Cornish Finnish Michigan Pasties

I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor.

Preparation Details

Prep Time: Not available

Cook Time: Not available

Total Time: Not available

Servings: 8

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

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, monosodium glutamate, 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 (220 degrees C) for 45 minutes.