Recipe(tried): Michigan Pasties

A friend from Michigan made this for me a long time ago and gave me the recipe. I have eaten these on and off changing the fillings according to what I had hanging around.

MICHIGAN PASTIES

NEVER-FAIL PIE CRUST:
6 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
2 3/4 cups solid vegetable shortening
2 eggs
1 1/2 teaspoons cider vinegar
3/4 cup cold water

FOR THE FILLING:
1 lb boneless beef sirloin, cut into 1/2-inch cubes
1 lb boneless pork butt, coarsely ground
1/3 cup ground suet*
2 medium carrots; finely minced
2 potatoes, cut 1/4-inch cubes
1 medium onion, finely chopped
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot red pepper sauce
ADD LATER:
1/2 cup hot water
1/2 cup margarine, melted
Chili sauce (optional, for serving)

TO PREPARE THE NEVER-FAIL PIE CRUST:
In a large mixer bowl, combine the flour, baking powder, salt and sugar. Add the shortening and beat until the mixture is crumbly, about 2 minutes. In a small bowl, beat the egg well and add the vinegar and water. Pour over the flour-shortening mixture and beat until well combined, about one minute. Form the dough into 6 balls, wrap in waxed paper and refrigerate overnight.

WHEN READY TO BAKE:
Preheat the oven to 350 degrees F.

To prepare the filling, in a large bowl, combine the meats, vegetables and seasonings. With a knife, divide the mixture into six wedges, like a pie.

Divide dough into 6 pieces on floured surface. Roll out one piece at a time and, using a 9-inch plate or pot lid as a template, cut each into a round with a sharp knife. Place wedge of meat mixture on half of the round; fold other half of pastry over meat, creating plump half moon.

Press edges together firmly with fingertips, then seal with fork tine. Using a 3/4-inch decorative cutter (or sharp knife), cut a piece of dough from center of pasty and discard. With large spatula, transfer pasty to ungreased baking sheet; do not crowd (2 baking sheets will be needed). Repeat until all pie crust and meat mixture are used.

Pasties can be frozen at this point.**

Bake pasties one hour, placing piece of foil over top if they begin to brown too much. Combine melted margarine and water. Using funnel or pitcher pour some of the liquid into each pasty and continue baking 10 minutes more.

Remove pasties from oven and place on rack. Cover with towel and allow to stand 30 minutes before eating.

Serve with chili sauce if desired.

*Purists use suet, but some cooks now prefer to use broth, gravy, cream or butter to add juiciness and flavor to the filling.


**To bake frozen pasties, place in oven heated to 375 degrees F, reduce heat immediately to 350 degrees, and bake 1 hour and 20 minutes. Add margarine-water mixture and bake 10 minutes longer. If pasties start to brown too much, cover with foil.

Makes 6 servings
Source: Heartland: The Best of the Old and New from Midwest Kitchens by Marcia Adams, 1991