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Receta Michigan Pasties

Name: Michigan Pasties
Ingredients: 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

de Global Cookbook

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Raciónes: 6

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

* 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.