Title: Michigan Pasties
Categories: Meat
Yield: 6 Servings
| NEVER-FAIL PIE CRUST |
| 6 | c | All-purpose flour |
| 1 1/2 | ts | Baking powder |
| 1 1/2 | ts | Salt |
| 1 1/2 | ts | Sugar |
| 2 3/4 | c | Solid vegetable shortening |
| 2 | | Egg |
| 1 1/2 | ts | Cider vinegar |
| 3/4 | c | Cold water |
| FILLING |
| 1 | lb | Boneless beef sirloin * |
| 1 | lb | Boneless pork butt ** |
| 1/3 | c | Ground suet |
| 2 | | Medium carrots;finely minced |
| 2 | | Potatoes; cut 1/4 inch cubes |
| 1 | | Medium onion; finely chopped |
| 1 | ts | Salt |
| 1 | ts | Dried thyme |
| 1/4 | ts | Black pepper; fresh ground |
| 1/4 | ts | Hot red pepper sauce |
| ADD LATER |
| 1/2 | c | Hot water |
| 1/2 | c | Margarine; melted |
| | | 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 the
mixture is crumbly, about 2 minutes. In a small bowl, beat the egg well and
add 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 in
waxed 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.