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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pasties From Grandma Bastian Recipe

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This recipe for Pasties From Grandma Bastian is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups of flour, 8 T. shortening (she used Crisco), salt, 1/2-1 cup of water, 3 lbs. beef, 1 lb. pork, 5 lbs. potatoes, 3 onions.
Directions:
Directions:
Mix flour, salt and shortening and add water, a little at a time. Make a soft dough. Put in refrigerator over night. Take out 2 hours before using. Cube 3 lbs. beef, 1 lb. pork and around 5 lbs. potatoes. Add 2 or 3 onions. Mix well. Roll 1/3 of the dough until thin. Put one handful of dough every 5 inches, cut in pie shape. On large side, put or fold each corner to cover meat, Put 1/2 t. shortening on meat before rolling up, roll over and pull and tuck dough to make pasty and cover all openings. Grease top and place on greased cookie sheet, about 8 pasties per sheet. Bake at least 1 hr. and 10 minutes, (probably more) at 350º.
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
Grandma Bastian made these in large quantities and gave them to us for many Christmases and showed our family the way in which she made these. She was introduced to pasties as they were used by members of her family who worked in the copper mines in Calumet Michigan. Folklore says that miners liked their pasties to "stand up" to working conditions and be able to survive a fall down a mine shaft.

 

 

 

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