Good Ole' Michigan Pasty (Pasties)
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Yields:
-
6 hand pies
- Serves:
- 6
ingredients
-
Dough Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon black pepper
- 1 cup lard or 1 cup shortening
- 1 egg, beaten
- 7 tablespoons water
- 2 teaspoons vinegar
-
Filling
- 1 1⁄2 lbs round steaks, cubed
- 3⁄4 cup rutabaga, cubed
- 2 cups potatoes, diced
- 3⁄4 cup carrot, diced
- 1⁄2 cup onion, diced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- butter
- milk
directions
-
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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Reviews
-
Just the 2 of us here much of the time, & with all the food I've been making recently, I cut this recipe in half, then made 4 slightly smaller pasties, & that worked out just fine! Loved the idea of these handy meals, & they were satisfyingly flavorful & enjoyable! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]