Cornish Finnish Michigan Pasties

"I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor."
Cornish Finnish Michigan Pasties Cornish Finnish Michigan Pasties
Cornish Finnish Michigan Pasties Cornish Finnish Michigan Pasties
Cornish Finnish Michigan Pasties Cornish Finnish Michigan Pasties
Cornish Finnish Michigan Pasties Cornish Finnish Michigan Pasties
Cornish Finnish Michigan Pasties Cornish Finnish Michigan Pasties
Cornish Finnish Michigan Pasties Cornish Finnish Michigan Pasties
Cornish Finnish Michigan Pasties Cornish Finnish Michigan Pasties
Cornish Finnish Michigan Pasties Cornish Finnish Michigan Pasties
Cornish Finnish Michigan Pasties Cornish Finnish Michigan Pasties
Cornish Finnish Michigan Pasties Cornish Finnish Michigan Pasties
Cornish Finnish Michigan Pasties Cornish Finnish Michigan Pasties
Cornish Finnish Michigan Pasties Cornish Finnish Michigan Pasties
Cornish Finnish Michigan Pasties Cornish Finnish Michigan Pasties
Cornish Finnish Michigan Pasties Cornish Finnish Michigan Pasties
Cornish Finnish Michigan Pasties Cornish Finnish Michigan Pasties
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  • Serves
    8
  • Nutritions

Method for Cornish Finnish Michigan Pasties

  • 1
    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.
  • 2
    Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
  • 3
    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.
  • 4
    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
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A source: Allrecipes.com

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