Cornish Finnish Michigan Pasties recipe

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Ingredients

4 ½ cups all-purpose flour
1 cup shortening
1 ¼ cups ice water
1 teaspoon salt
5 ½ cups thinly sliced potatoes
2 carrots, shredded
1 onions
½ cup diced rutabaga
1 ½ pounds lean ground beef
½ pound lean ground pork
1 tablespoon salt
1 teaspoon ground black pepper
1 ½ teaspoons monosodium glutamate (MSG)
1 cube beef bouillon
½ cup hot water

Nutrition Info

882.2 calories
carbohydrate: 75.9 g
cholesterol: 84.3 mg
fat: 50.1 g
fiber: 5.2 g
protein: 29.8 g
saturatedFat: 15.9 g
servingSize: -
sodium: 1459.1 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.

  3. 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.

  4. Bake at 425 degrees F (220 degrees C) for 45 minutes.

Recipe Yield

8 - 10 pasties

Recipe Note

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

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