From Cook's Country
Cornish miners brought Michigan Pasties to the U.S. in the 1800s, and they are still a popular out-of-hand meal today. With a few adjustments, leftover beef stew made an excellent filling. We sautéed onion, ground pork, and a little bit of flour to fortify the stew so that it stayed put in the pastries. While any pie dough recipe would work for the crust, we found supermarket premade dough was acceptable. Using our fingers or a fork to crimp the edges of the pasties ensured the filling didn’t spill out as they baked.
Use your favorite pie dough or one 15-ounce box Pillsbury Just Unroll! pie crusts.
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