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Cornish Finnish Michigan Pasties

Ruth Uitto
Meat and Potato-filled Pastry
Cook Time 45 mins
Course Main Course
Cuisine English
Servings 8 pasties
Calories 882 kcal

Equipment

  • Whisk
  • Rolling Pin
  • Baking Pan

Ingredients
  

  • 4 1/2 cups AP Flour
  • 1 cup shortening
  • 1 1/4 cups ice water
  • 1 tsp salt
  • 5 1/2 cups potatoes thinly sliced
  • 2 carrots shredded
  • 1 yellow onion
  • 1/2 cup rutabaga diced
  • 1 1/2 lbs ground beef lean
  • 1/2 lb ground pork lean
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 1 1/2 tsp Monosodium Glutamate (MSG)
  • 1 cube beef bouillon or equivalent alternative
  • 1/2 cup hot water

Instructions
 

  • Whick flour and salt in large bowl
  • Cut in shortening
  • Form a well in the center of the mixture and stir in cold water as quickly as possible. Form into a ball and set aside.
  • Dissolve the bouillon in hot water. Combine vegetables, meats, salt, pepper, MSG, and bouillon.
  • Roll the dough into roughly 8-inch circles. Place approximately 1 1/2 cups of filling in center of each dough circle. Bring two sides together and crimp the rounded edge. Cut a slit in top of each pastry, Place on baking pan.
  • Bake at 425 F (220 C) for 45 minutes
Keyword Pastry, Savory