I'd like to share a recipe with you here since AR hasn't gotten a chance to review and publish my recipe for: "Don't you like squirrel, Patsy? Pasties". Here it is: Pastry for Pasties: 2 cups shortening, 2 cups boiling water, 5-1/2 to 6 cups all-purpose flour, 2 teaspoons salt. Squirrel Filling: 12 red potatoes- peeled, 4 rutabagas- peeled, 2 onions- chopped, 2 pounds ground squirrel, 1 pound ground pork*, 1 tablespoon salt, 2 teaspoons pepper, 2 teaspoons garlic powder, 2 tablespoons butter, Half-and-half (optional) Directions: 1) In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. 2) Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, squirrel, pork and seasonings. 3) Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 10-in. circle. Mound a heaping cup filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. 4) Place on ungreased baking sheets. Cut several slits in top of pasties. Brush with cream if desired. Bake at 350° for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold. Store in the refrigerator. Yield: 12 servings. *If you can’t find ground pork you can use a total of 3 pounds ground squirrel.
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I'd like to share a recipe with you here since AR hasn't gotten a chance to review and publish...