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Michigan Pasties
* Exported from MasterCook *
Michigan Pasties
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MM -- ¥
1 MM --------------------NEVER-FAIL PIE
CRUST-------------------------
6 C All-purpose flour
1 1/2 Ts Baking powder
1 1/2 Ts Salt
1 1/2 Ts Sugar
2 3/4 C Solid vegetable shortening
2 Egg
1 1/2 Ts Cider vinegar
3/4 C Cold water
MM -- ¥
1 MM M--------------------------FILLING---- -- €
---------------------------
1 Lb Boneless beef sirloin *
1 Lb Boneless pork butt **
1/3 C Ground suet
2 Medium carrots -- finely minced
2 Potatoes -- cut 1/4 inch cubes
1 Medium onion -- finely chopped
1 T Salt
1 T Dried thyme
1/4 T Black pepper -- fresh ground
1/4 T Hot red pepper sauce
MM -- ¥
1 MM M-------------------------ADD -- €
LATER------------------------------
1/2 C Hot water
1/2 C Margarine -- melted
Chili sauce -- optional
* 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.
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