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Mackinaw Island Beef Pasties
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Serves/Makes:6 pasties

  • Pastry:
  • 3 cups (700 ml) flour
  • 1 cup (225 ml) lard (no substitute)
  • 1 tsp (5 ml) salt
  • 1 egg
  • 4 tbsp (60 ml) water
  • 1 tbsp (15 ml) vinegar
  • Filling:
  • 3 medium potatoes, diced
  • 4 carrots, finely diced
  • 2 medium onions, diced
  • 1/2 small rutabagas, diced
  • 1-1/2 lbs (.7 kg). ground beef
  • salt and pepper, to taste
  • beef gravy, optional
  • Pastry:
  • Blend flour, lard and salt.
  • Combine egg, water and vinegar and add to flour mixture.
  • Knead lightly and divide dough into 6 equal balls.
  • Roll each ball to about 7 inch diameter.
  • Assemble the pasties in the following order:
  • On half of each circle place in layers a portion of potatoes, carrots, onions, rutabaga and beef.
  • Sprinkle with salt and pepper and dot with butter.
  • Fold crust in half to cover filling; seal and flute edge.
  • Bake for 1 hour in pre-heated 350 degree (175 C.) oven.
  • I generally spoon on Heinze Beef Gravy.
  • These pasties can be frozen before or after baking.
The original Mackinaw pasties call for bite size sirloin steak pieces. I prefer to use ground beef.

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