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

Cornish Pasties - 18Qt. Roaster

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.

Cornish Pasties - 18Qt. Roaster

Serve plain or with butter or ketchup. Wrap in heavy paper to stay warm
for an extended time.

Serves 4