Minnesota Pasties
CRUST
1 stick butter, cubed
1/2 c shortening (crisco)
1 c boiling water
1 tsp salt
3 1/2-4 c flour
Melt butter and crisco in microwave. Stir in rest of ingredients. Do Not over mix. Let cool.
FILLING
1 1/2 lb meat mixture (70% ground beef, 30% ground pork)
4 c diced onions (about 2 large)
1 c medium carrots, diced (about 2 )
3/4 can(s) rutabaga, diced and peeled
4 c diced potatoes (about 4-5)
2 tsp salt
1 tsp pepper
sprinkle of garlic salt
Preheat oven to 400. In a very large bowl, add ground beef and pork together, squishing together with a clean hand to
combine. Roughly break apart into smaller pieces (dime or nickel size) but not tiny. Add in veggies and mix ingredients well. Roll dough into 10 inch circles. Add 1 cup filling on one side of circle. With water, wet edges around side with filling. Add 1/2 tsp butter on top of filling. Fold dough over the side with the filling. Press and seal edges tightly. Trim edges and make a 1″ slit on top of pasty. Brush top with milk. Repeat until all ingredients are gone. (may need an extra batch of dough) Bake for 1 hour. Let cool slightly before serving, or let cool completely before storing. Serve with your own brown or mushroom gravy mix or a brown gravy dry mix prepared according to instructions. Serves: 6 – 12
For leftovers, you can reheat in microwave if you wish, but it is best to reheat at 400° for 20 minutes or so until heated through.
(this is for Jumbo, a smaller size is easier to work with using 1/2 cup filling and roughly 5 in round pieces of dough).

Dylan’s Chocolate Chip Cookies
1¼ cups all-purpose flour
1 cup cake flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup unsalted butter
1/2 cup vegetable shortening
3/4 cup light brown sugar, packed
3/4 cup white sugar
1 teaspoon vanilla
2 eggs
1 bag chocolate chips
Preheat oven to 375 F. In a bowl, stir together flours, salt and baking soda. In a separate bowl, whip butter and vegetable shortening until light and fluffy. Add both sugars and vanilla and beat again. Add eggs and beat again. Gradually add in flour mixture. Stir in chocolate chips. Using an ice cream scoop, add blobs of dough onto a baking sheet. Refrigerate at least
an hour then put directly into the oven for exactly 14 minutes. Remove from the oven, even
if they don’t look done!