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.
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Charlie Surridge
[email protected]These pasties were a bit dry for my taste, but the flavor was good. I think I would add some more moisture to the filling next time, perhaps some gravy or broth.
Clayton Turner
[email protected]I'm not a huge fan of pasties, but I decided to give this recipe a try. I was pleasantly surprised! The filling was flavorful and the pastry was flaky and delicious. I would definitely make these again.
Catalina deem
[email protected]These pasties were a bit time-consuming to make, but they were well worth the effort. The filling was delicious and the pastry was flaky and golden brown. I will definitely be making these again for special occasions.
Memyself Denis
[email protected]I've made these pasties several times now and they are always a hit. The filling is flavorful and the pastry is flaky and delicious. I love that I can make them ahead of time and freeze them. They're perfect for a quick and easy meal.
Rosaline Van Der Lith
[email protected]These pasties were delicious! The filling was flavorful and the pastry was flaky and golden brown. I will definitely be making these again.
Nicholas Akhagemhe
[email protected]I followed the recipe exactly and my pasties turned out perfect! The crust was flaky and the filling was flavorful and hearty. My family loved them.
Emmanuel Macharriah
[email protected]These pasties were a bit dry for my taste, but the flavor was good. I think I would add some more moisture to the filling next time, perhaps some gravy or broth.
Zainabbaloch Baloch
[email protected]I'm not a huge fan of pasties, but I decided to give this recipe a try. I was pleasantly surprised! The filling was flavorful and the pastry was flaky and delicious. I would definitely make these again.
jerry walters
[email protected]These pasties were a bit time-consuming to make, but they were well worth the effort. The filling was delicious and the pastry was flaky and golden brown. I will definitely be making these again for special occasions.
Kirah March
[email protected]I've made pasties before, but this recipe is by far the best. The dough is so easy to work with and the filling is flavorful and hearty. I love that I can make these ahead of time and freeze them. They're perfect for a quick and easy meal.
Ramush Kumar
[email protected]These Michigan pasties were a hit with my family! The combination of beef, potatoes, rutabagas, and onions was delicious, and the pastry was flaky and golden brown. I will definitely be making these again.