By Sofya Hundt, www.girlsguidetobutter.com
This Upper Peninsula dish makes a great mid-winter supper and can be prepared with either beef or venison. Serve it with ketchup or brown gravy on the side and a glass of lager beer.
Recipe Detail Serves: 6 1 hour Prep Time, 40 minutes Cook Time
To make the filling:
Combine the ground beef (the meat does not need to be pre-cooked), potatoes, onion and carrots in a bowl and mix well.
Melt the butter over medium heat and add the flour, stirring until smooth and bubbly.
Add the milk and cook, stirring constantly, until the mixture is thick.
Add mixture to the rest of the filling ingredients and mix well.
To make the crust:
Place butter and water into a small saucepan over medium heat until melted. Allow to cool.
Place the flour and the baking soda into the bowl of a stand mixer fitted with the paddle attachment (you can also use a large bowl and a rubber spatula). Add the butter-and-water mixture and mix until everything comes together into a ball of dough.
Assembly and baking:
Preheat the oven to 375 degrees.
Lightly flour your work surface and turn the dough onto it. Divide the ball of dough into six equal pieces.
Shape each piece into a ball, flatten each ball slightly with your hand, and roll out to approximately 1/8-inch thick.
Place 1/3 cup of the filling into the center of each circle. Bring the two sides of the dough together and pinch at the top to seal.
Place the six pasties onto a cookie sheet lined with parchment paper. Bake for 40 minutes, or until the vegetables are fork-tender and the juices run clear.