Pasties
A classic, hearty Michigan meal. You’ll wish you had room for seconds
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Pasties
A classic, hearty Michigan meal. You’ll wish you had room for seconds
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Ingredients
- 3cups ½all-purpose flour
- 1cup shortening
- 1cup cold water
- 1pound boneless round or chuck steakcut into 1-inch cubes
- 2 potatoespeeled and cubed
- 1 onionchopped
- ¼ piece rutabagacubed
- 1 carrotsdiced (optional)
- 1teaspoons ½salt
- 6tablespoons margarine
- 1tablespoon CBD TinctureUnflavored
Instructions
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine and CBD Tincture Mix.
- Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
- Bake in preheated oven for 1 hour.
