Upper Peninsula Pasties

I grew up in Michigan’s Upper Peninsula, where these handheld meat pies are popular. There’s a debate on whether to serve them with gravy or ketchup, but either way, they’re super comforting. —Carole Derifield, Valdez, AK

Prep: 35 min. + chilling

• Bake: 1 hour Makes: 12 servings

2 cups shortening

2 cups boiling water

5 1/2 to 6 cups all-purpose flour

2 tsp. salt FILLING 6 medium red potatoes

(about 3 lbs.), peeled 2 small rutabagas (about 11/2 lbs.), peeled 1 lb. ground beef 1/2 lb. ground pork 2 medium onions, chopped into 1/4 in. pieces 3 tsp. salt 2 tsp. pepper 2 tsp. garlic powder 1/4 cup butter Half-and-half cream or 1 large egg, lightly beaten, optional

1. In a bowl, stir shortening and boiling water until shortening is melted. Gradually stir in flour and salt until a very soft dough forms; cover and refrigerate for 1¹₂ hours.

2. Cut potatoes and rutabagas into

¹₈- to ¹₄-in. cubes. (If cubes are too large they won’t cook properly.) Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings.

3. Divide the dough into 12 equal portions. On a floured surface, roll one portion at a time into an 8-in. circle. Mound 1¹₂-2 cups filling on half of each circle; dot with 1 tsp. butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal.

4. Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or egg wash. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

1 pasty: 757 cal., 44g fat (13g sat. fat), 46mg chol., 1060mg sod., 69g carb.

(5g sugars, 5g fiber), 19g pro.