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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Lard adds a meaty boost to dishes that don't have any actual meat   
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