Light Michigan Pasties

1. 1

   Directions.

2. 2

   Dissolve beef bouillon in 1/2 cup hot water.

3. 3

   In a skillet brown the ground beef and onion.

4. 4

   In a large mixing bowl place the potatoes, onions, rutabaga, pepper, and salt; gently stir until well mixed. Then add the beef and bouillon and sir gently.

5. 5

   Working with one dough at a time (I use 2 ounce portions), place about 1/12 of the filling in the center of each thinly rolled dough circle; bring short sides together overlap over the center. Then fold and crimp the ends to seal. Place of greased or sprayed cookie sheet and repeat with the remaining dough.

6. 6

   Make 3 or 4 small slits in the top of the pasty to allow steam to escape during cooking.

7. 7

   Bake 40 to 50 minutes at 350 degrees or until golden brown; remove from oven.

8. 8

   Can be served warm, but real Michiganders eat their pasties cold with tomato ketchup (actually, I like them warm with gravy). They make a great sack lunch and freeze well.

* Per serving · 4 servings · Values may vary.