Cornish Finnish Michigan Pasties

Cornish Finnish Michigan Pasties

4 1/2 cups all-purpose flour
1 cup shortening
1 1/4 cups ice water
1 teaspoon salt
5 1/2 cups thinly sliced potatoes
2 carrots, shredded
1 onions
1/2 cup diced rutabaga
1 1/2 pounds lean ground beef
1/2 pound lean ground pork
1 tablespoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons monosodium glutamate (MSG)
1 cube beef bouillon
1/2 cup hot water

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.

Find this recipe at:

http://inet-recipes.blogspot.com/