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.