Pasties!

Unless you grew up in northern Michigan (fondly known as the UP), it's likely that you've never heard of a pasty before. History says that Cornish immigrants brought pasties to the UP, where they became a staple for miners, who could pocket a filling pie in the morning and pull it out hours later, still warm, for lunch. Pasties seem to be a well-kept secret, but I'm here to spoil that. Having heard friends describe the yumminess of pasties, I decided to make them, and I'm so glad I did! Easy, nutritious, filling, and delicious, these make great meals in themselves, whether fresh from the oven, frozen and reheated, or packed as a lunch (Pasties: the original Hot Pocket!). Serve them with brown gravy, ketchup, or even just plain. 

CRUST

• 1 cup shortening
• 1 cup boiling water
• 3 cups all-purpose flour
• 1 teaspoon salt

In a large bowl, stir together shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough forms; cover and refrigerate for 1 1/2 hours. 

FILLING

• 4-6 potatoes, peeled and cubed
• 2 cups root vegetables (rutabagas, turnips, carrots and/or parsnips), peeled and cubed
• 1 medium onion, chopped
• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 tablespoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 2 tablespoons butter

Combine all ingredients except butter in a large bowl. [I steamed the root veggies until they were about half cooked before I mixed everything together. I was afraid they wouldn't cook through otherwise]. 

Divide dough into six equal portions. On a floured surface, roll out one portion into a 10-inch circle. Mound 1-2 cups of filling on one side of the dough; dot with butter and fold the dough over, sealing with a fork. Place on an ungreased baking sheet and cut several slits in the top. Repeat with remaining dough and filling. 

Bake pasties at 350°F for 1 hour or until golden brown. Serve immediately, or cool on wire racks. Store in the refrigerator or freeze for later. Makes 6 pasties.