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Michigan Pasty

3 1/2 cups all-purpose flour
1 tsp salt
2 sticks unsalted butter
3/4 cup ice water

3 turnips, diced small
4 medium potatoes, diced small or thinly sliced
1 1/2 pounds round or flank steak, cut into 1/4-inch cubes or coarsely ground

1 large onion, chopped

freshly ground pepper

In large bowl place 3 cups of flour and stir in the salt. Cut the
butter into small pieces and drop into the flour. With a pastry
blender or 2 knives work the butter into the flour until it has
the consistency of coarse meal. Slowly dribble the ice water into
the dough. Work with fingers or fork to shape dough. If dough
feels tacky add small amounts of flour. Press dough into a ball,
wrap in plastic wrap and place in refrigerator to chill and relax.

Mix diced vegetables, meat and onion in a large bowl.

Preheat oven 450 degrees. Remove dough from refrigerator. Roll
into a piece 1/8-inch thick. With 8-inch lid as a pattern, cut
circles with a knife. Place these in the refrigerator to be taken
out one at a time to fill.

Place vegetables and meat on one half of the circle of dough with
a 1/2-inch margin around edge left free to be pressed together.
Add salt, pepper and 1 teaspoon butter. Moisten margin with water.
Fold top half of circle over the filling. Lift the bottom edge to
meet the top and press together. With a spatula, lift the pasty
and place on lightly greased baking sheet. Repeat filling and
folding the other circles. With a knife tip, make a steam vent in
each pasty. Place baking sheet on middle shelf of oven. Immediately
turn heat down to 400 degrees. Leave pasties at this temperature
until pasties begin to brown (about 20 minutes). Reduce heat to
250 degrees and continue to bake for an additional 40 minutes.

You may freeze unbaked pasties. Place frozen pasties directly in
hot oven but allow an additional 30 minutes to bake at 400 degrees
before reducing heat to 250 degrees.

Yield: 4 8-inch pieces


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