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1) Pour the cup of boiling water over the lard until the lard is dissolved.
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Then add salt to the flour... mix well... and combine this mixture with the dissolved lard.
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Mix this together and make softball sized balls.
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Wrap the ball in plastic wrap, and leave overnight in the refrigerator.
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2) The next day, combine all of the other ingredients, except the butter, egg whites and milk in a large bowl.
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Mix thoroughly.
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Let sit for an hour in the fridge.
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3) While the filling mixture is setting, roll out the dough on a floured surface, into circles about 1/8th inch thick.
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Place a large cup of filling on the bottom half of the circle.
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Then put two thin slices of butter on top of the filling.
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Fold over the top half of the dough like a turnover, and dab ice water along the edges to help you seal the seam.
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Mix the egg white and milk mixture together, and brush the pasty with a thin coating of the mixture.
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Cut a slit in the top of each pasty.
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Place on a cookie sheet.
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4) Bake at 425 degrees F for 15 minutes, and then turn the heat down to 350 and bake for an additional hour.
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Serve hot, or freeze by wrapping in foil and then vacuum sealing in a bag.
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(Let cool first before freezing.)
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(Note: These hot pocket-type meat pies were popular in the old mining days in the Upper Peninsula of Michigan.
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They fit perfectly into pockets... they kept hands warm... they were easy to eat... and they were very filling.
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This new version is more flavorful and savory perfect for the wintertime!
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They ARE high in calories due to the fat content in the beef, lard and butter.
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Those with cholesterol problems will want to avoid.
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However, nothing beats this traditional-style, aromatic comfort food its a must-try at least once!)
