THE PASTY FROM THE UPPER PENINSULA
If you have traveled along the shores of Lake Superior or Michigan in the Upper Peninsula of Michigan, you can't travel far without having a native Finnish staple in the U.P., The Pasty. From the days of iron ore and copper mining to logging, these wonderfully, filling yet easy to eat delicacy is the perfect 'on the go' in the...
Provided by Michelle McCarthy
Categories Other Main Dishes
Time 1h35m
Number Of Ingredients 14
Steps:
- 1. With a wire whisk, mix together flour and salt in a large bowl.
- 2. Cut in shortening.
- 3. Make a well in the center of the mixture and quickly stir in the ice cold water.
- 4. Form dough into a ball; Set aside
- 5. Dissolve the bouillon cube or beef base in the hot water.
- 6. Combine potatoes, carrots, onion, rutabaga, ground beef,pork, salt, pepper,and bouillon.
- 7. Roll out pastry dough into 6 x 8 inch rectangles.
- 8. Place about 1 1/2 cups of filling in the center of each rectangle.
- 9. Bring 6 inch sides together, and seal.
- 10. Cut a slit in the top of each pasty to vent. Place on dull, not black, cookie sheet.
- 11. Bake in 425 degree oven for 45 minutes.
- 12. Serve with Ketchup! Yumm!
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