Cornish Finnish Michigan Pasties

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

• Ready In: 1 hr 15 mins
• Serves: 8-10
• Yields: 8-10 pasties

Ingredients

• 4 1⁄2 cups all-purpose flour
• 1  cup shortening
• 1 1⁄4 cups  ice water
• 1  teaspoon salt
• 5 1⁄2 cups  thinly sliced potatoes
• 2  carrots, shredded
• 1  onion
• 1⁄2 cup  diced  rutabaga
• 1 1⁄2 lbs lean ground beef
• 1⁄2 lb  ground lean pork
• 1  tablespoon salt
• 1  teaspoon ground black pepper
• 1 1⁄2 teaspoons msg (MSG)
• 1  beef bouillon cube
• 1⁄2 cup hot water

Directions

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.
2. Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate (MSG), and bouillon.
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.
4. Bake at 425ºF for 45 minutes.