MICHIGAN PASTIES RECIPE
Provided by mz0926
Number Of Ingredients 11
Steps:
- Serves 4 Use your favorite pie dough or one 15-ounce box Pillsbury Just Unroll! pie crusts. Ingredients2 tablespoons unsalted butter 1 onion, chopped fine 1/2 pound ground pork 1/4 cup all-purpose flour 1 teaspoon minced fresh thyme 1/4 teaspoon ground allspice 2 cups leftover meat and vegetables from Joe Booker Stew, plus 1 cup leftover broth Salt and pepper 2 (9-inch) pie dough rounds (see note) Instructions 1. MAKE FILLING Melt butter in large nonstick skillet over medium-high heat. Cook onion until softened, about 3 minutes. Add pork and cook until no longer pink, about 5 minutes. Stir in flour, thyme, and allspice and cook until fragrant, about 30 seconds. Add leftover meat, vegetables, and broth and cook, stirring occasionally, until liquid evaporates, about 10 minutes. Transfer to large bowl and mash with potato masher until mixture is coarsely mashed. Season with salt and pepper. Cool completely. 2. ASSEMBLE PASTIES Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Cut each dough round in half. Arrange one-quarter of filling on one side of each half, leaving 1-inch border around edges. Brush edges of dough with water, fold over filling, and crimp edges to seal. (At this point, pasties can be refrigerated for up to 12 hours.) Transfer to prepared baking sheet. Cut 3 vent holes in top of each pasty and bake until golden, about 25 minutes. Transfer to wire rack and cool 15 minutes. Serve. Forming Pasties 1. Place the filling over half of the dough crescent, then fold the other side over it. 2. Using your fingers or a fork, crimp the edges of the pasty to seal.
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Leny Base
base_l@yahoo.comThese pasties were delicious! The crust was flaky and the filling was moist and flavorful. I especially loved the combination of beef, potatoes, and rutabagas. I'll definitely be making these again.
HASEEB REHMAN
haseeb.r@gmail.comI'm a fan of pasties, and these were some of the best I've ever had. The crust was perfectly flaky and the filling was moist and flavorful. I'll definitely be making these again.
Wright Manor
wrightm@gmail.comThese pasties were a nice change of pace from my usual meals. The crust was flaky and the filling was flavorful. I'll definitely be making these again.
Serenity Feimster
fserenity@yahoo.comI'm not a fan of pasties, but I made these for my husband and he loved them. He said the crust was flaky and the filling was delicious. I guess I'll have to try them again sometime.
Brooke Burns B
b_b@gmail.comThese pasties were a lot of work to make, and they weren't worth it. The crust was tough and the filling was bland. I wouldn't recommend this recipe.
Nouman Nomi
nouman.n@gmail.comI'm not sure what I did wrong, but my pasties turned out really dry. The crust was hard and the filling was crumbly. I'm going to try again with a different recipe.
zangla Drukpa
zangla_d@gmail.comThese pasties were okay. The crust was flaky, but the filling was a little bland. I think I'll try a different recipe next time.
Sa Ahmed
sahmed61@hotmail.frI followed the recipe exactly and the pasties turned out terrible. The crust was soggy and the filling was dry. I'm not sure what went wrong.
Happiness Davies
h-d@gmail.comThese pasties were a disappointment. The crust was tough and the filling was bland. I won't be making these again.
Afroza Dola
a52@hotmail.frI'm not a huge fan of pasties, but I decided to give this recipe a try. I'm so glad I did! These pasties were delicious. The crust was flaky and the filling was moist and flavorful. I'll definitely be making these again.
LaRey Nunn
larey.n@gmail.comThese pasties were amazing! I've never had anything like them before. The crust was so flaky and the filling was so flavorful. I will definitely be making these again and again.
matshepo mphehlo
m_matshepo22@hotmail.frI'm always looking for new and exciting recipes, and these pasties definitely fit the bill. They were a little bit of work to make, but they were totally worth it. The crust was flaky and the filling was delicious. I'll definitely be making these aga
Kamlesh Kumar
k.kamlesh@hotmail.comI'm a vegetarian, so I made a few modifications to the recipe. I used tofu instead of beef, and I added some extra vegetables to the filling. The pasties turned out great! They were hearty and flavorful, and the crust was perfectly flaky.
Savannah Blanc
blanc83@hotmail.co.ukThese pasties were delicious! I made them for a potluck and they were a huge hit. Everyone loved the flaky crust and the flavorful filling. I'll definitely be making them again.
Busisiwe Ndhlovu
ndhlovubusisiwe51@yahoo.comI was a little intimidated to try making pasties, but this recipe made it so easy. The instructions were clear and concise, and the pasties turned out perfectly. They were a huge hit at my party, and I'm sure I'll be making them again soon.
Gandip Yadav
yadavg@yahoo.comThese pasties were a hit with my family! Even my picky eater loved them. The crust was perfectly golden brown and the filling was moist and flavorful. I'll definitely be adding this recipe to my regular rotation.
Nawaz Kaloon
n.kaloon@yahoo.comI'm not from Michigan, but I've had pasties before and these are by far the best I've ever tasted. The crust was so light and flaky, and the filling was packed with deliciousness. I will definitely be making these again and again.
KHAALID JAMAC
j@yahoo.comI'm a Yooper (someone from Michigan's Upper Peninsula), and I can attest that these pasties are the real deal. They're just like the ones my grandma used to make. The filling is hearty and flavorful, and the crust is perfectly crispy. Yum!
Yasin Yaqoob
y@yahoo.comThese Michigan pasties were an absolute delight! The crust was flaky and golden brown, while the filling was packed with flavor. I especially loved the combination of beef, potatoes, and rutabagas. Will definitely be making these again!