Preheat oven to 350°F.
Sift both flours together.
Add salt and cut in diced butter or margarine. Blend with fingertips until
consistency of fine breadcrumbs. Add cold water gradually, mixing in with
your hand, until you have a soft dough. Knead on a floured board gently,
and cut into smaller portions for rolling.
Grate potatoes, beet,
turnip, carrots and pumpkin, and mix well together in a very large bowl
with the chopped onion. Add minced meat, season with salt and pepper,
and a pinch of nutmeg-mix well with your hands until all ingredients are
Roll out one piece of
the pastry to a fairly thin sheet. Using a large cutter, or an upturned
saucer, make the pastry shapes. Peel away the pieces and put aside for
use later. Place about a tablespoon or so of the filling onto each circle,
brush the edges of the pastry with a little milk, and bring one half over
onto the other edge. Press together either with a fork, or make a fancy
edge with your fingers, and place onto a greased oven tray. Continue until
all the pastry and filling is used up. Glaze the top of each pasty with
a little beaten egg and water.
Bake at 350°F for
30 - 40 minutes.
Serve either hot or cold,
with or without a wonderfully fruity sauce as an accompaniment.
Serve: 4 - 6
recipe from www.inmamaskitchen.com
Walker for Agnes
Amelia Williams Back to appetizers and small bites back
to main courses