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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Lacey Brown
[email protected]These pasties were a bit time-consuming to make, but they were definitely worth it. They were delicious!
Abdul Munaf
[email protected]I had a hard time finding rutabaga, so I used turnips instead. The pasties still turned out great!
harrison wanyoko
[email protected]These pasties were a bit too greasy for my taste. I think I'll drain the meat more thoroughly next time.
Khalaleleo Makhoa
[email protected]The crust was a bit too thick for my liking. I'll try rolling it out thinner next time.
WilbyWolf
[email protected]These pasties were a bit bland for my taste. I think I'll add some more seasoning next time.
Rabi Abeke
[email protected]Delicious and easy to make. I'll definitely be making these again.
Adoni Habtamu
[email protected]These pasties were a great way to use up some leftover beef. The filling was delicious and the crust was flaky. I would definitely make these again.
Griddlin' Grandpa
[email protected]I followed the recipe exactly and the pasties turned out perfectly. The crust was flaky and the filling was moist and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and authentic Cornish pasty.
Judith Aleyo
[email protected]These pasties were a bit more work than I expected, but they were definitely worth it. The end result was a delicious and satisfying meal. I would recommend this recipe to anyone who is looking for a challenge.
Al Helal
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I gave it a try. The pasties were absolutely delicious! The crust was crispy and the filling was flavorful and hearty. I will definitely be making these again.
Muneer Gopang
[email protected]I've made these pasties several times now and they are always a hit. They're perfect for a quick and easy meal or for taking on a picnic. I love that I can customize the filling to my liking. The possibilities are endless!
Heather Brown
[email protected]These pasties were a hit with my family! Everyone loved the hearty filling and the flaky crust. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make meal.
wiam khassa
[email protected]The recipe was easy to follow and the pasties turned out great! I made a few minor adjustments, such as using ground turkey instead of beef, and they were still delicious. I'll definitely be adding this recipe to my regular rotation.
Imran Fahad
[email protected]These 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 carrots. I'll definitely be making these again soon!