Pastie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons salt
1 cup shortening
1 cup cold water
1 pound ground chuck steak
2 potatoes, peeled and cubed
1 onion, chopped
1/4 rutabaga,cubed
1 carrots, diced (optional)
salt and pepper to taste
6 tablespoons margarine
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Directions: |
Directions:In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
Bake in preheated oven for 1 hour. |
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Number Of
Servings: |
Number Of
Servings:6 pasties |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: "A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color." This recipe came from the Lutz relatives from Calumet, MI.
Grandma said that Aunt Celia said that whatever meat was left over from the night before was used in the pasties and then prepared for the men to take in their lunch the next day to go work in the copper mines in Northern Michigan.
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