CORNISH FINNISH MICHIGAN PASTIES
- Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
- Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
- Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
- Bake at 425 degrees F (220 degrees C) for 45 minutes.
Nutrition Facts : Calories 882.2 calories, Carbohydrate 75.9 g, Cholesterol 84.3 mg, Fat 50.1 g, Fiber 5.2 g, Protein 29.8 g, SaturatedFat 15.9 g, Sodium 1459.1 mg, Sugar 2.9 g
UPPER MICHIGAN PASTIES
- 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.
Nutrition Facts : Calories 801.3, Fat 35.2, SaturatedFat 13.7, Cholesterol 63.9, Sodium 2689.6, Carbohydrate 97.2, Fiber 9.7, Sugar 9, Protein 23.8
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
Yield 12 servings.
Number Of Ingredients 15
- 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.
- 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.
Nutrition Facts : Calories 887.1 calories, Carbohydrate 72 g, Cholesterol 47.6 mg, Fat 55.3 g, Fiber 4.5 g, Protein 25 g, SaturatedFat 14.3 g, Sodium 762 mg, Sugar 3.4 g
PASTIES were a must years ago when men worked the mines in northern Michigan. The housewives made them in the morning and wrapped them tightly in newspaper so they would stay warm until lunch break. Everyone used to say my mom made the best pasties in the world. This is her recipe. -Vivienne Abraham, Detroit, Michigan
Provided by Taste of Home
Yield 5 servings.
Number Of Ingredients 13
- In a large bowl, combine the potatoes, carrots, onion, salt and pepper. Crumble beef and pork over potato mixture and mix well. Add butter and toss to coat; set aside. , For pastry, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. , Divide dough into five portions; roll each into a 10-in. circle. Place 1 cup of filling in the center of each circle. Fold pastry over filling and seal edges tightly with a fork; cut slits in the top of each. , Place on a greased baking sheet. Bake at 375° for 50-60 minutes or until golden brown.
Nutrition Facts : Calories 958 calories, Fat 49g fat (14g saturated fat), Cholesterol 43mg cholesterol, Sodium 1026mg sodium, Carbohydrate 101g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein.
BEEF AND POTATO PASTIES
The Cornish pasty, a meat-filled hand pie (rhymes with "nasty," not "hasty"), was brought to northern Michigan by English immigrants, who ate it for lunch as they worked in the mines. For good reason-it's portable, fortifying food with straightforward flavor. A pasty-eating tradition remains in the region; they're nowadays typically served with butter and ketchup.
Provided by Sam Worley
Yield Makes 4
Number Of Ingredients 9
- Mix 2 1/2 cups flour and 1 tsp. salt in a large bowl. Cut 10 Tbsp. butter into cubes (it doesn't have to be particularly cold, just firm enough to cut into pieces). Work butter into flour with your fingertips until mixture resembles breadcrumbs. Pour 3/4 cup boiling water over and mix with a wooden spoon. Knead with your hands until dough just starts to form.
- Turn out onto a clean work surface and knead until dough forms, about 20 seconds; roll into a ball. Divide into 4 portions, shape into rounds, and chill until ready to use.
- Preheat oven to 375°F. Mix beef, potato, onion, pepper, and 1 tsp. salt in a large bowl.
- Roll out each round to a 9"-diameter circle on a lightly floured work surface. Arrange a heaping 3/4 cup filling over 1 half of each circle, leaving a 1" border between filling and edge of circle. Cut remaining 1/2 Tbsp. butter into 4 pieces; place on each mound of filling. Pull bottom half of dough over filling; crimp with your fingers to seal. (Alternately, use a fork to seal.)
- Beat egg and a pinch of salt in a small bowl. Using a pastry brush, brush each pasty with egg wash. Cut a couple small slits in top of pasty. Transfer to a parchment-lined rimmed baking sheet and bake until golden brown and bubbling, 45-60 minutes. Serve with butter and ketchup, if desired.
COPPER COUNTRY PASTIES
- 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
This is a traditional Northern family recipe of mine. Fantastic and very flexible as you can pick and choose what you put in your own pasties to fit your tastes. Plus any leftover filling can be used to make a meat pie or be served with rice as leftovers.
Provided by catercow
Yield 6-8 serving(s)
Number Of Ingredients 11
- Mix cubes of turkey, potatoes, carrot, and onion in a large bowl. Add salt pepper and seasonings.
- Mix flour, shortening and salt. Gradually mix in 1/3 cup of water using a fork. Pat into a ball.
- Divide into smaller balls and roll dough out to size of 8 inch pie tin.
- Place 1 cup mixed filling on half of a rolled crust, fold over, and seal edges. Press edges down with fork.
- Brush with milk and bake at 475 degrees for 20 minutes.
- Reduce heat to 375 degrees for an additional 20 minutes.
- Serve with ketchup or steak sauce.
Nutrition Facts : Calories 565.6, Fat 23.4, SaturatedFat 7.2, Cholesterol 94.7, Sodium 163.4, Carbohydrate 59.5, Fiber 3.5, Sugar 2, Protein 27.6
MICHIGAN PASTIES RECIPE
Provided by mz0926
Number Of Ingredients 11
- Serves 4 Use your favorite pie dough or one 15-ounce box Pillsbury Just Unroll! pie crusts. Ingredients2 tablespoons unsalted butter 1 onion, chopped fine 1/2 pound ground pork 1/4 cup all-purpose flour 1 teaspoon minced fresh thyme 1/4 teaspoon ground allspice 2 cups leftover meat and vegetables from Joe Booker Stew, plus 1 cup leftover broth Salt and pepper 2 (9-inch) pie dough rounds (see note) Instructions 1. MAKE FILLING Melt butter in large nonstick skillet over medium-high heat. Cook onion until softened, about 3 minutes. Add pork and cook until no longer pink, about 5 minutes. Stir in flour, thyme, and allspice and cook until fragrant, about 30 seconds. Add leftover meat, vegetables, and broth and cook, stirring occasionally, until liquid evaporates, about 10 minutes. Transfer to large bowl and mash with potato masher until mixture is coarsely mashed. Season with salt and pepper. Cool completely. 2. ASSEMBLE PASTIES Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Cut each dough round in half. Arrange one-quarter of filling on one side of each half, leaving 1-inch border around edges. Brush edges of dough with water, fold over filling, and crimp edges to seal. (At this point, pasties can be refrigerated for up to 12 hours.) Transfer to prepared baking sheet. Cut 3 vent holes in top of each pasty and bake until golden, about 25 minutes. Transfer to wire rack and cool 15 minutes. Serve. Forming Pasties 1. Place the filling over half of the dough crescent, then fold the other side over it. 2. Using your fingers or a fork, crimp the edges of the pasty to seal.
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MICHIGAN PASTIES | MIDWEST LIVING
Calories 525 per serving
- Prepare Pastry for a Single-Crust Pie. Divide dough into four portions. On a lightly floured surface, use your hands to slightly flatten a portion of the dough. Roll dough from center to edge into a 6-inch circle. Repeat with remaining dough portions.
- Spoon about 1/3 cup of the filling onto half of each pastry circle. Lightly moisten edge with a little milk. Fold other half of pastry over filling. Seal edges by crimping with a fork. Cut slits in pastry to allow steam to escape. Brush with a little additional milk. Place on an ungreased large baking sheet.
- Bake in a 375 degree F oven for 20 to 25 minutes or until pastry is golden brown. Cool slightly on wire racks. Serve warm with ketchup. Makes 4 servings.
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