Cornish Pasties - 18Qt. Roaster
Pasties were served by European immigrants who came to the United States to work in the mines. Miners would take them, wrapped in paper, so they would stay warm for lunch.
1½ cups flour
1/2 cup shortening
1/2 tsp salt
Approximately 6 Tbsp water so dough will stick together
4 large potatoes, shredded
3 pork steaks, de-boned, fat removed, cut in 1/2" squares
2 onions, chopped
1 cup rutabaga, finely shredded
1 tsp salt
1 tsp pepper
1 Tbsp parsley flakes
Mix crust ingredients together with pastry blender until dough holds firmly together. Add water, 1 Tbsp at a time until mixed properly.
Mix all filling ingredients together in large bowl. Set aside.
Divide dough into 4 equal parts. Form each into a ball. Roll out into an oval pasty. Approximately 9" x 14". Put 1/4 of filling on one-half of oval. Fold over crust and pinch edges tightly to make a semicircle. Poke 3 small holes in top with a knife to let steam escape while baking.
Bake on rack in 18 Quart NESCO® Roaster Oven for 1 hour at 400º F. Use double rack to hold 2 on top and 2 on bottom. If browning is uneven, swap top and bottom half way through the baking process.
Serve plain or with butter or ketchup. Wrap in heavy paper to stay warm for an extended time.