astray recipes: Michigan pasties

Categories: Meat
Yield: 6 servings

Measure	Ingredient
6 cups	All-purpose flour
1½ teaspoon	Baking powder
1½ teaspoon	Salt
1½ teaspoon	Sugar
1 pounds	Boneless beef sirloin *
1 pounds	Boneless pork butt **
⅓ cup	Ground suet
2	Medium carrots;finely minced
2	Potatoes; cut 1/4 inch cubes
½ cup	Hot water
½ cup	Margarine; melted
2¾ cup	Solid vegetable shortening
2	Egg
1½ teaspoon	Cider vinegar
¾ cup	Cold water
1	Medium onion; finely chopped
1 teaspoon	Salt
1 teaspoon	Dried thyme
¼ teaspoon	Black pepper; fresh ground
¼ teaspoon	Hot red pepper sauce
	Chili sauce; optional

NEVER-FAIL PIE CRUST

FILLING

ADD LATER

* The Beef should be cut into ½ inch cubes. ** The pork should be coursely ground. NEVER-FAIL PIE CRUST In a large mixer bowl, combine the flour, baking powder, salt and sugar. Add the shortening and beat until the mixture is crumbly, about 2 minutes. In a small bowl, beat the egg well and add the vinegar and water. Pour over the flour-shortening mixture and beat until well combined, about one minute. Form the dough into 6 balls, wrap in waxed paper and refrigerate overnight. FILLING Preheat the oven to 350 F. In a large bowl, combine the meats, vegetables and seasonings. With a knife, divide the mixture into six wedges, like a pie.

michigan pasties