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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Ferdinand Molano
[email protected]I would not recommend this recipe.
Krishna Pillay
[email protected]These pasties were a disappointment. The filling was dry and the pastry was tough.
nafiu sulaiman
[email protected]Overall, I thought these pasties were just okay. I've had better.
OLATUNDE MOTORO
[email protected]These pasties were a bit too time-consuming to make. I think I'll try a different recipe next time.
MS MUDASSIR
[email protected]The pastry was a bit too thick for my taste. I think I'll roll it out thinner next time.
Malik Subhan
[email protected]The filling was a bit bland. I think I'll add some more spices next time.
Jesus Gonzalez
[email protected]These pasties were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
Jennifer Kelly
[email protected]I didn't have any rutabagas, so I used turnips instead. The pasties still turned out great and my family loved them.
Allahdita Allahdita
[email protected]These pasties were easy to make and they turned out great! I used a store-bought pie crust to save time and they still came out delicious.
Amino hachicho
[email protected]I'm not a huge fan of meat pies, but I have to say that these pasties were really good. The filling was flavorful and the pastry was flaky. I'd definitely make these again.
Dallas Elder
[email protected]These pasties were a bit time-consuming to make, but they were definitely worth the effort. The flavor was amazing and my husband and kids loved them.
md ssrrraju
[email protected]My family loved these pasties! They're so easy to make and they're always a hit. I've even started making them for potlucks and parties.
Saju Islam
[email protected]I followed the recipe exactly and the pasties turned out beautifully. The pastry was crispy and the filling was moist and flavorful. I highly recommend this recipe.
Thabiso Mohlomi
[email protected]These pasties are perfect for a quick and easy weeknight meal. I usually make a double batch and freeze half for later.
Alexis Scar Bell
[email protected]I used ground turkey instead of beef and it turned out great! The pasties were still very flavorful and juicy.
kadijatu Esther Conteh
[email protected]I've made these pasties several times now and they're always a crowd-pleaser. The only thing I do differently is add a little bit of garlic powder to the filling. Yum!
Pathan 5050
[email protected]These Michigan pasties were a hit with my family! The filling was savory and flavorful, and the pastry was flaky and golden brown. I'll definitely be making these again.