| How To Cook: |
|
|
1. Combine beet onions and potatoes in a large bowl. Add salt and pepper.
|
2. Prepare pastry by sifting flour, baking powder and salt together.
|
3. Cut in shortening with two knives or a pastry blender until mixture is the consistency of coarse cornmeal.
|
4. Sprinkle on cold water, 1 tablespoon at a time, tossing lightly and stirring with a fork.
|
5. Add water until dough is just moist enough to hold together. It should not be sticky.
|
6. Shape dough into 4 smooth balls and refrigerate for 30 minutes.
|
7. Roll out each dough ball on a lightly floured board to about 1/8 inch thickness.
|
|
TO ASSEMBLE:
|
1. Place one-quarter of meat and potato mixture over half of each pastry round.
|
2. Add a few slivers of butter.
|
3. Dampen edges of dough, pull over and up, and gathering and crimping edges to seal.
|
4. Make a vent in the top of each pasty.
|
5. Bake on a cooking sheet at 375°F degrees about 1 hour or until pastry is golden.
|
