Upper Peninsula Pasties

Name: Upper Peninsula Pasties
Ingredients: 2 cups shortening; 2 cups boiling water; 5-1/2 to 6 cups all-purpose flour; 2 teaspoons salt; 6 medium red potatoes (about 3 pounds), peeled; 2 small rutabagas (about 1-1/2 pounds), peeled; 1 pound ground beef; 1/2 pound ground pork; 2 medium onions, chopped into 1/4-inch pieces; 3 teaspoons salt; 2 teaspoons pepper; 2 teaspoons garlic powder; 1/4 cup butter; Half-and-half cream or a lightly beaten large egg, optional

14 ingredients

5 steps

Ingredients

2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
6 medium red potatoes (about 3 pounds), peeled
2 small rutabagas (about 1-1/2 pounds), peeled
1 pound ground beef
1/2 pound ground pork
2 medium onions, chopped into 1/4-inch pieces
3 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream or a lightly beaten large egg, optional

Directions

1

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

Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground pork and beef; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings.
3

Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal.
4

Place on ungreased
5

. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.