Cornish Finnish Michigan Pasties |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor. Ingredients:
4 1/2 cups all-purpose flour |
1 cup shortening |
1 1/4 cups ice water |
1 teaspoon salt |
5 1/2 cups thinly sliced potatoes |
2 carrots, shredded |
1 onions |
1/2 cup diced rutabaga |
1 1/2 pounds lean ground beef |
1/2 pound lean ground pork |
1 tablespoon salt |
1 teaspoon ground black pepper |
1 1/2 teaspoons monosodium glutamate (msg) |
1 cube beef bouillon |
1/2 cup hot water |
Directions:
1. 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.
2. Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
3. 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.
4. Bake at 425 degrees F (220 degrees C) for 45 minutes.
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