Michigan Pasties

Michigan Pasties Ingredients

NEVERFAIL PIE CRUST	1/3 c Ground suet
6 c All-purpose flour	2 Medium carrots;finely minced
1 1/2 ts Baking powder	2 Potatoes; cut 1/4 inch cubes
1 1/2 ts Salt	1 Medium onion; finely chopped
1 1/2 ts Sugar	1 ts Salt
2 3/4 c Solid vegetable shortening	1 ts Dried thyme
2 Egg	1/4 ts Black pepper; fresh ground
1 1/2 ts Cider vinegar	1/4 ts Hot red pepper sauce
3/4 c Cold water	ADD LATER
FILLING	1/2 c Hot water
1 lb Boneless beef sirloin *	1/2 c Margarine; melted
1 lb Boneless pork butt **	Chili sauce; optional

Instructions for Michigan Pasties

* 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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