Pasties

Pasties traditionally used pork and often had pork gravy.

This should make about 6 pasties.

"Shell":

Enough pie crust for 3 double-crusted pies. Roll these out fairly thin, yet still strong enough to hold together once they have filling in them. Use a dinner plate to cut around to make them into circles.

Filling:
--diced potatoes (bite size)
- Figure about 6 cups of diced potatoes for 6 pasties,some also substitute rutabagas for some of this.
2 carrots - very finely diced
1 onion - very finely diced
1 to 1&1/2 pounds of ground chuck (or hamburger)
salt and pepper (to taste)
Mix this filling mixture all together in a large bowl, so the ingredients are somewhat consistent throughout.

Preheat oven to 350 degrees.

In each circle of pie crust, put about a cup of filling (more or less). Fold the crust over the filling so it is in a half circle and seal the two edges together. Put the pasty on a cookie sheet. Assemble the other pasties in the same way. When they are all assembled and on the cookie sheet, take a fork and poke the top of each one to allow some of the steam to escape. Bake for approximately 45 minutes to one hour; the crust should be a light golden brown.

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