Beef Pasties

This recipe came from one of my favorite pasty restaurants in St. Ignace, Michigan. It was called Paul Bunyan Pasties and closed a few years ago. These are often served with hot beef gravy poured over the top. Enjoy!

Serves 6

Filling:
1 1/2 pounds uncooked ground sirloin
3 cups thinly sliced potatoes
1 cup grated carrot
1/2 cup chopped onion
3/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon butter

Mix ingredients in a large bowl and set aside.

Crust:
3 cups flour
1/3 cup vegetable shortening
pinch salt
2/3 cup + 2 tablespoons water

Mix flour, shortening and salt together with a fork. Stir in water until soft ball forms. This dough does not need to be kneaded. Split dough in half and roll out on a lightly floured surface. Cut into 3 8 inch circles. Repeat with other half of dough. Place 1 cup of filling on half of each circle and fold over. Seal with a fork. Place on lightly greased baking sheet and brush top with milk. Bake at 475 for 20 minutes. Reduce to 375 and bake for an additional 20 minutes.

Freeze:
These freeze very well. Bake them for the first 20 minutes. Wrap in foil and freeze. To cook, thaw completely in the fridge. Bake for remaining 20 minutes.