Farm Family Recipes

• 3 Cups all- purpose flour
• 2/3 Cups ice water
• 1/2 Cup cold, unsalted butter
• 1/2 Cup shortening or lard
• 1 Tsp salt
• 1 egg, lightly beaten
• 8 oz. ground beef
• 1 Russet potato, Peeled and diced
• 1 large carrot finely chopped
• 1/2 White onion, chopped
• 3 Tbs unsalted butter, divided
• 1/2 Tsp fresh thyme, chopped
• 1/2 Tsp fresh rosemary, chopped
• salt and pepper to taste
• brown mustard, garnish

Mix flour and salt in a bowl or a food processor before adding in cold, cubed butter. Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles. With a motor running, slowly drizzle in 2/3 cups of ice water and pulse until a dough ball forms. Once the dough is formed, turn it onto a lightly floured surface and roll it into a large rectangle. Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes. Or until chilled. While the dough chills, combine the beef with the potato, carrot, and onion, and season generously with salt, pepper, thyme, and rosemary. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Remove the dough from the refrigerator and cut it into six equal parts. On a floured surface, roll each piece out into an 8-inch circle—spoon 1/2-2/3 cup beef mixture into the center of the dough. Then top with 1/tablespoon of butter. Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon. Seal edges with a fork and repeat for the remaining pieces. Transfer to a baking sheet and bake for 20 minutes or until lightly browned. You may add a small piece of fat to the pastry before baking. Serve hot with brown mustard and enjoy.