Upper Peninsula Pasties
|Shortening||2 Cup (32 tbs)|
|Boiling water||2 Cup (32 tbs)|
|All purpose flour||6 Cup (96 tbs)|
|Red potatoes||12 Large, peeled|
|Rutabagas||4 Medium, peeled|
|Onions||2 Medium, chopped|
|Ground beef||2 Pound|
|Ground pork||1 Pound|
|Garlic powder||2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
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.