Growing up as a young girl, my best friend's mom would make these. She was born in Finland and came over to America as a young girl and was raised in Ishpeming, Michigan. The family migrated out west after she married and had her own family. Her kitchen always had the most wonderful aroma of good things baking. Her pasties and braided bread were the best!

Ingredients

flour↗4 1⁄2 cups
shortening↗1 cup
ice water1 1⁄4 cups
salt↗1 teaspoon
thinly sliced potatoes5 1⁄2 cups
carrots, shredded↗2
onion, diced↗1
diced rutabaga1⁄2 cup
lean ground beef↗1 1⁄2 lbs
ground lean pork↗1⁄2 lb
salt↗1 tablespoon
ground black pepper↗1 teaspoon
beef bouillon cube (or 1 Tablespoon beef base)↗1
hot water1⁄2 cup

Step-by-step instructions

1
With a wire whisk, mix together flour and salt in a large bowl.
2
Cut in shortening.
3
Make a well in the center of the mixture and quickly stir in the ice cold water.
4
Form dough into a ball; Set aside.
5
Dissolve the bouillon cube or beef base in the hot water.
6
Combine potatoes, carrots, onion, rutabaga, ground beef,pork, salt, pepper,and bouillon.
7
Roll out pastry dough into 6 x 8 inch rectangles.
8
Place about 1 1/2 cups of filling in the center of each rectangle.
9
Bring 6 inch sides together, and seal.
10
Cut a slit in the top of each pasty to vent. Place on dull, not black, cokkie sheet.
11
Bake in 425 degree oven for 45 minutes.

Source: food.com

Original recipe ↗

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