Cornish Finnish Michigan Pasties

SUBMITTED BY: Ruth Uitto PHOTO BY: LOIJAJ

"I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor."

SERVINGS & SCALING

Original recipe yield: 8 - 10 pasties

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About scaling and conversions

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

READ REVIEWS (50)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Dec. 22, 2003 by BASIAKAL

Great Pasties! The crust was easy to make, although I added salt to make it a bit more savory. I followed the recipe exactly and it made 12 generously sized pies. I baked half and froze half on a cookie sheet, transferring them to a freezer bag after they were frozen. I baked the frozen ones in a 425 degree oven for about 50 minutes, and they came out perfect. This is definitely a keeper!

11 users found this review helpful

Reviewed on Sep. 8, 2004 by KRISTIANNE1

I live in the U.P. and was looking for an approximate amount of vegetables. This recipe was the perfect balance! As far as everyone else saying they were dry, my grandmother used to put a pat of butter inside of it before closing it up, and it wasn't dry at all. Hope that helps.

10 users found this review helpful

Reviewed on Jan. 23, 2005 by CHICAGOJD

These are great! Another one born and raised in Michigan, and these taste like the real thing, including one I had while in England. The rutabaga is a must for the flavor, and I had no trouble with dryness. I spiced the filling up a bit and added a little worchestershire sauce, and I brushed the outsides with eggwash before baking. I'll be making more and freezing them soon!

7 users found this review helpful

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