Cornish Finnish Michigan Pasties



 Bake at 425 degrees F (220 degrees C) for 45 minutes.

Ingredients
  •  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
Directions
  • 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.

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