Cornish Finnish Michigan Pasties
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
4.5 cups
All-Purpose Flour1 cup
Shortening1 tbsp
Salt5.5 cups
Potatoes (thinly sliced)1
Onion1 cup
Rutabaga (diced)680 g
Lean Ground Beef450 g
Ground Pork (lean)1 tsp
Ground Black Pepper1.5 tsps
Monosodium Glutamate (msg)1 cup
Water (hot)Directions:
1
Bake at 425 degrees F (220 degrees C) for 45 minutes
2
Whisk together flour and salt in a large bowl
3
Cut shortening
4
Make a well in the center of the mixture, and quickly stir in ice cold water
5
Form dough into a ball
6
Set aside
7
Dissolve the bouillon cube in the hot water
8
Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon
9
Roll out pastry dough into 6 x 8 inch rectangles
10
Place about 1 1/2 cups of filling in the center of each rectangle
11
Bring 6 inch sides together, and seal
12
Cut a slit in the top of each pasty
13
Place on dull, not black, baking pans