Cornish Finnish Michigan Pasties

Hearty and savory, these generously filled pastry pies are stuffed with ground beef and pork, rutabagas, potatoes, carrots and onions. These delicious pastry-filled packets are then baked and served warm or at room temperature. This recipe yields 8 pasties.

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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.

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

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.

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

Cornish Finnish Michigan Pasties

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