Post by NancyRogers on Dec 18, 2003 8:32:19 GMT -6
This is for Margie who wanted a recipe for Upper Michigan Pasties.
I don't use a recipe as such. These are really directions.
Make two recipes of pie dough using stick margarine for the shortening. You do not want a pie crust that is too short. Divide into 8 balls. Roll each out to about the size of a salad plate. Place filling on each, on one side. Pull the dough up and over the filling, stretching some, and seal by rolling around the edges. Place a vent on the top of the turnover. Bake for 1 hour at 350 degrees F.
Filling: equal amounts of round steak or chuck steak, cubed small, potatoes cubed small and about the same size as the steak, onion, chopped. Add about one cup of cubed rutabaga or turnip. Rutabaga tastes best! Mix all with salt and pepper. When filling the pastie, put a cube of butter on top of the filling before pulling the crust over the filling.
These taste just like the "up north" pasties! Joan
Note 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.
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.
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
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.