Recipe by out of here
This is my version of a yooper pastie--just like my Mother-in-law made.
Top Review by Chef Tweaker
I have no frame of reference for what a pastie is supposed to be but I thought this turned out good. There was way too much filling though so I baked the extra in a dish. That would have worked if I had covered the dish! I guess being in the crust the filling must be steaming to help it cook. I did greatly reduce the amount of salt and pepper in the filling. This would NOT work for someone on a low sodium diet! I think the crust could have stood with less salt as well so I will try 2 tsp next time. ETA: I made them all up at once but only baked half of them. The others I put into the freezer. Last night I pulled them out and placed them on a cookie sheet. I loosely covered them with foil and baked at 350 for 60 min then removed the foil. I think it was only another 15 min to cook them completely. I'm so glad I did it this way because they came out just as tasty as if they were fresh baked!
- 226.79 g lard
- 236.59 ml boiling water
- 946.36 ml all-puroose flour
- 14.79 ml salt
- 8 potatoes, peeled and cubed
- 1 large rutabaga, peeled and cubed
- 453.59 g ground sirloin
- 3 sweet onions, peeled and chopped
- 29.58 ml salt
- 14.79 ml black pepper
Directions See How It's Made
- Pour the boiling water over the lard until the lard is dissolved.
- Add salt to flour and add this to the waterand lard.
- Mix this together until it forms a ball.
- Wrap in Saran Wrap and refrigerate overnite.
- Combine the filling ingredients in a large bowl. Let sit and meld together, while rolling out the crust. This chilled dough will make 8 pasties.
- Take one of the dough balls and roll out on a floured surface, roll into a circle about.
- 1/8 inch thick. Do the same with all the dough.
- Put large cupful of filling on the crust; dab ice water around the edge of the crust to seal.
- Add a teaspoon of butter on top of the filling before sealing.
- Fold crust over top of filling like a turnover, and seal edges well.
- Place pasties on baking sheets and bake at 425°F for 15 minutes; then turn oven down to 350°F for 60 mimutes, or until nicely browned.
- When done, brush the top with butter.
- I serve with ketchup.