Pasties

Adapted from https://www.allrecipes.com/recipe/12432/cornish-finnish-michigan-pasties/

I made this.

Servings: 8

INGREDIENTS

For the dough:

4 1/2 cups all-purpose flour
1 cup shortening
1 1/4 cups ice water
1 teaspoon salt

For the filling:

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 1/2 teaspoon ground black pepper
1 cube beef bouillon
1/2 cup hot water

STEPS

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, 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 for 30 minutes. Check with thermometer and brush with melted butter, finish browning in oven. Target internal temperature is 160F.


NOTES

200 g of filling per 1/2 pie crust hand pie