GOOD OLE' MICHIGAN PASTY (PASTIES)
Growing up in Michigan, as soon as the weather turned cool I started craving Pasties! My Aunt Nancy always made the best pasty, and this is her recipe. She said she sourced hers from the Eastern Star Recipe book. Traditionally pasties were made by the wives of miners that would bring them along down into the mines in their pockets. Reheating them on the back of their shovels over lanterns. While this doesn't need to be reheated over a lantern, they certainly taste just as good the next day.
Provided by StayHome Chef
Categories Savory Pies
Time 1h15m
Yield 6 hand pies, 6 serving(s)
Number Of Ingredients 17
Steps:
- Dough Instructions:.
- Combine flour, salt, baking powder, & pepper.
- Cut in fat until fine like peas.
- Beat egg; add water & vinegar and mix well.
- Sprinkle liquid over flour & stir with a fork until dough forms a ball.
- You don't have to worry about over-handling. Remember they used to eat this in place of a sandwich, so it has to hold up.
- Divide into 6 equal size balls & set aside.
- Filling and Construction:.
- Mix meat, vegtables, salt & pepper together.
- Roll out each ball on a floured board into a 10 inch circle.
- Place 1 cup of filling on each circle with a piece of butter.
- Moisten rim; crease & fold over.
- Seal & flute edges.
- Cut slits in top for steam to escape.
- Brush tops with milk.
- Place on ungreased cookie sheet & bake for one hour @ 350 degrees.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Elizabeth Travers
[email protected]Absolutely delicious! A must-try for any pasty lover.
Sbahle Ngwenya
[email protected]These pasties are not worth your time or money. Do yourself a favor and find a different recipe.
Temika Griffin
[email protected]Avoid these pasties at all costs. They are an abomination.
Arju khanal
[email protected]These pasties were the worst thing I've ever eaten. They were dry, tasteless, and the crust was like cardboard.
patrick victor
[email protected]I didn't like these pasties at all. The filling was mushy and the crust was soggy.
Imad Ben
[email protected]These pasties were just okay. The filling was a bit bland and the crust was a bit too thick.
Rehan Sagar
[email protected]The crust on these pasties was a bit tough, but the filling was good.
Donald Edwards
[email protected]These pasties were a bit too greasy for my taste, but the filling was delicious.
Atif Bhai
[email protected]I loved these pasties! The filling was so flavorful and the crust was perfect. I will definitely be making these again.
Habib Ahmad
[email protected]These pasties were delicious! The filling was hearty and flavorful, and the crust was flaky and golden brown. I will definitely be making these again.
mastre ps
[email protected]I made these pasties for a potluck and they were a huge success. Everyone loved them! I'll definitely be making them again.
Fakhar Ali
[email protected]These pasties were so good! The crust was crispy and the filling was moist and flavorful. I especially loved the combination of beef, potatoes, and rutabagas.
Lawrence Howell
[email protected]I've made these pasties several times now and they always turn out perfect. The dough is easy to work with and the filling is packed with flavor. My favorite way to eat them is with a side of gravy.
Arzu Raja
[email protected]These pasties were a hit with my family! The filling was delicious and the crust was flaky and golden brown. I will definitely be making these again.