Recipe from Tristan Jones Here is our family’s recipe for pasties. They have always turned out well. We don’t usually put rutabagas in ours, but if you wanted to, you could just substitute some for some of the potatoes. The recipe is quite long, but here goes… Makes 12 Pasties Dough 1tsp garlic powder 11¼ cups flour 4 ½ tsp. salt 3 ¾ cups Spry or Crisco Water Mix the flour, garlic powder and salt. Cut the spry/Crisco into the flour until fine as meal. Add enough water to form a nice roll-able dough. Divide into 12 pieces and cover to keep damp. Filling: 3 lbs. pork 3 lbs. beef salt pepper 2 tbs. Worcestershire sauce Potatoes Onions Carrots Celery Trim meat of all fat, but save it for later. Cut the meat into small pieces. In a large pan, render the fat from the meat and remove any chunks when finished. Put the pork and beef into the rendered fat. Salt and pepper, and add the Worcestershire sauce and fry meat until cooked through. When the meat is cooked, thicken it to make a gravy with a cold water/corn starch mixture. Cook until the gravy is cooked. Dice your vegetables. When you are through you should have an even mixture of all of the vegetables, or you can add them as you wish. Roll out a dough circle as large as a dinner plate. Place it on a baking sheet before filling. You can usually get 3 pasties per baking sheet. Place the meat on one half of the circle and top it with the vegetable mix. There should be enough filling to make the pasty about an inch to an inch and a half thick in the middle. Sprinkle with salt, pepper and garlic powder. Dot with 4-5 pieces of butter. Fold the top half of the dough over the filling and secure the edges by dampening the edge with water, and then crimping with a fork or a thumb, as you would with pie crusts. Poke holes in the top of the crust. Bake at 350 for 45-60 minutes. You can eat them directly, or double wrap them in aluminum foil and freeze. Good luck. Sorry I can’t give you better amounts for the vegetables.