This recipe originated with Welsh Coal Miners. They were brought to Michigan, when they came to work the copper mines in Michigans Upper Penninsula. They are still a hit al over Michigan. Yoopers will tell you you have to have rutabaga in the filling to be a real pasty, In our younger years we went to a little pasty shop on Warren avenue in Detroit

Ingredients

THE CRUST:
2 c Flour
1/2 c Shortening
1/4 c Lard
1/4 c Scraped suet
Water

THE FILLING:
1 1/4 lb Beef, coarsely ground
4 md Potatoes, diced
1 lg Onion, chopped
1/4 c Rutabaga (swede), diced
1 Carrot, diced
Salt and pepper

Instructions

Difficulty: moderate. : Time: 30 minutes preparation, 1 hour cooking and cooling. : Precision: measure the crust ingredients.

Put the flour in a bowl and cut in the shortening, lard and suet. Add just enough water to make a soft dough. Divide the dough into four parts and roll out each piece into a circle about the size of a dinner plate.

Crumble the meat into a bowl and stir in the potatoes, onion, rutabaga and carrot. Divide the mixture into four parts, putting some on one side of each piece of dough. Sprinkle generously with salt and pepper.

Fold the pastry over the filling to make half-moon shaped pies. Seal the edges and cut a couple of small slits on the top. Bake on a cookie sheet at 375 degrees F. for 30 to 35 minutes, then reduce heat to 350 degrees F. and bake 15 more minutes.

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