Michigan Pasties
By: Anonymous
Published: Friday, December 11, 2009 - 3:23am

Ingredients




6 cups All-purpose flour
1 1/2 teaspoons Baking powder
1 1/2 teaspoons Salt
1 1/2 teaspoons Sugar
2 3/4 cups Solid vegetable shortening
2 Egg
1 1/2 teaspoons Cider vinegar
3/4 cup Cold water
1 pound Boneless beef sirloin *
1 pound Boneless pork butt **
 cup Ground suet
2 mediums carrots,finely minced
2 Potatoes, cut 1/4 inch cubes
1 medium onion, finely chopped
1 teaspoon Salt
1 teaspoon Dried thyme
1/4 teaspoon Black pepper, fresh ground
1/4 teaspoon Hot red pepper sauce
1/2 cup Hot water
1/2 cup Margarine, melted
Chili sauce, optional

Preparation

1 * 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 
Tools










    .  





Place your ad here Loading...


 

















Tweet
Pin It

 





 






Tags:

meat 


Yield:




6.0 servings





Added:

    Friday, December 11, 2009 - 3:23am  


Creator: 

Anonymous 










Related Cooking Videos





ROUXBE COOKING SCHOOL &
COOKING CLASSES