OK, now you have put in a Trifecta bet and just await the race that will pay you a small fortune. As you wait, have a Pasty and if you win the Trifecta, a Pasty in celebration!
Place the flour and salt in a food processor and pulse a few times until combined.
Add the cold butter and lard and pulse a few more time until the mixture resembles coarse crumbs.
Add the water a bit at a time, pulsing between additions, until the mixture comes together. Do not over-mix of the dough will become tough and won't be flaky.
Form the dough into a ball and flatten into a 1 inch thick dish, wrap with plastic wrap and refrigerate for at least 3 hours or overnight.
Filling
Combine the sirloin, potatoes, rutabaga, onions, garlic, salt and pepper and mix well. Set aside.
Assembly and Cooking
Remove the pastry dough from the refrigerator and roll out into a "log: shape. Cut this into 6 equal pieces.
Wrap 5 pieces of dough, and using the 6th roll it out into and 8 inch circle about 1/8 inch thick.
You can use a 8 inch plate for a guide. These can be made smaller, using a 4 inch cookie cutter.
Divide the filling into 6 portions.
Place the filling near the middle of the circle and add 2 pats of butter.
Wet the edges and fold over the dough into a half moon shape and seal the edges.
Crimp the edges with a fork.
Place the pasties on a parchment lined cookie sheet.
Cut a slit in the center of each pasty. LIghtly brush each pasty with the beaten egg mixture.
Bake pasties for 40-50 mintues until golden brown in color.
Remove and let cool. These can be eaten at room temperature or reheated in the oven.
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