Upper Peninsula Pasties

• 2 cups shortening
• 2 cups boiling water
• 5-1/2 to 6 cups all-purpose flour
• 2 teaspoons salt
• 6 medium red potatoes (about 3 pounds), peeled
• 2 small rutabagas (about 1-1/2 pounds), peeled
• 1 pound ground beef
• 1/2 pound ground pork
• 2 medium onions, chopped into 1/4-inch pieces
• 3 teaspoons salt
• 2 teaspoons pepper
• 2 teaspoons garlic powder
• 1/4 cup butter
• Half-and-half cream or a lightly beaten large egg, optional

1. In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.
2. Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground pork and beef; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings.
3. Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal.
4. Place on ungreased
5. . Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350u0b0 until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

shortening, boiling water, allpurpose, salt, red potatoes, rutabagas, ground beef, ground pork, onions, salt, pepper, garlic, butter, cream

Taken from www.tasteofhome.com/recipes/upper-peninsula-pasties/ (may not work)