Michigan pasties

6 servings

Ingredients

QuantityIngredient
6cupsAll-purpose flour
teaspoonBaking powder
teaspoonSalt
teaspoonSugar
1poundsBoneless beef sirloin *
1poundsBoneless pork butt **
cupGround suet
2Medium carrots;finely minced
2Potatoes; cut 1/4 inch cubes
½cupHot water
½cupMargarine; melted
cupSolid vegetable shortening
2Egg
teaspoonCider vinegar
¾cupCold water
1Medium onion; finely chopped
1teaspoonSalt
1teaspoonDried thyme
¼teaspoonBlack pepper; fresh ground
¼teaspoonHot red pepper sauce
Chili sauce; optional

Directions

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.