Michigan Pasties
meats, salads, vegetables
----NEVERFAIL PIE CRUST----
6 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon salt
1 1/2 teaspoon sugar
2 3/4 cup solid vegetable shortening
2 egg
1 1/2 teaspoon cider vinegar
3/4 cup cold water
----FILLING----
1 lb boneless beef sirloin *
1 lb boneless pork butt **
1/3 cup ground suet
2 medium carrots; finely minced
2 potatoes; cut 1/4 inch cubes
1 medium onion; finely chopped
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon black pepper; fresh ground
1/4 teaspoon hot red pepper sauce
----ADD LATER----
1/2 cup hot water
1/2 cup margarine; melted
1 chili sauce; optional
* The Beef should be cut into 1/2 inch cubes. ** The pork should be coursely ground. NEVER-FAIL PIE CRUST In a large mixer bowl, combine the flour, baking powder, salt and sugar. Add the shortening and beat until themixture is crumbly, about 2 minutes. In a small bowl, beat the egg well andadd the vinegar and water. Pour over the flour-shortening mixture and beat until well combined, about one minute. Form the dough into 6 balls, wrap inwaxed paper and refrigerate overnight. FILLING Preheat the oven to 350 F. In a large bowl, combine the meats, vegetables and seasonings. With a knife, divide the mixture into six wedges, like a pie.
Yield: 6 servings
