Cornish Finnish Michigan Pasties

Ingredients

• Servings: 8
• 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 lamb
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons monosodium glutamate (msg)
• 1 cube beef bouillon
• 1/2 cup hot water

Recipe

• 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.