ice cold wateradd teaspoon by teaspoon until right consistency has formed
Meat Pie Filling
1large potatopeeled and cubed,
salt and pepper
1eggbeaten for egg wash
Place flour, salt, butter and shortening in bowl.
Use your hands to combine ingredients until small pebbles form
Add cold water a teaspoon at a time until the dough begins to hold together and form a ball.
Do not over handle the dough. Dough should be soft, moist but not wet.
Divide dough into quarters.
Place ball of dough onto wax paper and flatten. Place another piece of wax paper over the top and roll out the pasty into a circle Remove wax paper and place a 8inch saucer on top of the dough and cut around, using it as a pattern.
Fill center of dough with meat and potato (1/4 of meat & potato). Fold dough over to form a half circle and seal closed. You can press down with your finger ro use a little water to seal the edges.
Crimp edges of dough and brush with an egg wash.
Bake at 400 degrees for 30-40 minutes or until golden brown and meat is cooked through.
Roll your pie crust thin, but not too thin. You don't want your hard potatoes poking through the dough.
Use a firm potato like a russet, it holds its shape and doesn't turn to mush as it bakes.