Cornish Finnish Michigan Pasties
Submitted by: jenpillon | 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)
|4½ cups||All-purpose Flour|
|1¼ cups||Ice Water|
|5½ cups||Thinly Sliced Potatoes|
|1||Medium Onion Diced|
|½ cup||Diced Rutabaga|
|1½ lb||Lean Ground Beef|
|½ lb||Lean Ground Pork|
|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.