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Cornish Finnish Michigan Pasties

Submitted by: | Source: from a very dear old friend of my mom's - Mrs Niemi

Cornish Finnish Michigan Pasties
2010-07-14 Other
5 2

Pasties made with lard are the best - it makes the crust and the rest of the meat / vegtable pie taste great.

  • Servings: 8 - 10 pasties
  • Prep Time: 7 - 10 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour (roughly)


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


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.