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Cornish Finnish Michigan Pasties

4

30 min

Cornish Finnish Michigan Pasties

Cornish Finnish Michigan Pasties Photo 1

Time

30 min

Serving

8 persons

Calories

882

Rating

4.00★ (170)

Author: Victoria Buriak
I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor.

Ingredients

  • ½ cups all-purpose flour: 4 piece
  • shortening: 1 cup
  • ¼ cups ice water: 1 piece
  • salt: 1 tsp
  • ½ cups thinly sliced potatoes: 5 piece
  • carrots: 2 piece (shredded)
  • onions: 1 piece
  • rutabaga: 0.5 cup (diced)
  • ½ pounds lean ground beef: 1 piece
  • lean ground pork: 0.5 pound
  • salt: 1 Tbsp
  • ground black pepper: 1 tsp
  • ½ teaspoons monosodium glutamate (MSG): 1 piece
  • cube beef bouillon: 1 piece
  • hot water: 0.5 cup

Metric Conversion

Stages of cooking

Cornish Finnish Michigan Pasties Photo 21
Cornish Finnish Michigan Pasties Photo 32
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  1. Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
    Cornish Finnish Michigan Pasties Photo 2
  2. Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
    Cornish Finnish Michigan Pasties Photo 3
  3. Roll out pastry dough into 6 x 8 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.
    Cornish Finnish Michigan Pasties Photo 4
  4. Bake at 425 degrees F (220 degrees C) for 45 minutes.
    Cornish Finnish Michigan Pasties Photo 5

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