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  Water; boiling
  5 1/2 c  A-P flour; up to 6 c
      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 (optional)
           +=AND/OR=+ 
      1 lg Egg; lightly beaten (optional)


  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 ts 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 @
  350°F/175°C until golden brown, about 1 hour. Cool pasties on wire
  racks. Serve hot or cold. Store in the refrigerator.

  Recipe by Carole Lynn Derifield, Valdez, Alaska 

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

  Uncle Dirty Dave's Archives

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