Pasties



Ingredients

3 cups flour
1 cup crisco (not oil!)
1 Tbs salt
1 Tbs sugar
Break 1 egg into a 1 cup measuring cup, fill rest of cup up with milk
1 lb lean ground meat (I use pork or 90/10 beef)
1 lb russet potatoes finely diced
1 small onion finely diced (omit onion if you don't like it)



Preparation

Preheat oven to 350 F.
Pour egg/milk mix in a bowl with the flour, crisco, salt, and sugar.
Mix dough with hands until it pulls away from the bowl and forms a ball.
Mix together meat, potatoes, and onion in a separate bowl.
Roll out small portion of dough, put small handful of filling on the edge.
Fold dough over & pinch edges to seal, trim off excess dough and reuse it.
Bake for 45-60 minutes depending on size of pasty.
They are cooked when crust is golden brown.



Notes

I recommend lining the pans with foil because the juice from the meat always leaks out but the leaner the meat the less mess.