Recipe(tried): Upper Peninsula Pasties (using red potatoes, rutabagas, ground beef and pork)

UPPER PENINSULA PASTIES

FOR THE DOUGH:
2 cups shortening
2 cups boiling water
5 1/2 to 6 cups all-purpose flour
2 teaspoons salt
FOR THE PASTIES:
12 large red potatoes (about 6 pounds), peeled
4 medium rutabagas (about 3 pounds), peeled
2 medium onions, chopped
2 pounds ground beef
1 pound ground pork
1 tablespoon salt
2 teaspoons ground black pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream, optional

TO PREPARE THE DOUGH:
In a large bowl, stir shortening and 2 cups boiling water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1 1/2 hours.

WHEN READY TO MAKE THE PASTIES:
Preheat oven to 350 degrees F.

To make the filling, quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, uncooked beef and pork and seasonings.

Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 10-inch circle. Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.

Place on ungreased baking sheets. Cut several slits in top of pasties. Brush with cream if desired.

Bake at 350 degrees for 1 hour or until golden brown. Cool on wire racks.

Serve hot or cold. Store in the refrigerator.

Makes 12 servings