Light Michigan Pasties
Total Time: 1 hr 30 mins
Preparation Time: 45 mins
Cook Time: 45 mins
Ingredients
- Servings: 12
- 1/2 cup hot water
- 2 tablespoons beef bouillon
- 2 cups potatoes (cooked and diced)
- 2 cups rutabagas (cooked and diced)
- 1 small onion (finely diced)
- 1 lb lean ground beef (93% lean)
- 1 teaspoon black pepper
- 1 1/2 teaspoons salt
Recipe
- 1 directions.
- 2 dissolve beef bouillon in 1/2 cup hot water.
- 3 in a skillet brown the ground beef and onion.
- 4 in a large mixing bowl place the potatoes, onions, rutabaga, pepper, and salt; gently stir until well mixed. then add the beef and bouillon and sir gently.
- 5 working with one dough at a time (i use 2 ounce portions), place about 1/12 of the filling in the center of each thinly rolled dough circle; bring short sides together overlap over the center. then fold and crimp the ends to seal. place of greased or sprayed cookie sheet and repeat with the remaining dough.
- 6 make 3 or 4 small slits in the top of the pasty to allow steam to escape during cooking.
- 7 bake 40 to 50 minutes at 350 degrees or until golden brown; remove from oven.
- 8 can be served warm, but real michiganders eat their pasties cold with tomato ketchup (actually, i like them warm with gravy). they make a great sack lunch and freeze well.
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