A Spin on the Historic Meat Pie, in the Palm of Your Hand: Lower Peninsula Pasty (pronounced pass-tee)

Step 1

Make Pasty dough of choice and divide into 6 or 8 portions. Roll portions into balls and set aside.

Step 2

Preheat oven to 425 degrees F. Line a couple of baking sheets with a silicone baking mat or parchment paper. Set aside.

Step 3

Brown the beef and pork in a skillet over medium heat, (breaking apart) until its cooked half of the way through. (About 5 minutes.) Season with salt and pepper.

Step 4

Saute the diced onion, carrots, potatoes, and turnips with the browned meat, until the vegetables begin to soften, and meat is cooked through, but not dry. (About 5 more minutes.) Drain

Step 5

Dissolve beef bouillon cube in hot water and add it to the meat mixture in the skillet. Gently stir until combined. Reduce heat to low and simmer for 8-10 minutes.

Step 6

Scoop 1 1/2 cups of vegetable filling with a slotted spoon, and place toward the side of each rolled dough circle, being sure to leave ½ inch of dough visible around the edges. Fold the dough over and seal by folding bottom edge up and crimping edges together with your fingers. Makes 2 or 3 small slits in the top of the pasty to allow steam to escape during cooking.

Step 7

Place pasties onto a large ungreased baking sheet. Bake 15 to 20 minutes or until golden brown; remove from oven.

Step 8

Can be served warm, but or cold. Pasties freeze beautifully!