Cornish Finnish Michigan Pasties - cooking recipe

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 onion
    1/2 cup diced rutabaga
    1 1/2 lbs lean ground beef
    1/2 lb ground lean pork
    1 tablespoon salt
    1 teaspoon ground black pepper
    1 1/2 teaspoons msg (MSG)
    1 beef bouillon cube
    1/2 cup hot water
Preparation
    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.
    Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate (MSG), and bouillon.
    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.
    Bake at 425\u00b0F for 45 minutes.

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