Michigan Pasties

Photo: flickr user dno1967

Ingredients

6 cups All-purpose flour

1 1/2 teaspoons Baking powder

1 1/2 teaspoons Salt

1 1/2 teaspoons Sugar

2 3/4 cups Solid vegetable shortening

2 Egg

1 1/2 teaspoons Cider vinegar

3/4 cup Cold water

1 pound Boneless beef sirloin *

1 pound Boneless pork butt **

cup Ground suet

2 mediums carrots,finely minced

2 Potatoes, cut 1/4 inch cubes

1 medium onion, finely chopped

1 teaspoon Salt

1 teaspoon Dried thyme

1/4 teaspoon Black pepper, fresh ground

1/4 teaspoon Hot red pepper sauce

1/2 cup Hot water

1/2 cup Margarine, melted

Chili sauce, optional

Preparation

* The Beef should be cut into 1/2 inch cubes.** The pork should be coursely ground. NEVER-FAIL 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 flour-shortening 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