COPPER COUNTRY PASTIES
Pasties are a beef and pork pie with vegtables. They are as common in the Upper Penninsula of Michigan as Big Macs. When the copper mines were booming a century ago, people from all over Europe flocked to our area, and the pasties brought over by the Cornish, quickly caught on. These are time consuming to make, but the end results are worth it! Make a double batch and freeze half! By the way, the "a" is silent in pasty!
Provided by yooper
Categories Pork
Time 3h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour, butter and salt. Blend ingredients until well combined.
- Add water, one tablespoon at a time to form a dough.
- Toss mixture until it forms a ball.
- Knead 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:Combine all filling ingredients in a large bowl.
- Divide the dough into 6 pieces. Roll each of the pieces into a 10-inch round on a lightly floured surface.
- Put 1-1/2 cups of filling on one half of the round.
- Moisten the edges with water. Fold the unfilled half over the filling to enclose it.
- Pinch the edges together to seal. Crimp edges decorativley with a fork.
- Transfer pasty to lightly buttered baking sheet and cut several slits in the top.
- Repeat with the other dough rounds.
- Bake in a preheated 350 degree Fahrenheit oven for 30 minutes.
- Put 1 teaspoon of 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.
- Serve with additional butter and ketchup, if desired.
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David Limones
[email protected]The filling in these pasties was a bit bland.
James Brewer
[email protected]These pasties were a bit too greasy for my taste.
Shahzad Shah
[email protected]I'm so glad I found this recipe. These pasties are a new favorite in my household.
Phiwokuhle Khomo
[email protected]Wow, these pasties look incredible. I can't wait to try the recipe.
Sumina Thebe
[email protected]These pasties look amazing. I'm going to have to try them soon.
Vimbai Vengesai
[email protected]I'm definitely going to make these pasties for my next party.
Rm Rahat
[email protected]These pasties sound like the perfect comfort food.
Precious Bankong
[email protected]I can't wait to try these pasties. They look delicious!
Bonnie Smith
[email protected]These pasties are a great way to experience the flavors of the Copper Country.
Zain Hero
[email protected]I love the simplicity of these pasties. They're made with just a few simple ingredients, but they're packed with flavor.
Md Asadullah Howlader
[email protected]These pasties are perfect for a packed lunch. They're easy to eat and they're very filling.
Owisee Baloch
[email protected]I love that these pasties can be made ahead of time. I often make them on the weekend and then freeze them for later.
Laddu Hossain
[email protected]These pasties are a great way to use up leftover beef. I always have some leftover from Sunday roast, and this is a great way to use it up.
MD USAMA BIN TAJUL ISLAM
[email protected]The crust on these pasties is amazing. It's flaky and buttery, and it holds the filling together perfectly.
Ashley ashleyc0144
[email protected]I love the combination of flavors in these pasties. The beef, potatoes, and rutabagas are all perfectly cooked, and the gravy is rich and flavorful.
Sancho Makopolo
[email protected]These pasties are a labor of love, but they are so worth it. The end result is a delicious and satisfying meal that the whole family will enjoy.
Ayuk Raphael
[email protected]I've made these pasties several times now, and they always turn out great. The filling is hearty and flavorful, and the crust is flaky and golden brown.
Manuka Hasitha
[email protected]These pasties were a hit with my family! The flavor was incredible, and the crust was perfectly flaky. I will definitely be making these again.