MICHIGAN PASTIES

By Maudie30

Hand held meat pies made for miners decades ago. Tried and true recipe found in TASTE OF HOME. Can be eaten as is or served with your favorite gravy.
Note: this makes a lot of filling

Ingredients

• Pastry
• 2 C shortening
• 2 C boiling water
• 5 1/2 to 6 C all purpose flour
• 2 tsp salt
• Filling
• 6 lbs red potatoes, peeled and cut in 1/2" cubes
• 3 lbs rutabagas, peeled and cut in 1/2" cubes
• 2 medium onions chopped
• 2 lbs ground beef
• 1 lb ground pork
• 1 Tbls salt
• 2 tsp pepper
• 2 tsp garlic powder
• 1/2 butter
• Half and half Cream (OPTIONAL)

Preparation

Step 1

1. In a large bowl stir boiling water and shortening until melted. Gradually stir in flour and salt until a soft dough is formed; cover and refrigerate for 1 1/2 hours.

2. Combine all filling ingredients (except butter and half and half), mix well.

3. Divide dough into 12 equal portions. On a floured surface, roll out 1 section of dough into a 10" circle. Mound about 2 cups of filling on half of each circle, dot with one teaspoon of butter. Moisten edges with water; fold dough over the filling and press edges together to seal.

4. Place on ungreased baking sheet, cut 3 slits in each pasty, brush with half and half if desired. Bake at 350 degrees for one hour or until golden brown. Cool on wire racks. Serve hot or cold.

Yield 12 servings