Light Michigan Pasties - cooking recipe

Ingredients

1/2 cup hot water
2 tablespoons beef bouillon
2 cups potatoes (cooked and diced)
2 cups rutabagas (cooked and diced)
1 small onion (finely diced)
1 lb lean ground beef (93% lean)
1 teaspoon black pepper
1 1/2 teaspoons salt

Preparation

Directions.
Dissolve beef bouillon in 1/2 cup hot water.
In a skillet brown the ground beef and onion.
In a large mixing bowl place the potatoes, onions, rutabaga, pepper, and salt; gently stir until well mixed. Then add the beef and bouillon and sir gently.
Working with one dough at a time (I use 2 ounce portions), place about 1/12 of the filling in the center of each thinly rolled dough circle; bring short sides together overlap over the center. Then fold and crimp the ends to seal. Place of greased or sprayed cookie sheet and repeat with the remaining dough.
Make 3 or 4 small slits in the top of the pasty to allow steam to escape during cooking.
Bake 40 to 50 minutes at 350 degrees or until golden brown; remove from oven.
Can be served warm, but real Michiganders eat their pasties cold with tomato ketchup (actually, I like them warm with gravy). They make a great sack lunch and freeze well.