This recipe was found at:
www.thatsmyhome.com/momsdiner/beef/pasties.htmNote in the sidebar:
Pasties probably have their origin in Northern Michigan. There is much debate as to the ingredients in a traditional pastie. Some say you must use rutabaga, others say to use a mixture of beef and pork.
You can also use round steak or a chuck roast in place of the sirloin, if you choose.
Pasties
1 1/4 to 1 1/2 lbs. sirloin steak
2 C. diced carrots
2 C. diced potatoes
1 C. diced onion
salt and pepper
Have your butcher grind the sirloin steak into a very coarse mixture or you can do it a food processor. Add carrots, potatoes, onions, salt and pepper. Mix well. Add 1 C. of mixture to a pastry circle that has been rolled out like a pie crust. Fold over 1/2 of crust to enclose meat mixture and pinch together edges. Brush lightly the pastry top with 1 beaten egg. Bake at 400°F. for 30 minutes.
Makes 6
Pastry Dough:
2 1/2 C. flour
3/4 C. crisco
1 t. salt
6 T. water
Add salt to flour and add shortening. Cut the shortening with a fork into the flour until it is the size of small peas. Add enough water to form dough into a ball. Divide dough into 6 pieces. Roll out into pastry circles as you would a pie crust.
Found at:
www.thatsmyhome.com/cattlemans/cornish-pasties.htmSt. Anthony's Cornish Pasties
Filling:
1 pound round steak
1 pound pork shoulder
8 medium potatoes
2 large onions
1/2 small rutabaga
Salt and pepper to taste
Pastry:
2 cups all-purpose flour
2/3 to 3/4 cup shortening
Salt
Water
Cube the meat, potatoes, onions and rutabaga.
Mix the crust ingredients as for regular pie crust (although it need not be as rich). Divide into four pieces and roll out as pie crust.
In the center of each piece arrange layers of meat, potatoes and vegetables and season throughout. Top with a small pat of butter. Bring the crust over filling and seal the edges. Pierce top crust with fork to let steam escape.
Bake 1 hour in 350° F. oven.
Yield: 4.
Source: Ely Family Cookbook, 1962 edition, St. Anthony's Catholic Parish, Ely
Found at:
www.visi.com/~wildfoto/recipe08.htmlPasties
submitted by Ruby from Grand Rapids
6 frozen pie crusts (or make your own from scratch)
1 lb. lean ground beef and/or ground turkey, lightly browned in fry pan
2 lg. carrots, washed & sliced or cubed (microwave to 1/2 cooked)
2 or 3 large potatoes, peeled, washed and sliced or cubed (microwave to 1/2 cooked)
2 stalks of celery, washed and chopped (micro)
Onion (optional)
Salt
Peper
Garlic powder
Onion salt
Butter
Thaw or prepare six pie crusts.
Mix all meat, vegies & spices together in large bowl.
Divide the mixed items among the 6 crusts, placing a mound on one half of each crust. Sprinkle salt and pepper and other spices over. Dot with butter.
Fold the 2nd half over the filled half. Roll the edges and press together like a pie. Cut slits in tops of the half-pies.
Bake at 350 for 1 hour on a cookie sheet. (Check after 40 min. If browning too much, cut heat down to 325).
Optional: Can use rutabegas instead of carrots and a mix of ground beef, pork, and veal instead of the above. Also can used Italian oregano or chili powder to spice them. Can be frozen and reheated in oven.
Serves 4 - 6
More links:
tonywesley.com/pastie.htmlkenanderson.net/pasties/index.htmlwww.hu.mtu.edu/vup/pasty/recipes.htmwww.care2.com/channels/solutions/food/716www.pierecipe.com/az/VgtblPstis.aspwww.pierecipe.com/AZ/cornishPastiesIII.aspvegetarian.allrecipes.com/az/vegetarianpasties.aspEnjoy!
-Shortcake