Michigan Pasties

• 6 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons sugar
• 2 3/4 cups vegetable shortening Solid
• 2 egg
• 1 1/2 teaspoons cider vinegar
• 3/4 cup cold water
• 1 pound beef sirloin Boneless
• 1 pound pork butt Boneless
• suet cup Ground
• 2 carrots mediums, finely minced
• 2 potatoes cut 1/4 inch cubes
• 1 onion medium, finely chopped
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper fresh ground
• 1/4 teaspoon pepper sauce Hot red
• 1/2 cup hot water
• 1/2 cup margarine melted
• chili sauce optional

1. * The Beef should be cut into 1/2 inch cubes.
2. ** The pork should be coursely ground.
3. NEVER-FAIL PIE CRUST In a large mixer bowl, combine the flour, baking powder, salt and sugar.
4. Add the shortening and beat until the mixture is crumbly, about 2 minutes.
5. In a small bowl, beat the egg well and add the vinegar and water.
6. Pour over the flour-shortening mixture and beat until well combined, about one minute.
7. Form the dough into 6 balls, wrap in waxed paper and refrigerate overnight.
8. FILLING Preheat the oven to 350 F. In a large bowl, combine the meats, vegetables and

flour, baking powder, salt, sugar, vegetable shortening, egg, cider vinegar, cold water, beef sirloin, pork, suet, carrots, potatoes, onion, salt, thyme, black pepper, pepper sauce, water, margarine, chili sauce

Taken from www.yummly.com/recipe/Michigan-Pasties-1664660 (may not work)