GRAMMA SCHULER'S PASTIES (A MONTANA PASTY RECIPE)
The Pasty was a traditional savory meat pie cooked in the morning so for lunch for the miners. The Montana pasty in this recipe is authentic and tasty.
Provided by MyCommunalTable
Categories Snack
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400F.
- Prepare Gramma's Pie Crust in the quality you desire. Cover and let rest. Note: see crust recipe to see the correct quantity. Depending if you make your pasty in individual pies or in traditional pie form.
- Mix all the ingredients in mixing bowl.
- Roll out crust. Fill with meat mixture. Dab mixture with butter. Fold over top crust. Vent.
- Bake for 30-40 minutes or until golden brown.
- These ingredients make one nine-inch pie shell. If you are making a traditional pie, double the ingredients. If you are making four individual pies, triple the ingredients.
- Sift the flour and salt together in a large bowl. Cut the lard and butter into the flour using a fork or cutter until the fat pieces are the size of peas.
- Add water gradually, gently mixing with your hands until dough hold together. Do not overmix or the crust will be tough. Cover the dough with plastic wrap and chill before using.
COAL MINERS PASTIES
Coal miners in the Midwest would take these for their lunch. They keep warm rather long wrapped in a towel. Some housewives would stuff one end with a savory filling, and the other with a sweet one. That way you could have your dessert with your dinner! For a true coal miner meal experience, be sure to roughly chop the potatoes.
Provided by Kevin Ryan
Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place the flour, 2 teaspoons of salt, and the lard in a bowl. Quickly rub the lard into the flour with your fingertips until it resembles small peas. Pour in the ice water, and form into a ball. Add more water if it feels too dry. Divide the dough into 6 balls, and wrap in plastic. Chill one hour.
- In a bowl, combine the meat, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
- Preheat the oven to 400 degrees F (205 degrees C).
- Roll out one of the balls on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9 inch circle in the dough; cut out the circle. Place about 1 1/2 cups of the meat mixture into the middle of the circle. Fold the edges of the circle up to meet along the top of the meat filling, and crimp the dough along the top to seal. Repeat until all dough is used up. With a spatula, transfer the pasties to an ungreased sheet.
- Bake the pasties for 45 minutes, or until golden. Serve hot or at room temperature.
Nutrition Facts : Calories 1186.3 calories, Carbohydrate 98.9 g, Cholesterol 140.9 mg, Fat 66.6 g, Fiber 7.3 g, Protein 45.4 g, SaturatedFat 25.9 g, Sodium 2202.8 mg, Sugar 5.5 g
BEEF PASTIES
We had lots of leftovers when we sampled Leona's pot roast in out test kitchen, so our staff came up with this recipe for fast-to-fix pasties. Just tuck the cooked roast beef, carrots, potatoes and onion into pie pastry-your family will be amazed at the tender and flaky results!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 724 calories, Fat 33g fat (14g saturated fat), Cholesterol 93mg cholesterol, Sodium 1057mg sodium, Carbohydrate 71g carbohydrate (6g sugars, Fiber 2g fiber), Protein 33g protein.
CORNISH PASTIES
On a vacation many years ago, my family stopped for lunch at a little cafe, the Game Keeper Cafe, in Butte, Montana. We ordered a Welsh dish-cornish pasties-and it was absolutely delicious. We couldn't resist asking to meet the cook. We asked for the recipe, and he was happy to share this cornish pasty recipe. -Nellie Rader, Emmett, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the beef, potatoes, onions and seasonings; set aside. For pastry, in a large bowl, combine the flour, salt and baking powder. Cut in shortening and butter. Gradually add water, tossing with a fork until dough forms a ball. , Turn onto a lightly floured surface. Divide dough into 12 pieces; roll each into 6-in. circles. Moisten edges with water. Place about 1/2 cup filling on half of each circle. Fold other half over the filling; press edges together with a fork to seal. , Cut several slits in each pastry. Place on a baking sheet. Combine egg and cream; brush over pastry tops. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 40-45 minutes longer or until golden brown.
Nutrition Facts :
PASTIES II
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.
Provided by RaiderMom
Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- 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
CORNISH PASTIES
My Great-Aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. Serve with a green salad to make a wonderful meal. -Verna Hainer, Pueblo, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes., Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 50-60 minutes or until golden brown. (If desired, pour milk into slits halfway through baking time.) Serve with ketchup., Freeze option: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.
Nutrition Facts : Calories 556 calories, Fat 32g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 864mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
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.
MONTANA PASTY
Yield 10 pasties
Number Of Ingredients 14
Steps:
- Mix flour, salt, and Crisco with egg beater until like cornmeal. Add 2 eggs and a cup of cold water. Put all this on a table, with a thin layer of flour; sprinkle water on slightly; and then knead into a roll. Put all this into the refrigerator to chill for awhile. Take your pasty roll out of the refrigerator and make 10 round things with your rolling pin. Then fold them over with the Stuffing in the middle and make neat half-moon shapes, poking arty stab holes in them to let the steam out (pierce with a fork). Roll up the edges and press with the fork aesthetically. You can paint them with milk or egg white to make them brown, if you want. This enhances their natural beauty. Bake them in an oven for 1 hour at 425°. Serve with gravy or ketchup on a plate-or munch hand-held cold. A 10-pasty recipe.
Nutrition Facts : Nutritional Facts Serves
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