Michigan Pasties Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
NEVER-FAIL PIE CRUST
6 cup: All-purpose flour,
1 1/2 tsp: Baking powder,
1 1/2 tsp: Salt,
1 1/2 tsp: Sugar,
2 3/4 cup: Solid vegetable shortening,
2: Egg,
1 1/2 tsp: Cider vinegar,
3/4 cup: Cold water,
FILLING
1 lbs: Boneless beef sirloin *,
1 lbs: Boneless pork butt **,
1/3 cup: Ground suet,
2 Medium: carrots, finely minced
2: Potatoes, cut 1/4 inch cubes
1 Medium: onion, finely chopped
1 tsp: Salt,
1 tsp: Dried thyme,
1/4 tsp: Black pepper, fresh ground
1/4 tsp: Hot red pepper sauce,
ADD LATER
1/2 cup: Hot water,
1/2 cup: Margarine, melted
Chili sauce, optional
Directions:
* The Beef should be cut into 1/2 inch cubes. ** The pork should be
coursely ground. NEVER-FAIL PIE CRUST In a large mixer bowl, combine
the flour, baking powder, salt and sugar. Add the shortening and beat
until the mixture is crumbly, about 2 minutes. In a small bowl, beat
the egg well and add the vinegar and water. Pour over the
flour-shortening mixture and beat until well combined, about one
minute. Form the dough into 6 balls, wrap in waxed paper and
refrigerate overnight. FILLING Preheat the oven to 350 F. In a large
bowl, combine the meats, vegetables and seasonings. With a knife,
divide the mixture into six wedges, like a pie.
Source from luhu.jp
coursely ground. NEVER-FAIL PIE CRUST In a large mixer bowl, combine
the flour, baking powder, salt and sugar. Add the shortening and beat
until the mixture is crumbly, about 2 minutes. In a small bowl, beat
the egg well and add the vinegar and water. Pour over the
flour-shortening mixture and beat until well combined, about one
minute. Form the dough into 6 balls, wrap in waxed paper and
refrigerate overnight. FILLING Preheat the oven to 350 F. In a large
bowl, combine the meats, vegetables and seasonings. With a knife,
divide the mixture into six wedges, like a pie.
Source from luhu.jp
Tags
Meats