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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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From my aunt who has made these off and on for decades to be served in local Michigan restaurants. The directions she gave me did not include measures for the veggies so I have guessed at those. You could adjust the proportions to your taste. I am also not sure how many this recipe should make but I tried it and had enough crust for 4 large ones. (I know Aunt Mary makes them big.) Unfortunately, I didn't measure the other ingredients and just kept making batches of crust until I ran out of filling. I do think they might benefit from the addition of even a simple seasoning like salt and pepper. Ingredients:
2 cups flour |
1 teaspoon salt |
2/3 cup shortening |
1/2 cup cold water |
2 1/2 lbs ground round |
2 cups cubed potatoes |
1 chopped onion |
1 cup cubed rutabaga |
oleo or butter |
Directions:
1. Make pastry crust and divide into 6-8 portions. Roll each into a rectangular oval. Put 3 pats of oleo on each crust along with its share of the mixture of veggies and meat (uncooked). Fold in half, seal edges, and slit top crust.
2. Bake at 425* for 15 minutes.
3. and
4. 400* for an additional 45 minutes.
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