These hand meat pies are an entire meal, which is why Michigan miners loved them.
Cornish Finnish Pasties
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening
- 1 1/4 cups ice water
- 1 white onion
- 1/2 cup diced rutabaga
- 5 1/2 cups potatoes (thinly sliced)
- 2 carrots (shredded)
- 1 1/2 pounds ground beef
- 1/2 pound ground pork
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 cube beef bullion
- 1/2 cup hot water
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Mix flour and a teaspoon of salt in a large bowl. Cut shortening into mixture with pastry cutter. Stir in ice cold water, mix and form dough into a ball. Set aside.
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Add bouillon cube to hot water and dissolve. Combine uncooked vegetables, uncooked meats, salt, pepper, and bouillon.
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Roll dough into 6×8-inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6-inch sides together and seal with a fork. Cut a slit in the top of each pasty.
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Place pasties on rimmed baking sheets lined with parchment paper. Bake at 425 degrees F for 45 minutes.
Adapted from AllRecipes.com
Recipe by Ruth Uitto
These can also be frozen before cooking for later use. We added some salsa for a little more flavor.