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Cornish Finnish Michigan Pasties
Cornish Finnish Michigan Pasties
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Satisfying meat and vegetable filled pastry pies, perfect for any meal. Makes 8 delicious pasties.
Ingredients:
  • 4.5 cups all-purpose flour
  • 1 cup shortening
  • 1.25 cups ice water
  • 5.5 cups thinly sliced potatoes
  • 2 carrots, shredded
  • 1 onions
  • 0.5 cup diced rutabaga
  • 0.5 pound lean ground pork
  • 1 tablespoon salt
  • 1.5 teaspoons monosodium glutamate (MSG)
  • 1 cube beef bouillon
  • 0.5 cup hot water
Instructions:
  • In a large bowl, whisk flour and salt together. Cut in shortening. Create a well in the center and swiftly mix in ice cold water. Shape dough into a ball and set it aside.
  • Dissolve the bouillon cube in hot water, then mix it with raw vegetables, raw meats, salt, pepper, and monosodium glutamate.
  • Roll the pastry dough into 6 x 8 inch rectangles. Fill each rectangle with about 1 1/2 cups of filling in the center. Fold the 6 inch sides together and seal the edges. Cut a slit on the top of each pastry. Place them on non-black baking pans.
  • Roast in a preheated 425°F (220°C) oven for 45 minutes.

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