UP Michigan Pasty

4 cups Flour
Handful of Salt
2 cups Suet
1 cup Crisco Shortening
Cold Water
2 lbs coarse ground beef neck
2 lbs Onions
8 cups chopped potatos, raw
2 cups chopped Rutabaga, raw
Salt and Pepper for seasoning

Makes 10.5 Large Pasties

Dough:
Put a handful of salt on the bottom of a large bowl
Add flour, suet, and crisco and knead with your hands to blending in the shortening. Add cold water until the dough is sticky. Refrigerate to keep it cold.

Filling (per pasty):
Mix together 1/2 cup beef, 1/2 cup onion, 1 cup potato, 1/4 cup rutabaga. Season with salt and Pepper.

Making the Pasties:
Take 1/2 pound of dough for one pasty. Roll out into a circle. Place the filling on one half of the circle and fold the dough over and roll the ends together. Poke with a fork for ventilation.

Bake in the oven at 400* for 1 hour.

Number of Servings: 10.5

Recipe submitted by SparkPeople user MANDIKINS137.