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Upper Peninsula Pasties

Meet the Cook: I grew up in Michigan's Upper Peninsula, where many people are of English ancestry and pasties - traditional meat pies often eaten by hand - are popular. Home is now a bush community. My husband and I have four children. -Carole Lynn Derifield, Valdez, Alaska

12 ServingsPrep: 35 min. + chilling Bake: 1 hour

Ingredients

2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
12 large red potatoes (about 6 pounds), peeled
4 medium rutabagas (about 3 pounds), peeled
2 medium onions, chopped
2 pounds ground beef
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1 pound ground pork
1 tablespoon salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream, optional

Directions

In a large bowl, stir shortening and water until shortening is
melted. Gradually stir in flour and salt until a very soft dough is
formed; cover and refrigerate for 1-1/2 hours.
Quarter and thinly slice potatoes and rutabagas; place in a large
bowl with onions, beef, pork and seasonings.
Divide dough into 12 equal portions. On a floured surface, roll out

2 of 2

Upper Peninsula Pasties (continued)

Directions (continued)

one portion at a time into a 10-in. circle. Mound about 2 cups
filling on half of each circle; dot with 1 teaspoon butter. Moisten
edges with water; fold dough over filling and press edges with a
fork to seal.
Place on ungreased baking sheets. Cut several slits in top of
pasties. Brush with cream if desired. Bake at 350° for 1 hour or
until golden brown. Cool on wire racks. Serve hot or cold. Store in
the refrigerator. Yield: 12 servings.

Nutrition Facts: 1 serving (1 each) equals 950 calories, 49 g fat (16 g saturated fat), 72 mg cholesterol, 1,130 mg sodium, 92 g carbohydrate, 9 g fiber, 32 g protein.