This pasty recipe is courtesy of Kim Miller of Newberg, Oregon. A native of Traverse city, Michigan, Kim says that she does not know which family member this recipe originally came from, but that it has been passed down and shared by three generations of women in her family since the late 1930s.
Preheat oven to 425 degrees F.
Make Pasty Crust (see recipe below).
In a large bowl, dissolve beef bouillon cube in hot water. Add potatoes, carrots, onion, rutabaga, ground beef, ground pork, pepper, and salt; gently stir until well mixed.
Place 1 1/2 cups of vegetable filling in the center of each rolled dough rectangle; bring short (6-inch) sides together and seal by crimping edges together. Makes 3 or 4 small slits in the top of the pasty to allow steam to escape during cooking.
Place pasties onto a large ungreased baking sheet. Bake 45 to 55 minutes or until golden brown; remove from oven.
Can be served warm, but real Michiganities eat their pasties cold with tomato ketchup. They make a great sack lunch and freeze well.
Makes 6 pasties.
In a large bowl, sift together flour and salt. With a pastry blender or two knives, cut vegetable shortening into flour mixture until particles are the size of small peas. Sprinkle in water, a little at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl. Form dough into a ball and cut dough into 6 sections.
On a lightly floured surface with a floured rolling pin, roll out each section into 6 x 8-inch rectangles. Fill and bake as directed in recipe.
* Turnips may be substituted.
Cornish Pasty Recipe: https://whatscookingamerica.net/history/piehistory/pasty.htm