Pastie Recipes

PASTIES II

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.

PASTIES

Steps:

• Preheat oven to 160c for a fan forced oven or 180c for non fan forced.
• Seperate pastry sheets and defrost. Using the largest dinner plate that will fit on the pastry square, cut circles.
• Mix filling ingredients together and divide into 5.
• Place 1/5th of the mixture along the centre of a pastry circle, then moisten edges with water and bring together crimping to seal.
• Repeat with remaining 4 circles of pastry.
• Place on a baking tray and brush with the glaze; cut a small hole in pastry to allow steam to escape.
• Cook in preheated oven for 45 minutes or until golden.

PASTIE

Steps:

• Put the vinegar in a 1-cup measuring cup and fill the remainder with water. Add the beaten egg to a small bowl and add the vinegar and water and mix together. In a large mixing bowl cut the lard into the flour. Add the liquid and mix together. The less you handle the dough the better the crust will be.
• When the mixture is totally combined into the dough cover the bowl with plastic wrap and place into the refrigerator until you will be putting the pasties together.
• Trim all of the fat from the steak and dice into 1/2-inch cubes. Peel and dice potatoes into 1/2-inch cubes. Peel and dice rutabaga into pieces smaller than the potatoes. Peel and dice carrots into pieces smaller than the potatoes. Place all ingredients into a very large mixing bowl and combine thoroughly with your hands. Be sure to start with clean hands and nails. Add the salt and pepper and mix the ingredients to combine. My mother used enough pepper to turn the entire bowl black before mixing the ingredients.
• Roll out the pie crust and place bottom crusts into 2 (9-inch) pie tins. Do not grease the pie tins before adding the crust. Next, fill the pie tin with the meat and vegetable mixture. It should be heaping since the mixture will cook down. Before placing the top crust in place, add a large pat of butter to the top of the pie filling. Remember we cut off all the fat on the meat earlier. Place top pie crust and trim to finish. You can use the finger-and-thumb method to finish the crust, like Grandma did, or you can use a fork to finish the crust. Before placing into the oven, cut 2 slits in the crust for steam to leave the pastie while cooking. Also using the egg and a little water, make an egg wash to brush on the crust. This will give the crust a golden, shiny finish.
• Bake the Pasties in a preheated 350 to 375 degree oven, middle rack for 90 minutes. Watch the crust so that it doesn't get too brown in the cooking process.

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.

MOTHER'S PASTIES

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.

UPPER MICHIGAN PASTIES

Steps:

• Crust:.
• 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.
• Filling:.
• 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.

CORNISH PASTY

Steps:

• Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
• Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across - use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
• Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.

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.