Light Michigan Pasties

Ingredients

• 1/2 cup water
• 2 tablespoons beef bouillon
• 2 cups potatoes (cooked and diced)
• 1 cup rutabaga (cooked and diced)
• 1 small onion (finely diced)
• 1 lb lean ground beef (93% lean)
• 1 teaspoon black pepper
• 1 1/2 teaspoons salt

Directions

1. 1

   Directions.

2. 2

   Dissolve beef bouillon cube in 1/2 cup hot water (system would not allow me to write 1/2 cup in ingredients above).

3. 3

   In a skillet brown the ground beef and onion.

4. 4

   In a large mixing bowl plce the potatoes, carrots, rutabaga, pepper, and salt; gently stir until well mixed. Then add the beef and bouillon and sir gently.

5. 5

   Working with one dough at a time (I use 2 ounce portions), place about 1/12 of the filling in the center of each thinly rolled dough circle; bring short sides together overlap over the center. Then fold and crimp the ends to seal. Place of greased or sprayed cookie sheet and repeat with the remaining dough.

6. 6

   Make 3 or 4 small slits in the top of the pasty to allow steam to escape during cooking.

7. 7

   Bake 40 to 50 minutes at 350 degrees or until golden brown; remove from oven.

8. 8

   Can be served warm, but real Michiganders eat their pasties cold with tomato ketchup (actually, I like them warm with gravy). They make a great sack lunch and freeze well.