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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color. Ingredients:
3 1/2 cups all-purpose flour, sifted |
1 1/2 teaspoons salt |
1 cup shortening |
1 cup cold water |
1 pound boneless round or chuck steak, cut into 1-inch cubes |
2 potatoes, peeled and cubed |
1 onion, chopped |
1/4 rutabaga, cubed |
1 carrots, diced (optional) |
salt and pepper to taste |
6 tablespoons margarine |
Directions:
1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
4. Bake in preheated oven for 1 hour.
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