Michigan Pasties

Name: Michigan Pasties
Ingredients: 6 cups all purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons salt; 1 1/2 teaspoons sugar; 2 3/4 cups vegetable shortening Solid; 2 egg; 1 1/2 teaspoons cider vinegar; 3/4 cup cold water; 1 pound beef sirloin Boneless; 1 pound pork butt Boneless; suet cup Ground; 2 carrots mediums, finely minced; 2 potatoes cut 1/4 inch cubes; 1 onion medium, finely chopped; 1 teaspoon salt; 1 teaspoon dried thyme; 1/4 teaspoon black pepper fresh ground; 1/4 teaspoon pepper sauce Hot red; 1/2 cup hot water; 1/2 cup margarine melted; chili sauce optional

21 ingredients

8 steps

Ingredients

6 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
2 3/4 cups vegetable shortening Solid
2 egg
1 1/2 teaspoons cider vinegar
3/4 cup cold water
1 pound beef sirloin Boneless
1 pound pork butt Boneless
suet cup Ground
2 carrots mediums, finely minced
2 potatoes cut 1/4 inch cubes
1 onion medium, finely chopped
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon black pepper fresh ground
1/4 teaspoon pepper sauce Hot red
1/2 cup hot water
1/2 cup margarine melted
chili sauce optional

Directions

1

* The Beef should be cut into 1/2 inch cubes.
2

** The pork should be coursely ground.
3

NEVER-FAIL PIE CRUST In a large mixer bowl, combine the flour, baking powder, salt and sugar.
4

Add the shortening and beat until the mixture is crumbly, about 2 minutes.
5

In a small bowl, beat the egg well and add the vinegar and water.
6

Pour over the flour-shortening mixture and beat until well combined, about one minute.
7

Form the dough into 6 balls, wrap in waxed paper and refrigerate overnight.
8

FILLING Preheat the oven to 350 F. In a large bowl, combine the meats, vegetables and