Cornish Pasties or "How to woo a Michigander"
Step one The Dough:
3 cups unbleached flour
1 1/2 tbsp salt
1 1/2 stick butter blended into the flour.
~12 tbsp water Added 1 tbsp at a time until dough is formed and kinda like play-doh
Chill dough for half an hour or so.
Step 2, the filling ingredients
5 carrots
1 rutabaga
2 large onions
8-10 baby red potatoes (Approx 2 large russets)
1 lb coarse ground round steak
1 lb coarse ground pork loin (I used shoulder/butt)
salt/pepper to taste
Chop em up, mix together.
Divide the dough into 6 equal portions
Roll out the dough into approx 8" shapes. Fill each with a cup and a half of filling and fold over, crimpnig the edges. Brush a beaten egg over the dough if desired.
Cook for 30 minutes, then place a tablespoon or so of butter in the slits. Cook for another 30 mins.
Day 2:
Smother leftovers with medium cheddar and jack cheese when reheating. Add a little honey mustard to taste.
