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MICHIGAN

MICHIGAN PASTIES (MEAT HAND PIES) 

serves 8

INGREDIENTS:

  • 4-1/2 cups all-purpose flour
  • 1 cup shortening
  • 1 ¼ cups ice water
  • 1 tsp salt
  • 5 ½ cups thinly sliced potatoes
  • 1 carrots, shredded
  • 1 onion
  • ½ cup diced rutabaga
  • 1 ½ pound lean ground beef
  • ½ pound ground pork
  • 1 TBSP salt
  • 1 tsp ground black pepper
  • 1 cube beef bouillon
  • ½ cup hot water

DIRECTIONS:

  1. Whisk together flour and salt in a large bowl. Cut in shortening.
  2. Make a well in the center of the mixture, and quickly stir in ice cold water.
  3. Form dough into a ball. Set aside.
  4. Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, and bouillon.
  5. Roll out pastry dough into 6”x8” rectangles. Place about 1 ½ cups filling in the center of each rectangle.  Bring 6” sides together and seal.  Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
  6. Bake at 450 degrees F (220 degrees C) for 45 minutes.
  7. Cook’s Note: Pasties can be baked and then frozen. To reheat, place in a 300 degree F (150 Degree C) oven until warmed through—about 20 minutes.
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