MICHIGAN UPPER PENINSULA PASTY

The crust:
11/2 c. Bisquick
3 T. margarine
3 T. hot water

The filling:
11/2 lbs. ground sirloin
4 medium potatoes, peeled, diced fine
1 large carrot, grated
2 onions, each the size of an egg, diced
1/2 c. well chopped rutabaga
salt and pepper to taste

Mix crust ingredients together in medium bowl. When smooth, knead in bowl 5 times dipping hands into just enough more Bisquick that dough becomes smooth and elastic like a biscuit dough. Roll out 1/4 inch thick. Cut into 8 inch circles. Combine filling ingredients and spoon 3/4 c. filling into center of each circle. Fold in half. Seal and crimp edges. Make slits in top to let steam escape. Wipe top of each with a little margarine. Arrange on a greased baking sheet 1 inch apart and bake at 375° for 30 minutes, reduce heat to 325° and bake another 15 to 20 minutes or until golden brown.
(Makes 6 to 8 pasties)

March '91