MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Upper Peninsula Pasties
Categories: Pastry, Potatoes, Beef, Pork, Vegetables
Yield: 12 Pies

2 c Shortening
2 c Boiling water
5 1/2 c (to 6 c) A-P flour
2 ts Salt

MMMMM--------------------------FILLING-------------------------------
6 md Red potatoes; peeled
2 sm Rutabagas; peeled
1 lb Ground beef
1/2 lb Ground pork
2 md Onions; in 1/4" pieces
3 ts Salt
2 ts Pepper
2 ts Garlic powder
1/4 c Butter
Half & half cream; opt
+=AND/OR=+
1 lg Egg; lightly beaten; opt

In a large bowl, stir shortening & water until shortening
is melted. Gradually stir in flour and salt until a very
soft dough is formed; cover and refrigerate for 1 1/2
hours.

Cut potatoes and rutabagas into 1/8" or 1/4" cubes; do
not make cubes too large or they will not cook properly.
Gently combine ground beef and pork; crumble meat. In a
large bowl, combine potatoes, rutabagas, onions, meat
mixture and seasonings.

Divide dough into 12 equal portions. On a floured
surface, roll out 1 portion at a time into an 8"
circle. Mound 1-1/2 to 2 cups filling on half of each
circle; dot with 1 teaspoon butter. Moisten edge with
water; carefully fold dough over filling and press edge
with a fork to seal.

Place on ungreased baking sheets. Cut several slits in
top of pasties. If desired, brush with cream or beaten
egg. Bake @ 350ºF/175ºC until golden brown, about 1
hour. Cool pasties on wire racks. Serve hot or cold.
Store in the refrigerator.

Carole Lynn Derifield, Valdez, Alaska

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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... Lard adds a meaty boost to dishes that don't have any actual meat
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