Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Michigan Meat and Vegetable Pies

4.6
Save
Rate
Tap to rate
PREP TIME
110 min
COOKING TIME
60 min
TOTAL TIME
200 min
SERVINGS
6 servings
Dinner U.S.
Michigan Meat and Vegetable Pies
Ingredients
  • 3 1/2 cups all-purpose flour, sifted
  • 1 1/2 teaspoons salt
  • 1 cup shortening
  • 1 cup cold water
  • 1 pound boneless round or chuck steak, cut into 1-inch cubes
  • 2 medium potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 1 medium carrot, diced
  • 1/2 cup cubed rutabaga
  • salt and pepper to taste
  • 6 tablespoons margarine
Instructions
1
Prepare the foundation: In a spacious container, merge flour and salt. Utilize a cutting tool to break down the shortening into small fragments until the mixture resembles a coarse aggregate. Gradually add water to the mixture, stirring until it forms a cohesive unit. Form into a spherical shape and encase in plastic wrap; refrigerate for 30 minutes.
2
Preheat the thermal chamber to 350 degrees Fahrenheit (175 degrees Celsius). Cover a baking surface with parchment paper.
3
Create the core: In a bowl, harmoniously blend meat, potatoes, onion, carrot, rutabaga, salt, and pepper until a unified whole.
4
Extract the dough from the refrigerator and partition it into six equal portions. Shape each portion into a spherical shape, then roll onto a lightly dusted surface to achieve 6-inch diameter rounds. Distribute approximately 1 cup of the filling over half of each round, followed by a small amount of margarine. Fold the uncovered pastry upwards and over the filling; secure edges with crimping motions to create a sealed package. Use a fork to puncture the pastry and position it on the prepared baking sheet.
5
Bake in the preheated thermal chamber for 1 hour.