Pasties... Just like grandma used to make

I made pasties last weekend. I skipped the rutababies (as dad would say). They turned out really great and grandma would be proud. I was hoping they would be as good as the ones we used to get from her. And they aren't... but it was a step in the right direction. I haven't has a pasty in so long, it was a nice treat (And Rob was really excited).

I used this pasty recipe that has every pasty variation under the sun and is from my Alma Mater, MTU.

Original Pasty
3 c. flour
1 1/2 sticks butter (cold and cut into bits)
1 1/2 tsp. salt
6 tbsp. water

In a large bowl, combine flour, butter and salt. Blend ingredients until well combined and add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.

Combine all ingredients in large bowl. Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the

filling
1 lb. round steak, coarsely ground
1 lb. boneless pork loin, coarsely ground
5 carrots, chopped
2 lg. onions, chopped
2 potatoes, peeled and chopped
1/2 c. rutabaga, chopped (can substitute turnip)
2 tsp. salt
1/2 tsp. pepper

remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes.

Milwaukee Journal March 28, 1943 Welsh