Ingredients for The Great Rock Roll Pasty
- 2 1/2 cups all-purpose flour
- Crisco Shortening
- 1 teaspoon salt
- 2 medium potatoes, peeled and cubed
- 1 medium rutabaga, peeled and cubed
- White Onions
- Ground Chuck
- Ground Pork
- Garlic Cloves
- Black Pepper
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How to Make The Great Rock Roll Pasty
- Preheat oven to 400°F (200°C).
- In a large bowl, combine flour and salt. Cut in shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- While the dough chills, prepare the filling. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion, potatoes, rutabaga, carrots, and turnips (if using) to the skillet. Season with salt and pepper.
- Cook until the vegetables are tender, about 15-20 minutes, stirring occasionally.
- On a lightly floured surface, roll out half of the dough into a large circle (about 12 inches in diameter).
- Spoon half of the filling onto one half of the circle, leaving a 1-inch border.
- Fold the other half of the dough over the filling, pressing the edges firmly to seal. Crimp the edges decoratively.
- Repeat with the remaining dough and filling.
- Brush the top of each pasty with melted butter.
- Bake for 40-45 minutes, or until golden brown and the filling is heated through.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
21g
Fat
216g
Carbs
27g
