Pasties II

A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.

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In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.

Bake in preheated oven for 1 hour.

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