Finlandia: A Pasties

• 8 c. flour
• 3 c. solid vegetable shortening
• 2 c. water
• 1 lb. coarsely ground or grated chopped beef
• 1/2 lb. ground or chopped pork
• 3 medium potatoes, peeled and diced
• 4 medium carrots, scraped and diced
• 1 small onion, chopped
• 1/2 medium rutabaga, peeled and chopped fine
• 1/2 c. beef suet, finely chopped
• 1 Tbsp. parsley flakes or 1/4 c. minced fresh parsley
• 1 tsp. salt
• dash of pepper
• 2 Tbsp. melted butter
• gravy or catsup (if desired)

1. In a large bowl, combine flour and dash of salt.
2. With pastry blender or two knives, cut shortening into flour until mixture resembles gravel.
3. Slowly add water until mixture forms ball.
4. The pastry will be much stickier than regular pie crust.
5. With floured hands, shape pastry into ball, cover with plastic wrap and let rest in refrigerator while preparing filling.

flour, vegetable shortening, water, ground, ground, potatoes, carrots, onion, beef suet, parsley, salt, pepper, butter, catsup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776918 (may not work)