HEAVY = HEARTY

It's that time of year when the crisp air demands hearty food. Nothing else can re place fall hunger like a pasty and we are lucky enough to have a neighbor who grew up eating her grandma's and mom's and who shares this favorite recipe with us.

• 1 hr prep /2 hr total3 1/2 c all-purpose flour, sifted
• 1 1/2 t salt
• 1 c shortening
• 1 c cold water
• 1 lb boneless round or chuck steak, cut into 1-inch cubes
• 2 potatoes, peeled and cubed

• 1 onion, chopped
• 1/4 rutabaga, cubed
• 1 carrots, diced (optional)
• salt and pepper to taste
• 6 T margarine
• 
  

1. In  large bowl, combine flour and salt. Cut in shortening until coarse crumbs. Stir in water until mixture forms ball. Shape into a ball. Wrap in plastic and refrigerate.
2. Preheat oven to 350 degrees F (175 C). 
3. Line baking sheet with parchment paper.
4. In large bowl,combine meat, potatoes, onion, rutabaga and chopped carrots. 
5. Season with salt and pepper. 
6. Divide dough into six pieces, and shape into balls. 
7. On a lightly floured surface, roll each ball into 6 inch round. 
8. Place approximately 1 c filling on one half of each. 
9. Dot each with 1 T margarine.
10. Draw other half of pastry over filling.
11. Crimp edges to seal in filling. 
12. Prick with a fork and place on prepared baking sheet.
13. Bake in preheated oven for 1 hour.
14. *Pasty II Recipe courtesy of Allrecipes.com
     

Bring your hunger and place both the ketchup and sriracha on the table and use as desired. ENJOY!