Da Yooper Pasties

We love a good pasty and this is a recipe I've developed to highlight the best of the flavors. We love butter pastry over lard or shortening, so this recipe uses a butter pastry crust recipe originally from Gourmet magazine. Prep time does not include one hour to chill pastry dough. There will be filling left over that I like to bake in a separate dish (covered!) for the little one. Enjoy!

• Ready In: 2 hrs
• Serves: 4
• Yields: 4 pasties

Ingredients

• Crust

• 2  cups all-purpose flour
• 1 1⁄2 teaspoons salt
• 3⁄4 cup  cold unsalted butter, cut into bits
• 6 -7  tablespoons  ice water

• Filling

• 1 1⁄2 lbs ground beef
• 2  cups potatoes, diced
• 1  cup  rutabaga, small dice
• 3⁄4-1  cup sweet onion, small dice
• 3  carrots, cut into coins
• 1  tablespoon seasoning salt
• 1  tablespoon dried parsley

Directions

1. Make dough:.
2. Mix flour and salt in a large bowl and cut in butter.
3. Add ice water, 1 tablespoon at a time, tossing with a fork until incorporated.
4. Knead until well blended.
5. Form into four balls and chill for 1 hour or more covered in plastic wrap.
6. Remove pastry from fridge 30 minutes prior to rolling it out.
7. Make Filling:.
8. Preheat oven to 400 degrees.
9. Mix all ingredients together in large bowl.
10. Let flavors marry while rolling out dough.
11. Dust flat surface with flour and roll out dough into circles 1/8" thick.
12. Place large cupful of filling onto center of each dough circle.
13. Pull top over and, using fingertips, dot edges with water.
14. Seal edges together and then fold over on itself to form a double seal.
15. Cook in preheated oven for 50-60 minutes.