Upper Peninsula Pasties

Ingredients:


2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt

FILLING:

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 pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream, optional

Directions:

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.
Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings.

Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 10-in. 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° for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold. Store in the refrigerator. Yield: 12 servings.

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