MICHIGAN PASTIES
As I am a life Michigander we have a tradition here in the North of a little meat/vegetable pie we call the "Pasty" Many years ago this pasty was the staple for many mining families. The recipe origins are from Finland and the miners used to take them to work with them and heat them in their shovels in the coal fires down in the...
Provided by Sheri Zarnick
Categories Beef
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Dough: In large bowl stir shortening and boiling water together until melted. Gradually stir in flour and 2 tsp. salt until a very soft dough forms. cover and chill 1 1/2 hours or overnight.
- 2. Filling: Quarter and thinly slice Potatoes and rutabagas. place in a bowl. set aside. Fry beef with onions salt and pepper to taste. Drain fat add to vegetables.
- 3. Divide dough into 12 balls. roll out into a 10" circle mound 2 c. of meat filling (if you want the dessert part of this old recipe..put 1c.of meat filling on one part of the pasty and next to it 1c. fruit pie filling of your choice). Place a pat of butter ontop of meat mixture, Fold dough over to make a cresent, seal edges with ice water and fork. slit the top for vent.
- 4. Brush the tops with butter and bake in the oven at 350^ for 1 hour or until golden brown. Serve with Ketchup.
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David Griffiths
[email protected]These pasties were a nice change from the usual meat and potatoes. The vegetables were fresh and the pastry was flaky.
Karan Kuwar
[email protected]I'm a big fan of pasties and these were some of the best I've ever had. The pastry was flaky and the filling was flavorful.
niyonkuru domitien
[email protected]These pasties were amazing! I will definitely be making them again.
Chyoj Ray
[email protected]I'm not sure what I did wrong, but my pasties turned out really dry. I think I might have overcooked them.
Chosen Evangeline
[email protected]The pastry was a little tough, but the filling was delicious.
Nusrat0099
[email protected]These pasties were a little bland for my taste. I think I would have liked them more if I had added some more spices to the filling.
MD Najmul Hossan
[email protected]I'm not a huge fan of pasties, but these were actually really good. The pastry was flaky and the filling was flavorful.
Timothy Seward
[email protected]These pasties were a little more work than I expected, but they were definitely worth it. The filling was hearty and flavorful, and the pastry was flaky and golden brown.
Siful Islam
[email protected]I'm from Michigan and these pasties are authentic! They taste just like the ones my grandma used to make.
Nigar Ahmad
[email protected]These pasties were delicious! I made them for a party and they were a big hit. Everyone loved the combination of flavors.
Tsholofelo tigelo Kelebohile
[email protected]I've tried many pasty recipes, but this one is by far the best. The instructions were easy to follow and the pasties turned out perfect.
Tony Hendren
[email protected]These Michigan pasties were a hit with my family! The filling was flavorful and the pastry was flaky and golden brown. I will definitely be making these again.