Michigan State Dish (Recipe)

Pasties (Unofficial Main Dish) Pasty Individual, closed pies filled with meat and vegetables have long been a standard midday meal in Michigan. The original dish came to the state with the English miners who settled the area, and has not changed much in the intervening years. The meat is normally an even mixture of ground beef and pork. Potato, carrot, onion, rutabaga, salt, and pepper are the other standard ingredients. The cooked meat and vegetables are enclosed in an oval of pastry that's crimped along the top, usually in a scalloped pattern. Pasties are typically served cold with ketchup for dipping. Recipe Serves 6 INGREDIENTS Crust 4 1/2 cups (1 liter) flour 1 cup (240 ml) shortening 1 1/4 cups (300 ml) ice water 1 tsp (5 ml) salt Filling 1 cup (240 ml) rich beef stock 1 lb (500 ml) ground beef 1 lb (500 ml) ground pork 4 carrots, peeled and diced 2 onions, peeled and diced 4 potatoes, peeled and diced 1/2 rutabaga, peeled and diced 1 tsp (5 ml) pepper 1 1/2 tsp (7.5 ml) salt INSTRUCTIONS Combine flour and salt in a glass bowl. Cut flour and shortening together with a pastry blender until it has a mealy texture. Gradually add water, taking care not to over-mix the dough—stop adding water as soon as it begins to hold together. Form dough into an even round, cover with plastic wrap, and refrigerate at least half an hour. Preheat oven to 425°F (220°C). Butter a baking sheet and set aside. In a large nonreactive bowl, combine all filling ingredients. Mix until thoroughly combined. Divide pastry dough into 6 equal portions and roll each portion into a 6 x 8–inch (15 x 20-cm) rectangle. Place filling in rectangles in equal portions. Bring the shorter edges up over filling and crimp to seal. Crimp ends and transfer to prepared sheet. With a sharp knife, make 1 or 2 slits in the top of each pasty to allow steam to escape. Bake for 20 minutes. Reduce heat to 350°F (175°C) and bake an additional 45 to 60 minutes, until crust is browned. Let cool at least an hour before serving. -World Trade Press