Michigan Pasty

Pastry

• 1 cup all-purpose flour
• Pinch salt
• 1/4 cup of butter 
• 2 to 3 tablespoons water (cold)

For the Filling

• 1/4 cup onion (dice)
• 1/2 cup potato (cut into smaller than bite size)
• 1/2 cup rutabaga (cut into smaller than bite size)
• 1/2 cup rump steak/Venison (cut into bite size pieces)
• Salt & Pepper
• 1 large egg, lightly beaten

Pastry:

1. Combine first 3 ingredients for pastry in a bowl. 
2. Massage the mixture until it looks like breadcrumbs, but keep dough cold. 
3. Add the COLD water to the bowl, use a cold knife to mix COLD water in.  If too dry, add more COLD water by teaspoons. 
4.  Cover the bowl with press and seal, chill between 15 to 30 minutes. 

Filling:

1. Heat the oven to 425 F (use conventional if available).
2. Roll out 4 same size circles from pastry. 
3. Place the onion, potato, rutabaga, and meat into a large bowl and combine thoroughly. Season well with salt and pepper.
4. Split the meat mixture between pastry circles. 
5. Once egg is beaten, brush the edges with the egg. 
6. Seal the pasty and be sure to crimp the edges.  
7. Brush top with the rest of the egg. 
8. Gently put the pasties on a cookie sheet and bake for 45 minutes, or until golden brown.