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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Meet the Cook: I grew up in Michigan's Upper Peninsula, where many people are of English ancestry and pasties - traditional meat pies often eaten by hand - are popular. Home is now a bush community. My husband and I have four children. -Carole Lynn Derifield, Valdez, Alaska Ingredients:
2 cups shortening |
2 cups boiling water |
5-1/2 to 6 cups king arthur unbleached all-purpose flour |
2 teaspoons salt |
filling: |
12 large red potatoes (about 6 pounds), peeled |
4 medium rutabagas (about 3 pounds), peeled |
2 medium onions, chopped |
2 pounds ground beef |
1 pound ground pork |
1 tablespoon salt |
2 teaspoons pepper |
2 teaspoons garlic powder |
1/4 cup butter |
half-and-half cream, optional |
Directions:
1. In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.
2. Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings.
3. Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 10-in. circle. Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
4. Place on ungreased baking sheets. Cut several slits in top of pasties. Brush with cream if desired. Bake at 350° for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold. Store in the refrigerator. Yield: 12 servings.
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