Michigan pasties

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 \N Medium carrots;finely minced
2 \N Potatoes; cut 1/4 inch cubes
½ cup Hot water
½ cup Margarine; melted
2¾ cup Solid vegetable shortening
2 \N Egg
1½ teaspoon Cider vinegar
¾ cup Cold water
1 \N Medium onion; finely chopped
1 teaspoon Salt
1 teaspoon Dried thyme
¼ teaspoon Black pepper; fresh ground
¼ teaspoon Hot red pepper sauce
\N \N Chili sauce; optional




* 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.

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