Cornish Finnish Michigan Pasties So Tasty

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Cornish Finnish Michigan Pasties

"I make these pasties approximately as soon as a month for my family and extended family. I weigh my substances for accuracy and taste."

Ingredients :

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

Instructions :

Prep :	Cook : 8M	Ready in :

Whisk together flour and salt in a big bowl. Cut shortening. Make a nicely within the middle of the aggregate, and quick stir in ice bloodless water. Form dough into a ball. Set apart.
Dissolve the bouillon dice inside the warm water. Combine raw veggies, raw meats, salt, pepper, monosodium glutamate, and bouillon.
Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 half cups of filling in the center of every rectangle. Bring 6 inch facets collectively, and seal. Cut a slit in the top of every pasty. Place on dull, no longer black, baking pans.
Bake at 425 tiers F (220 stages C) for forty five minutes.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, prepare dinner it lightly, and make easy-up easier.

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