Recipes from Mexico :: Mexican Main Dishes Meat
Originally from Wales, Scotland and England, these pasties were popular with the miners in the copper mining regions of Arizona. 3 c. flour
1/2 tsp. salt
1 c. lard
1/3 c. water (approximately)
4 med. potatoes, pared
2 med. onions, sliced
1 lb. beef round (no fat or gristle)
Butter, salt and pepper Make pastry from flour, salt, lard and cold water, being careful not to make it too moist. It should hold together well enough to leave the sides of the bowl as mixed. Divide into four sections. Roll each out as for pie, 3 in. thick, keeping as round as possible. Place on one-half a circle a layer of thinly-sliced potatoes and onions. Cover with beef, cut in med. pieces. Top with butter, salt and pepper to taste. If desired, sprinkle and distribute with fresh chopped parsley. Fold unfilled half of crust over filling and seal by pin.ing with fingers or pressing tines of fork to make a half-moon. Cut a small hole in the center of each. Bake about 1/2 an hour at 400 degrees fahrenheit.
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