Source:

Lilann

Serves/Makes:6 pasties

Ingredients

• 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

Preparation

• 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.

Comments

The original Mackinaw pasties call for bite size sirloin steak pieces. I prefer to use ground beef.