Copper Country Pasties Recipe Dough

COPPER COUNTRY PASTIES

Steps:

• Divide the pie dough into 6 equal portions, press each into a flat disc, then stack them on a plate, cover with plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 400. Line a baking sheet with parchment paper.
• Combine all the filling ingredients in a large bowl (be liberal with the salt and pepper) and mix well.
• Roll out each dough disc into a 9-inch circle and brush edges with water. Place about 1/6 of meat-vegetable mixture off-center on each circle, topping each with 1/6 of the butter. Fold the large side of the dough over the filling, then crimp the edges to seal. Place on the prepared pan and cut several slits in the tops.
• Bake about 15 minutes, then reduce heat to 350 and continue to bake (20 to 30 minutes) until the tip is golden brown. Serve with plenty of ketchup.

COPPER COUNTRY PASTIES

Steps:

• In a large bowl, combine flour, butter and salt. Blend ingredients until well combined.
• Add water, one tablespoon at a time to form a dough.
• Toss mixture until it forms a ball.
• Knead dough lightly against a smooth surface with heel of the hand to distribute fat evenly.
• Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
• Filling:Combine all filling ingredients in a large bowl.
• Divide the dough into 6 pieces. Roll each of the pieces into a 10-inch round on a lightly floured surface.
• Put 1-1/2 cups of filling on one half of the round.
• Moisten the edges with water. Fold the unfilled half over the filling to enclose it.
• Pinch the edges together to seal. Crimp edges decorativley with a fork.
• Transfer pasty to lightly buttered baking sheet and cut several slits in the top.
• Repeat with the other dough rounds.
• Bake in a preheated 350 degree Fahrenheit oven for 30 minutes.
• Put 1 teaspoon of butter through a slit in each pasty and continue baking for 30 minutes more.
• Remove from oven, cover with a damp tea towel, cool for 15 minutes.
• Serve with additional butter and ketchup, if desired.

UPPER PENINSULA PASTIES

Steps:

• In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.