OLD MICH.FINNISH PASTIES SAY PASTEES
This recipe is passed down from fathers family. They migrated from Finland to upper Mich. Other Finn's to Minn.& NO.Dakota as did people from all over Europe. The pastie recipe was originally brought over by the Cornish people, and quickly caught on with the miners working in the copper mines in the upper Mich area that was...
Provided by Nancy J. Patrykus
Categories Other Main Dishes
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. CRUST: In a large bowl combine, first 4 ingredients. Blend ingredients well, add water one Tablespoon at a time to form a ball of dough. Knead lightly with the heal of your hand to blend evenly.Form into a ball, dust with flour, wrap in wax paper and chill 30 minutes.
- 2. Filling: Divide dough into 6 pieces, roll each into a 10 inch round. Put 1-1/2 cups of filling on half of each round. Moisten the edges andfold the unfilled half over the filled half to enclose it. Pinch the edges together to seal and crimp them together. Put 6 pasties on a lightly greased baking sheet and cut several slits on top. Bake in a preheated oven 350 for 30 minutes. After 30 minutes baking, put i tsp.of butter in a slit of each pastie and continue baking another 30 minutes. Remove from oven, cover with a damp yea towel, cool for 15 minutes. Serve with butter an d ketchup. Can be served warm or cold for a snack or sack lunch.
- 3. NOTE: I was told when the miners went down into the mines, they would put the pastie on there head, under the cap....to keep the pastie warm! Miners wives would crimp the pastie with a ridge on the top, so when they ate with dirty hands..they would hold the pastie by the crimp which helped to keep the pastie cleaner. Then they would throw away the crimp !
UPPER PENINSULA PASTIES
I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
COPPER COUNTRY PASTIES
Pasties are a beef and pork pie with vegtables. They are as common in the Upper Penninsula of Michigan as Big Macs. When the copper mines were booming a century ago, people from all over Europe flocked to our area, and the pasties brought over by the Cornish, quickly caught on. These are time consuming to make, but the end results are worth it! Make a double batch and freeze half! By the way, the "a" is silent in pasty!
Provided by yooper
Categories Pork
Time 3h
Yield 6 serving(s)
Number Of Ingredients 11
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.
COPPER COUNTRY PASTIES
Provided by John Willoughby
Categories dinner, main course
Time 2h
Yield 6 pasties
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 17 grams, Carbohydrate 37 grams, Fat 30 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 12 grams, Sodium 706 milligrams, Sugar 4 grams, TransFat 1 gram
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