Make-ahead meals are great to have waiting in the freezer during the busy holiday season. Healthy family dinners are a priority to many, but sometimes can be difficult. Practical expectations are important for maintaining a manageable and low-stress season. This pasty recipe is easy to multiply or divide to suit any family size, and it keeps well in the freezer for up to eight months. Not to mention, this recipe fits our Nourish standards by feeding a family of four for under $15 ($10 for recipes without meat).
If cooking is out of the question, our Deli offers an extensive selection of other options in the Grab n’ Go. Our Co-op Creamery Café is another option for getting a P6 meal on the go. The daytime menu is served 8 a.m.-3 p.m., and the evening menu is served 5-10 p.m. Stop in for a snack or drink special on your way to and from your holiday shopping during out social hour between 3-5 p.m.
Recipe makes 4 servings
¼ lb. lard
½ cup boiling water
2 cups all-purpose flour
½ Tbsp. salt
1 potato, peeled and diced
1 carrot, peeled and diced
½ large rutabaga, peeled and diced
½ lb. ground sirloin
1 large sweet onion, peeled and chopped
1 Tbsp. salt
½ Tbsp. black pepper
1 egg whisked for wash
Pour boiling water over the lard until the lard is dissolved. Add salt to flour and add this to the water and lard. Mix together until it forms a ball. Wrap in plastic wrap and refrigerate overnight.
Combine the filling ingredients in a large bowl. Let sit and meld together, while rolling out the crust. Cut the dough into four even pieces, about five ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an eight-inch circle, inch thick.
Evenly divide filling into four portions. Put large cupful of filling on one half of the dough circle; dab ice water around the edge of the crust to seal. Add a tsp. of butter on top of the filling before sealing. Fold crust over top of filling like a turnover, and seal edges well. Make three small slits on top of each pasty for venting. Brush top with egg wash.
At this point, you have some options. You can either pop these directly into the oven or freeze the pasties uncooked for up to eight months. To freeze and cook at a later date, wrap individually in aluminum foil then place in a freezer bag to avoid freezer burn. When you wish to cook the frozen pasties, remove from freezer and defrost and follow the instructions that follow. If baking right away, place fresh pasties on parchment lined baking sheets and bake at 425° F for 15 minutes; then turn oven down to 350° F for 60 minutes or until nicely browned.