.
Or, you can simply order them thfough Pasty Central