Michigan Pasty Meat Hand Pie Recipes

Steps:

• In a large bowl, stir shortening and 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. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

Steps:

• 1. Dough: In large bowl stir shortening and boiling water together until melted. Gradually stir in flour and 2 tsp. salt until a very soft dough forms. cover and chill 1 1/2 hours or overnight.
• 2. Filling: Quarter and thinly slice Potatoes and rutabagas. place in a bowl. set aside. Fry beef with onions salt and pepper to taste. Drain fat add to vegetables.
• 3. Divide dough into 12 balls. roll out into a 10" circle mound 2 c. of meat filling (if you want the dessert part of this old recipe..put 1c.of meat filling on one part of the pasty and next to it 1c. fruit pie filling of your choice). Place a pat of butter ontop of meat mixture, Fold dough over to make a cresent, seal edges with ice water and fork. slit the top for vent.
• 4. Brush the tops with butter and bake in the oven at 350^ for 1 hour or until golden brown. Serve with Ketchup.

Steps:

• 1. Crust: Cut shortening into flour and salt. Add water just until you have a dough that is no longer sticky (like pie crust). Mix until well blended. Form into 4 balls. (You can chill dough at this point, but I usually don't.) Roll into four 8" circles. Cover with waxed paper until ready to use.
• 2. Meat Filling: Combine beef, onion, rutabaga, potatoes, salt, pepper and parsley in a large bowl.
• 3. Put approximately 1 cup of filling onto right side of dough, dot with butter and fold in half. Brush edges with milk, then crimp edges securely to hold filling while it bakes.
• 4. Place on cookie sheet lined with parchment paper and cut two or three 1/2" slices in the top to allow steam to escape. Brush with milk, if desired. Bake at 350 degrees for approximately 1 hour or until golden. They will smell AMAZING while baking!
• 5. Traditionally served with ketchup, although I've also seen them served with gravy... which is another whole, big heated debate!

Steps:

• Brown ground sirloin and onion.
• Dice potato and rutabaga and add to meat mixture.
• Season.
• Put meat mixture inside pie shell and seal.
• Put fork marks in shell for ventilation.
• Bake at 350F for 1 hour or until crust in golden brown.
• I like to spray the pan with non stick spray.

Steps:

• 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.
• Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
• 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.
• Bake at 425 degrees F (220 degrees C) for 45 minutes.