Makes 8 Servings
Yup, pronounced Pahsties (food), Paysties (stick on your nips). Here's the Upper Peninsula Recipe.
1 cup lard or shortening
1-1/4 cup boiling water
1 tsp salt
4-1/2 - 5 cups flour
Filling
4 med potatoes, pared and diced into 1/2" pieces
1 cup raw carrots, diced into 1/2" pieces
1 lg. onion, chopped
1 tsp salt
1/2 tsp ground pepper
1-1/2 lb. top round of beef, cut into 1/2" pieces
Mix lard or shortening with boiling water and salt in mixing bowl; stir until lard is melted. Add flour to make a stiff dough. Chill 1 hour or more. Divide into 8 parts. Roll each part out to make a circle about 10" in diameter.
Preheat oven to 350° F. Cover baking sheet with parchment paper or lightly grease and flour the baking sheet.
Toss potatoes, carrots, onion, salt, pepper and beef together in bowl. Put 1 cup of the mixture on one side of each pastry circle. Lift other side of the pastry over to cover the filling, making a half circle. Crimp the edges and pierce the top of the pastry to make steam vents. Place on prepared baking sheet.
Bake pastries 1 hour or until golden. Serve hot, cooled to room temp, or refrigerate or freeze.
Reheat before serving if chilled or frozen, about 15 min. in a 300° F oven or until heated through.
Meat and Apple Pasties
(this was done to create a complete meal for the miners in the UP.)
1 recipe of Miner's Pasties, including meat filling
Apple Filling:
4 med apples, pared, cored and sliced into 12 wedges each
2 tbsp sugar
2 tsp flour
1/2 tsp cinnamon
1/8 tsp salt
Preheat oven same, baking sheet same, pastry the same but roll out an oval 11" long and 8"across.
Combine meat filling ingredients. Put 1 cup on one end of the oval (in the center of the end), leaving the other end for the apple filling, and leaving about 2" uncovered at the edges of the pastry.
In another bowl, combine the apple filling ingredients. Arrange 6 wedges in a little pile on the empty side of the pastry oval, next to the meat and potato filling. Gentle lift pastry edge up around meat and apple filling. Pinch same firmly lengthwise across the top of the pastry, to make a seam about 1/2" tall. Pinch with 2 fingers and thumb to make a pretty rope-like design. Place a toothpick on the end of the pasty designating the apple end. Bake 1 hour or until golden.
Serve hot...
Grand Larseney
(12/23/99)
Pasties Lore:
They're meat pies (sort of like turnovers) with (if they are done right) a flakey crust filled with chopped beef with diced onion, carrot, potato and turnip (or rutabaga -- never both), lots of pepper, then baked. One weighs about 5 lbs and can feed a third-world country. (ok, slight exaggeration, 1 lb and can feed my husband). Pouring gravy, catsup or anything else on top is bordering on sacrilege.
sue
Way back when the Welsh men and Cornish men were coming over to the US to work in the mines, they brought the idea of pasties with them. Pasties are squares of pie dough filled with potatoes, meat-minced or ground and turnips. The dough is then turned over the top of the filling to make a triangle and then sealed much like the top crust of a pie is sealed to the bottom. They look like a big turnover. Then they are baked until done This is a portable and filling sandwich that the men took to work for their lunch.
Marian
And the thick pastry edge was supposedly so the miners, down the pit with dirty hands and nowhere to wash them, could hold the pasty by the edge, eat the rest of it, then throw the bit of dirty pastry rim away without having wasted any of the filling.
Jenny K (in England)
As soon as deer season starts, and SOMEONE gets one, I will be making pasties with venison, for the freezer(if they don't get eaten first). Our church has a harvest auction each fall and I usually make some for that. They usually raise a lot of money, via a bidding war. We HAVE to use rutabagas, potatoes, onions, and meat, and seasoned with salt and pepper only, according to my DH's Finlander family. (I sometimes take liberty with the seasoning)
Gail
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