Cornish Finnish Michigan Pasties
Submitted by: jenpillon (see all recipes) | Source: from a very dear old friend of my mom's - Mrs Niemi
- Servings: 8 - 10 pasties
- Prep Time: 7 - 10 mins
- Cook Time: 45 mins
- Total Time: 1 hour (roughly)
Ingredients:
| 4½ cups | All-purpose Flour |
| 1 cup | Shortening |
| 1¼ cups | Ice Water |
| 1 tsp | Salt |
| 5½ cups | Thinly Sliced Potatoes |
| 2 | Carrots, shredded |
| 1 | Medium Onion Diced |
| ½ cup | Diced Rutabaga |
| 1½ lb | Lean Ground Beef |
| ½ lb | Lean Ground Pork |
| 1 Tbsp | Salt |
| 1 tsp | Ground Black Pepper |
| 1 | Cube Beef Bouillon |
| ½ cup | Hot Water |
Directions:
Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
Dissolve the bouillon cube in the hot water.
Combine uncooked vegetables, uncooked meats, salt, pepper and bouillon in a large mixing bowl.
Roll out pastry dough into 6 x 8 inch rectangles.
Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty.
Place on dull, not black, baking pans.
Bake at 425 degrees F (220 degrees C) for 45 minutes or until golden brown.
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