Upper Michigan Pasties

• Crust
• 1/2 lb lard
• 1 cup boiling water
• 4 cups all-puroose flour
• 1 tablespoon salt
• Filling
• 8 potatoes, peeled and cubed
• 1 large rutabaga, peeled and cubed
• 1 lb ground sirloin
• 3 sweet onions, peeled and chopped
• 2 tablespoons salt
• 1 tablespoon black pepper

1. Crust:
2. Pour the boiling water over the lard until the lard is dissolved.
3. Add salt to flour and add this to the waterand lard.
4. Mix this together until it forms a ball.
5. Wrap in Saran Wrap and refrigerate overnite.
6. Filling:
7. Combine the filling ingredients in a large bowl. Let sit and meld together, while rolling out the crust. This chilled dough will make 8 pasties.
8. Take one of the dough balls and roll out on a floured surface, roll into a circle about.
9. 1/8 inch thick. Do the same with all the dough.
10. Put large cupful of filling on the crust; dab ice water around the edge of the crust to seal.
11. Add a teaspoon of butter on top of the filling before sealing.
12. Fold crust over top of filling like a turnover, and seal edges well.
13. Place pasties on baking sheets and bake at 425u0b0F for 15 minutes; then turn oven down to 350u0b0F for 60 mimutes, or until nicely browned.
14. When done, brush the top with butter.
15. I serve with ketchup.

crust, lard, boiling water, allpuroose, salt, filling, potatoes, ground sirloin, sweet onions, salt, black pepper

Taken from www.food.com/recipe/upper-michigan-pasties-119068 (may not work)