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.
GREAT GRANDMA JOHNS' PASTIES
This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.
Provided by JJohns
Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
- Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
- Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
- Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
- Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.
Nutrition Facts : Calories 620.6 calories, Carbohydrate 57 g, Cholesterol 45.4 mg, Fat 34 g, Fiber 4.1 g, Protein 21.3 g, SaturatedFat 9.6 g, Sodium 186.1 mg, Sugar 2.1 g
MOMOSITA'S CHICKPEA SPINACH DELISH
I made this up for a quick lunch for my veggie friend, DH and I. It turned out great! If you don't have Recaito, you can subsitute 1/2 bunch of chopped cilantro. I think it's important to use Red Gold diced tomatoes because they are not mushy and have great flavor. Serve over rice.
Provided by lolablitz
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion in olive oil until soft and translucent.
- Add garlic and spices. Cook for 1-2 minutes until garlic is fragrant.
- Add Recaito, green chilis, chickpeas, undrained tomatoes, and spinach.
- Cover and cook over medium heat for 5 minutes or until spinach slightly steams and is wilted.
- Cook over medium-low, uncovered for 10 minutes.
- Serve over rice.
Nutrition Facts : Calories 213.3, Fat 5.1, SaturatedFat 0.7, Sodium 361, Carbohydrate 36.1, Fiber 7.9, Sugar 5.7, Protein 8.5
LINDA'S MONSTER COOKIES
These cookies are great just from the oven, but even more amazing you can freeze them after baking and when you thaw them out they will be just as chewy and good as they were when they were fresh. Recipe is easily halved or doubled. Yummy!
Provided by SYNEVA B
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 72
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a very large bowl, cream together the margarine, butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda, baking powder, salt and rolled oats; stir into the sugar mixture. Mix in chocolate chips and candy-coated chocolate pieces. Drop by tablespoonfuls onto the prepared cookie sheets.
- Bake for 10 to 11 minutes in the preheated oven, or until the edges are golden. If you like chewy cookies, take them out before they look done.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 22.9 g, Cholesterol 17.5 mg, Fat 7.7 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 127.3 mg, Sugar 14 g
MOTHER'S PASTIES
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
Categories Lunch
Time 1h10m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- 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.
MOMOSITA'S SIMPLY THE BEST POT ROAST
Amazing wonderful pot roast adapted from family recipe and Mercy's Fabulous Country Chuck Roast. I posted this mainly because i make it so often and need a central place to keep the recipe :)
Provided by lolablitz
Categories One Dish Meal
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F.
- Season one side of roast with salt and pepper and place, that side down, into large frying pan of HOT oil (to sear and brown). OR sear in a dutch oven to save dishes. Season other side while bottom side is browning.
- When browned, turn over, brown other side. Turn off heat.
- Add half of brown sugar to top of roast. Press into roast. Flip roast and add remaining sugar to other side, pressing inches.
- Add flour to medium bowl and whisk in beef broth. Whisk in chicken base, horseradish and mustard.
- Place roast in large deep casserole dish with lid (OR keep in the dutch oven), pour in beef broth mixture so it reaches halfway up the roast. You don't want to drown the meat in liquid.
- Add the vegetables around and under roast, making sure the lower part of the meat is still submerged in the liquid. Add liquid if necessary.
- Cover and bake in 300°F oven for 3 hours, turning meat over halfway through.
Nutrition Facts : Calories 191.4, Fat 5.4, SaturatedFat 0.8, Sodium 1057.1, Carbohydrate 31.6, Fiber 3.7, Sugar 8.2, Protein 5.1
MOMOSITA'S KICKED-UP-A-NOTCH PASTIES
I LOVE Charmie777's recipe for Chilean Empanadas #131090, they are fabulous! Her wonderful recipe inspired the base for this pasty recipe. We love pasties up here in Wisconsin, and this is such a tasty take on the perfect pocket-sized meal. Pasties were widely popular in Northern Michigan (Da Yooper country) because of the miners. They're hearty, the perfect size to take to work and don't make a mess.
Provided by lolablitz
Categories Savory Pies
Time 1h25m
Yield 16 Pasties, 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375º.
- Place rutabaga and potatoes in a heavy skillet with 1 1/2 cups of water.
- Add salt and pepper to taste, a dash or two of good quality curry and a pinch of brown sugar.
- Bring to a boil and then simmer for 10-15 minutes or until fork-tender.
- Remove veggies to a plate and rinse pan.
- Add beef, bell pepper and garlic to pan and cook over medium heat until beef is no longer pink.
- Add potatoes and rutabagas back to pan.
- Add raisins, olives, vinegar, spices and water, mixing well.
- Add flour and stir occasionally until thickened (a few minutes).
- Season with salt and pepper.
- Turn off heat and mix in cilantro.
- Roll out one biscuit on a lightly floured surface to 1/8" thick (should be size of a medium plate).
- Place 1/4 cup of filling on dough.
- Fold over and press edges to seal.
- Using fork, crimp edges.
- Place on a large, ungreased baking sheet.
- Bake until golden brown, about 12 minutes.
Nutrition Facts : Calories 242.2, Fat 11.3, SaturatedFat 3.7, Cholesterol 28.9, Sodium 425.3, Carbohydrate 24.6, Fiber 1.4, Sugar 7.5, Protein 10.9
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