Does anyone know how to make pasties?

Answer 1

This is the recipe I use. It's from the internet from Upper Michigan. Excellent!!

3 c. flour
1 1/2 sticks butter (cold and cut into bits)
1 1/2 tsp. salt
6 tbsp. water
In a large bowl, combine flour, butter and salt. Blend ingredients until well combined and add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.

filling
1 lb. round steak, coarsely ground
1 lb. boneless pork loin, coarsely ground
5 carrots, chopped
2 lg. onions, chopped
2 potatoes, peeled and chopped
1/2 c. rutabaga, chopped (can substitute turnip)
2 tsp. salt
1/2 tsp. pepper

Answer 2

I know exactly what you are talking about , as I am from N. Wi and there are pasty stores everywhere. I looked at the recipe provided, but I my self don't like the flank steak that is sometimes used, nor the round steak and pork. I prefer to use ground beef, not too lean or it tends to dry out.
Here is a recipe I use at home, A regular pie crust recipe can be used, but doesn't taste or work as well.

Crust:
1 lb. lard, softened
7 c. flour
1 T salt
3/4 c. to 1 c. ice water

In lg. bowl, mix flour and salt, then cut in lard a little at a time. Mix, using a hand pastry blender, until combined. Add water in small amounts. Mix with pastry blender until it can be kneaded. Continue adding water until dough stays together. Knead until dough feels slightly rubbery. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before using. Yield: 10 pasties.
Note. Recipe may be halved. Dough is also freezable if you want to make in advance.

Filling: Mix together:
2 lbs ground beef
7 to 8 med to large potatoes, peeled and cut into small cubes
Onion, to taste, chopped or minced
Salt and Pepper
Butter (sliced)
Rutabaga and shredded carrot may also be added.

Roll out dough into circles about 8 in in diameter. Place a mound of filling onto each circle of dough and place a slice of butter onto. Fold dough over and pinch ends tightly or roll together. Bake on a cooky sheet at 350 degrees for 60 min until potatoes are done.

Answer 3

Make a 'biscuit dough' but add enough flour to it to make it so you can 'roll it out' fairly thin. Make ANY filling you want, but be sure it's MOIST enough because the dough will absorb some of the moisture. You want to make them 'fairly small' and 'rather thin' if you want to wrap them in a bag or put plastic around them and take them for lunch the next day ... but if they're 'just for dinner' you can be as 'sloppy and wet' as you want, within reason. I make a 'sort of beef stew' for mine, sometimes with turnip and sometimes without ... and I LOVE PASTIES! GOOD LUCK!

Answer 4

MEN!!!!! and their single track minds.....

Original Pasty

3 c. flour

1 1/2 sticks butter (cold and cut into bits)

1 1/2 tsp. salt

6 tbsp. water



In a large bowl, combine flour, butter and salt. Blend ingredients until well combined and add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.



filling



1 lb. round steak, coarsely ground

1 lb. boneless pork loin, coarsely ground

5 carrots, chopped

2 lg. onions, chopped

2 potatoes, peeled and chopped

1/2 c. rutabaga, chopped (can substitute turnip)

2 tsp. salt

1/2 tsp. pepper



Combine all ingredients in large bowl. Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes.

Answer 5

Pasties are them little things strippers put over their nipples to avoid prosecution for obscenity. Most people will buy 'em, but a bottle cap with some spirit gum ought to do the trick.

What does your question have to do with baking?

By the way, based on my answer - if you are offended by the link I've provided, you have only yourself to blame.

Answer 6

Pasties? The little dangly things that strippers wear?