Recipe(tried): Cornish Finnish Michigan Pasties (using potatoes, carrots, rutabagas, ground beef and pork)

CORNISH FINNISH MICHIGAN PASTIES

FOR THE PASTRY DOUGH:
4 1/2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1 1/4 cups ice water
FOR THE PASTIES:
1 beef bouillon cube
1/2 cup hot water
5 1/2 cups thinly sliced potatoes
2 carrots, shredded
1 onions
1/2 cup diced rutabaga (turnip as substitute)
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)

TO PREPARE THE PASTRY DOUGH:
Whisk together flour and 1 teaspoon salt in a large bowl. Cut in shortening. Make a well in the center of the mixture, and quickly stir in 1 1/4 cups ice cold water. Form dough into a ball. Set aside.

TO MAKE THE PASTIES:
Dissolve the bouillon cube in the 1/2 cup hot water. Combine with the uncooked vegetables, uncooked meats, salt, pepper and monosodium glutamate.

Roll out pastry dough into 8 to 10 (6x8-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.

Bake at 425 degrees F for 45 minutes.

Makes 8-10 pasties