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Upper Peninsula Pasties

Country.Chef's picture
Ingredients
  Shortening 2 Cup (32 tbs)
  Boiling water 2 Cup (32 tbs)
  All purpose flour 6 Cup (96 tbs)
  Salt 2 Teaspoon
For filling
  Red potatoes 12 Large, peeled
  Rutabagas 4 Medium, peeled
  Onions 2 Medium, chopped
  Ground beef 2 Pound
  Ground pork 1 Pound
  Salt 1 Tablespoon
  Pepper 2 Teaspoon
  Garlic powder 2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
Directions

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.
Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings.
Divide dough into 12 equal portions.
On a floured surface, roll out one portion at a time into a 10-in.circle.
Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter.
Moisten edges with water; fold dough over filling and press edges with a fork to seal.
Place on ungreased baking sheets.
Cut several slits in top of pasties.
Brush with cream if desired.
Bake at 350° for 1 hour or until golden brown.
Cool on wire racks.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Servings: 
92

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