Recipe - Michigan Pasties

NEVERFAIL PIE CRUST
6 cup Allpurpose flour
1 One half teaspoon Baking powder
1 One half teaspoon Salt
1 One half teaspoon Sugar
2 Three fourths cup Solid vegetable shortening
2 Egg
1 One half teaspoon Cider vinegar
Three fourths cup Cold water

FILLING
1 pound Boneless beef sirloin *
1 pound Boneless pork butt **
1/3 cup Ground suet
2 Medium carrots;finely minced
2 Potatoes; cut One fourth inch cubes
1 Medium onion; finely chopped
1 teaspoon Salt
1 teaspoon Dried thyme
One fourth teaspoon Black pepper; fresh ground
One fourth teaspoon Hot red pepper sauce

ADD LATER
One half cup Hot water
One half cup Margarine; melted
Chili sauce; optional

* The Beef should be cut into One half inch cubes. ** The pork should be
coursely ground. NEVERFAIL PIE CRUST In a large mixer bowl, combine the
flour, baking powder, salt and sugar. Add the shortening and beat until the
mixture is crumbly, about 2 minutes. In a small bowl, beat the egg well and
add the vinegar and water. Pour over the flourshortening mixture and beat
until well combined, about one minute. Form the dough into 6 balls, wrap in
waxed paper and refrigerate overnight. FILLING Preheat the oven to 350 F.
In a large bowl, combine the meats, vegetables and seasonings. With a
knife, divide the mixture into six wedges, like a pie.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini