Cornish Finnish Michigan Pasties Best Family Recipes

Friday, October 27, 2017

Cornish Finnish Michigan Pasties

"I make those pasties approximately once a month for my circle of relatives and prolonged circle of relatives. I weigh my substances for accuracy and flavor."

Ingredients :

four half cups all-reason flour
1 cup shortening
1 1/4 cups ice water
1 teaspoon salt
5 half cups thinly sliced potatoes
2 carrots, shredded
1 onions
half of cup diced rutabaga
1 half of pounds lean ground pork
half pound lean floor beef
1 tablespoon salt
1 teaspoon floor black pepper
1 1/2 teaspoons monosodium glutamate (MSG)
1 cube pork bouillon
1/2 cup warm water

Instructions :

Prep :	Cook : 8M	Ready in :

Whisk together flour and salt in a big bowl. Cut shortening. Make a nicely in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set apart.
Dissolve the bouillon cube within the hot water. Combine raw veggies, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 half cups of filling within the center of every rectangle. Bring 6 inch facets collectively, and seal. Cut a slit inside the top of every pasty. Place on stupid, now not black, baking pans.
Bake at 425 degrees F (220 levels C) for forty five mins.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, cook it calmly, and make easy-up less complicated.

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