Subj : National Pasty Week - 3
To   : All
From : Dave Drum
Date : Tue Feb 27 2024 17:30:03

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Upper Peninsula Pasties
 Categories: Pastry, Potatoes, Beef, Pork, Vegetables
      Yield: 12 pies

      2 c  Shortening
      2 c  Boiling water
  5 1/2 c  (to 6 c) A-P flour
      2 ts Salt

MMMMM-------------------------FILLING--------------------------------
      6 md Red potatoes; peeled
      2 sm Rutabagas; peeled
      1 lb Ground beef
    1/2 lb Ground pork
      2 md Onions; in 1/4" pieces
      3 ts Salt
      2 ts Pepper
      2 ts Garlic powder
    1/4 c  Butter
           Half & half cream; opt
           +=AND/OR=+ 
      1 lg Egg; lightly beaten; opt


  In a large bowl, stir shortening & 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.

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

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

  Place on ungreased baking sheets. Cut several slits in
  top of pasties. If desired, brush with cream or beaten
  egg. Bake @ 350ºF/175ºC until golden brown, about 1
  hour. Cool pasties on wire racks. Serve hot or cold.
  Store in the refrigerator.

  Carole Lynn Derifield, Valdez, Alaska 

  Makes: 12 servings

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

MMMMM

.... Your brain is just meat with electricity inside.
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