Cornish (or Finnish) Michigan Pasties
(a meat pie like an Argentian Empanada)
Recipe makes 10 pasties
4 1/2 cups all-purpose flour
1 cup shortening - (Chill in Freezer 5 min.)
1 1/4 cups ice water
1 teaspoon salt
Filling:
5 1/2 cups thinly sliced (or cubed) potatoes
2 carrots, shredded
1 onion, diced
1/2 cup diced rutabaga {or turnips}
1 1/2 pounds lean ground beef
1/2 pound lean ground pork
1 Tablespoon salt
1 teaspoon ground black pepper
1 Tablespoon Worchestershire sauce
1 cube beef bouillon
1/2 cup hot water
Butter (optional)
Egg white wash
Directions -
1. Whisk together flour and salt in a large bowl.
Cut in shortening. Make a well in the center of the mixture,
and quickly stir in ice cold water. Form dough into a ball. Set aside.
2. Dissolve the bouillon cube in the hot water.
3. Combine uncooked vegetables, uncooked meats, salt, pepper, Worchestershire
sauce, and bouillon.
4. Divide pastry into 10 balls. On a floured surface, roll out dough into 1/4 inch thick circles.
5. Place about 1 cup of filling on 1/2 of each circle.
Add a pat of butter, if desired.
6. Fold over to make half circle and seal by pressing with a fork.
(Rub bit of water on inside edges for better seal)
Cut a slit in the top of each pasty.
7. Brush top with egg white.
8. Place pasties on dull, not black, baking pans.
9. Bake at 425 degrees F (220 degrees C) for 45 minutes.
NOTE - We have successfully cut the crust (described in step 1) in half - worked OK.
And used the crust for fruit (Apple, in our case) turnover pies, and regular round pies.
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To freeze the pasties, let cool after cooking and wrap in foil.
To reheat, place the frozen pasty in the oven at 350 degrees for about an hour
(or you can microwave it if you let it thaw first.)
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