Copper Country Hot Pasties (AZ) Recipe

Crust:
3 cups all-purpose flour
1 teaspoon salt
1 cup solid vegetable shortening
1/4 to 1/2 cup water

Filling:
1 pound boneless round steak
1/4 pound boneless pork steak
1/2 cup chopped parsley
2 large onions, chopped
5 medium potatoes, cubed
1/2 medium-sized yellow turnip, grated
1 teaspoon salt
1 teaspoon pepper
4 to 6 teaspoons butter
4 to 6 teaspoons water

In a medium-sized bowl, blend the flour and salt until well mixed. Cut in the shortening until evenly distributed. Add just enough water to form the dough into a ball. Set aside.
Preheat the oven to 375 degrees. To prepare the filling, cut the round steak and pork steak into bite-size pieces. In a large bowl, mix the meat with the parsley, onions, potatoes, turnip, salt, and pepper.
Roll the dough into four to six 10 to 12-inch circles. Measure about 1 1/2 cups of the filling onto half of each circle. Fold the other half of the dough over the filling. Pinch the edges to seal, making a half-moon shape. Place the filled pasties on a baking sheet with sides. Bake for 1 hour to 1 hour and 10 minutes, until the meat is cooked and the vegetables are soft. Remove from the oven, and cut a small slit in the top of each pasty. Put 1 teaspoon of butter and 1 teaspoon of water in each slit, return to the oven, and bake an additional 10 minutes. Serve hot with ketchup if desired.

Yield: 4 very large or 6 medium-size pasties

Tips From Our Test Kitchen:
This rib-sticking dish is also good with 2 to 3 cloves of minced garlic cooked in the filling. Pasties were designed to satisfy hard workers with a full meal that can be eaten like a sandwich.