Upper Peninsula Pasties

Name: Upper Peninsula Pasties
Prep time: 35 min
Cook time: 60 min
Total time: 1 h 35 min
Yield: 12 servings.
Cuisine: Europe, British
Ingredients: 2 cups shortening; 2 cups boiling water; 5-1/2 to 6 cups all-purpose flour; 2 teaspoons salt; FILLING:; 6 medium red potatoes (about 3 pounds), peeled; 2 small rutabagas (about 1-1/2 pounds), peeled; 1 pound ground beef; 1/2 pound ground pork; 2 medium onions, chopped into 1/4-inch pieces; 3 teaspoons salt; 2 teaspoons pepper; 2 teaspoons garlic powder; 1/4 cup butter; Optional: Half-and-half cream or a lightly beaten large egg

TOTAL TIME: Prep: 35 min. + chilling Bake: 1 hour YIELD: 12 servings.

I grew up in Michigan's Upper Peninsula, where pasties—traditional meat pies often eaten by hand—are extremely popular. There's a debate on whether they should be served with gravy or ketchup, but no matter what you dunk them in, they're super comforting. —Carole Lynn Derifield, Valdez, Alaska

Ingredients

2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
6 medium red potatoes (about 3 pounds), peeled
2 small rutabagas (about 1-1/2 pounds), peeled
1 pound ground beef
1/2 pound ground pork
2 medium onions, chopped into 1/4-inch pieces
3 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Optional: Half-and-half cream or a lightly beaten large egg

Directions

1. 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.
2. Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; crumble meat. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings.
3. Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edge with water; carefully fold dough over filling and press edge with a fork to seal.
4. Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool pasties on wire racks. Serve hot or cold. Store in the refrigerator.

Nutrition Facts

1 pasty: 757 calories, 44g fat (13g saturated fat), 46mg cholesterol, 1060mg sodium, 69g carbohydrate (5g sugars, 5g fiber), 19g protein.