looking for a recipe???

Question

I was born and raised in michigan dont live there now really miss the pasties. cant find them here would make my own if I had a recipe. any one know how to make a great pastie...

thanks alot cant wait to make some
think I could use store bought crusts?

Answer 1

try this site
http://www.pasty.net/

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 2

hopefuly this is what you meant I had to go and look up what they are..

Junie's Easy Michigan Pasties
Ingredients :

2 x unbaked Pie crust
5 x Potato, cubed
1 x Onion
1 cup Rutabaga
1 lb Beef or pork, cubed
1/4 cup Butter
1 x salt and pepper to taste

Method :
Roll dough into four thin circles arrange ingredients over 1/2 of each circle. Dot with butter and salt and pepper to taste. Garlic may also be added. Fold dough over the filling and pinch and roll along edges. Poke a few holes in top with a fork. Place on baking sheet and bake in 400 degree oven for 45 minutes or until top is golden brown. These freeze really well for a quick lunch.
Serves four.
http://fooddownunder.com/cgi-bin/recipe.cgi?r=141700

Pastie
From Wikipedia
http://en.wikipedia.org/wiki/Pastie

don't see why not , I use them when making pies ...can't seem to get the hang of making pie crusts, oh well...

Answer 3

Cornish Finnish Michigan Pasties
BY: Ruth Uitto

INGREDIENTS
4 1/2 cups all-purpose flour
1 cup shortening
1 1/4 cups ice water
1 teaspoon salt
5 1/2 cups thinly sliced potatoes
2 carrots, shredded
1 onions
1/2 cup diced rutabaga
1 1/2 pounds lean ground beef
1/2 pound lean ground pork
1 tablespoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons monosodium glutamate (MSG)
1 cube beef bouillon
1/2 cup hot water

DIRECTIONS
Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
Bake at 425 degrees F (220 degrees C) for 45 minutes.

Answer 4

Copper Country Pasties
Copper Country Pasties

Pastry:
3 c. flour
1 1/2 sticks butter (cold and cut into bits)
1 1/2 tsp. salt
6 tbsp. water

Proceedure:
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, coursely ground
1 lb. boneless pork loin, coursely 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

Proceedure:
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.

Traditional Cornish Pasty Filling

There are as many recipes as there are individuals in the County of Cornwall but the traditional filling would consist of:

Diced lean Beef (the favourite cut is known as "skirt" in Cornwall and there is no reason to think it is not that in the States.

Potato -- sliced finely ( this I cannot do so I settle for diced potato)

Turnip -- sliced finely ( again I find this a problem). To avoid confusion because it differs between Cornwall, England and Scotland a turnip to a Cornishman is a bulbas yellowish root vegatable.

Onion -- Quantities depend on the individual taste but are to be wrapped in a pastry flexible enough not to tear when folded.

Cousin Jack"s Pasties

Ingredients:
3 cups flour
1 cup suet, ground fine
1/4 cup lard
1 teaspoon salt
6-7 Tablespoons cold water
1 pound diced or cubed beef
1/2 pound diced or cubed pork
potatoes
turnips
onions
butter

To Make:
Blend lard into flour. Add suet, then cold water.
Roll dough out.
Add half inch layer of finely chipped potatoes seasoned with salt and pepper.
Then a thin layer of sliced turnips, then a very fine layer of chopped onion.
Cover this with part of the beef and pork mixture, season again, adding parsley.
Fold dough over, crimp edges.
Slit top, put on a greased cookie sheet, and bake at 400 degrees F for 1 hour.

hope these help. enjoy.