Categories: Meats, Usenet 
      Yield: 4 servings 
  
-----------------------------------CRUST----------------------------------- 
      2 c  Flour 
    1/2 c  Shortening 
    1/4 c  Lard 
    1/4 c  Scraped suet 
           Water 
 
----------------------------------FILLING---------------------------------- 
  1 1/4 lb Beef, coarsely ground 
      4 md Potatoes, diced 
      1 lg Onion, chopped 
    1/4 c  Rutabaga (swede), diced 
      1    Carrot, diced 
           Salt and pepper 
  
  Put the flour in a bowl and cut in the shortening, lard and suet.  Add just 
  enough water to make a soft dough.  Divide the dough into four parts and 
  roll out each piece into a circle about the size of a dinner plate. 
   
  Crumble the meat into a bowl and stir in the potatoes, onion, rutabaga and 
  carrot.  Divide the mixture into four parts, putting some on one side of 
  each piece of dough. Sprinkle generously with salt and pepper. 
   
  Fold the pastry over the filling to make half-moon shaped pies.  Seal the 
  edges and cut a couple of small slits on the top.  Bake on a cookie sheet 
  at 375 degrees F. for 30 to 35 minutes, then reduce heat to 350 degrees F. 
  and bake 15 more minutes. 
   
  NOTES: 
   
  *  Cornish-style meat pies from the UP -- The pasty (PAH-stee) is a kind of 
  English meat pie.  It was brought to the Upper Peninsula of Michigan by 
  Cornish miners in the mid-nineteenth century.  The UP version differs 
  slightly from the original Cornish pasty in that it has more vegetables and 
  less meat and crust. 
   
  You can eat pasties hot, warm, or cold.  If you wrap them in aluminum foil 
  when they come out of the oven, they'll keep warm for hours.  Or, you can 
  refrigerate/freeze them and reheat them later.  (Maybe the original "fast 
  food?") 
   
  *  Most people who live in the UP don't bother to make their own pasties; 
  they buy them from bakeries and pasty shops (which are as common as 
  hamburger joints are in other parts of the country). As a former resident, 
  though, sometimes I get homesick and resort to making them myself. This is 
  the recipe my mother sent me. 
   
  *  These have a high cholesterol content.  I've tried using an ordinary 
  vegetable-shortening pie crust, but it invariably turns out too dry and 
  crumbly to hold together.  (Authentic UP pasties have a crust that's thin, 
  moist, and somewhat chewy, not a flaky crust.)  If anyone has any ideas, 
  I'd love to hear about them. You can also cook the filling by itself in a 
  casserole dish if you're feeling lazy about making the crust. 
   
  : Difficulty:  moderate. 
  : Time:  30 minutes preparation, 1 hour cooking and cooling. 
  : Precision:  measure the crust ingredients. 
   
  : Sandra Loosemore 
  : Evans & Sutherland Computer Corporation, Salt Lake City 
  : {decwrl, utah-gr!uplherc}!esunix!loosemor 
   
  : Copyright (C) 1986 USENET Community Trust