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CORNISH FINNISH MICHIGAN PASTIES


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

4 1/2 cups all-purpose flour
1 cup shortening
1 1/4 cups ice water
1 teaspoon salt
5 1/2 cups thinly sliced potatoes
2 carrots, shredded
1 onions
1/2 cup diced rutabaga
1 1/2 pounds lean ground beef
1/2 pound lean ground pork
1 tablespoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons monosodium glutamate (MSG)
1 cube beef bouillon
1/2 cup hot water


Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.


Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.


Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.


Bake at 425 degrees F (220 degrees C) for 45 minutes


Pairs Well With


Notes

What is not to love with pasties? I think the turnip/rutabaga is what makes the great taste.

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