Yooper Pasties

Ingredients

Filling

1 pound ground chuck
2 russet potatoes, diced
1/2 cup rutabaga
2-3 carrots, diced
2 celery stalks, diced
1 tsp garlic, diced
2 tsp salt
1/2 tsp pepper
Optional: Egg for an egg wash

Dough

3 cups of flour, sifted (I use King Arthur flour)
1 tsp salt
1 cup Crisco (I use sticks)
1/2 cup very cold water

Instructions

Filling

1. Wash, peel, chop or dice your vegetables to small bite sized pieces.
2. Place vegetables in a large bowl.
3. Add your spices
4. Add your raw beef to the vegetables and mix by hand. 
5. Diced vegetables and beef in a bowl on the counter
6. Diced onions, celery, rutabaga, carrots and spices plus the beef

Michigan Pasty Dough

1. Mix your sifted flour and salt in a large mixing bowl. 
2. Add the shortening (Crisco) . Cut in fat until crumbs are the size of a pea. 
3. Add the ice cold water incorporating quickly with your hands to form a dough ball.
4. Divide into 6 and flatten.

Assembly

1. Preheat your oven to 350 degrees.
2. Place 1 cup of the raw meat/vegetable mixture on one half of the dough.
3. Fold the other half of the dough over the meat mixture. 
4. Tuck the bottom dough over the top and roll upward to seal in the meat mixture. 
5. Optional: In a small bowl, beat one egg with a fork and brush the egg onto the finished pasties to create a golden color after baking. So pretty!
6. Place your finished pasties on a cookie sheet lined with parchment paper. 
7. Bake uncovered for about 1 hour.

https://www.travel-mi.com/Pasty-Recipe.html#gsc.tab=0