Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups all-purpose flour
- 2 cups self raising flour
- 1/2 teaspoon salt
- 8 ounces butter or margarine, diced
- 1/2 cup cold water
- Filling
- 4 medium potatoes, peeled
- 1 medium onion, peeled and diced finely
- 1 beet, peeled
- 1 turnip, peeled
- 2 carrots, peeled
- 1 small piece of pumpkin or squash
- 1 pound premium grade ground meat (beef, pork or chicken
- =
Directions
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 well combined.
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.