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Receta Michigan Pasties
by Global Cookbook

Michigan Pasties
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Ingredientes

  • 6 c. All-purpose flour
  • 1 1/2 tsp Baking pwdr
  • 1 1/2 tsp Salt
  • 1 1/2 tsp Sugar
  • 2 3/4 c. Solid vegetable shortening
  • 2 x Egg
  • 1 1/2 tsp Cider vinegar
  • 3/4 c. Cool water
  • 1 lb Boneless beef sirloin *
  • 1 lb Boneless pork butt **
  • 1/3 c. Grnd suet
  • 2 med carrots,finely chopped
  • 2 x Potatoes, cut 1/4 inch cubes
  • 1 med onion, finely minced
  • 1 tsp Salt
  • 1 tsp Dry thyme
  • 1/4 tsp Black pepper, fresh grnd
  • 1/4 tsp Warm red pepper sauce
  • 1/2 c. Warm water
  • 1/2 c. Margarine, melted Chili sauce, optional

Direcciones

  1. The Beef should be cut into 1/2 inch cubes.** The pork should be coursely grnd. NEVER-FAIL PIE CRUST In a large mixer bowl, combine the flour, baking pwdr, salt and sugar. Add in the shortening and beat till the mix is crumbly, about 2 min. In a small bowl, beat the egg well and add in the vinegar and water. Pour over the flour-shortening mix and beat till well combined, about one minute. Form the dough into 6 balls, wrap in waxed paper and chill overnight. FILLING Preheat the oven to 350 F. In a large bowl, combine the meats, vegetables and seasonings. With a knife, divide the mix into six wedges, like a pie.