Cornish Finnish Michigan Pasties
Description
Hearty and savory, these generously filled pastry pies are stuffed with ground beef and pork, rutabagas, potatoes, carrots and onions. These delicious pastry-filled packets are then baked and served warm or at room temperature. This recipe yields 8 pasties.
Instructions
- 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, 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 degrees F (220 degrees C) for 45 minutes.
Ingredients
- 4 ½ cups all-purpose flour
- 1 cup shortening
- 1 ¼ cups ice water
- 1 teaspoon salt
- 5 ½ cups thinly sliced potatoes
- 2 carrots, shredded
- 1 onions
- ½ cup diced rutabaga
- 1 ½ pounds lean ground beef
- ½ pound lean ground pork
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 ½ teaspoons monosodium glutamate (MSG)
- 1 cube beef bouillon
- ½ cup hot water