Simple Yooper Style Pasty Pie An Original Recipe By Cathy Hurkmans Tolman

QUICK PASTY PIE

Steps:

• Preheat oven to 450°F.
• Place crust in an 8-inch pie pan and press into bottom of pan.
• In a large bowl, thoroughly combine hash browns, ground beef, shredded onion, garlic, salt and pepper, and carrots (if using).
• Place filling into the pie pan and top with second pie crust.
• Seal edges of crusts together and cut vents into the top crust.
• Bake for 50-60 minutes or until meat is cooked through (I use a meat thermometer).
• Serve topped with beef gravy or ketchup, if desired.
• ***TIP - to prevent the edges of the pie crust from browning to quickly, wrap aluminum foil around the edges of the pie before baking, then remove with 20 minutes left.

NEVER, NEVER FAIL PIE PASTRY

Steps:

• In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

PIE PASTRY

Steps:

• Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
• Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
• Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.

HOMETOWN PASTY PIES

Steps:

• In a large bowl, combine flour, sugar and salt; cut in shortening until crumbly. Whisk water, egg and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in quarters so that two of the portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate until easy to handle, about 1 hour., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 5 minutes. Add carrots; cook until vegetables are tender, 6-9 minutes longer. Drain and set aside., In a Dutch oven, cook beef and sausage over medium heat until meat is no longer pink. Remove from pan with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in drippings until tender. Add soups, peas, sherry, salt, seasoned salt, pepper, beef mixture and potato mixture; heat through., Preheat oven to 375°. Roll out one of the larger portions of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Fill with half of the meat mixture. Repeat with remaining larger portion of dough and filling., Roll out smaller portions of dough to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake until crust is golden brown, 45-50 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Sprinkle tops with cheese; let stand 10 minutes. Serve with sour cream.

CLASSIC BUTTER PIE PASTRY

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.

PASTY PIES

Steps:

• Mix together all ingredients for pie crusts and roll out for two crust pie. If time is an issue, use the already pie crusts and follow the directions on the box.
• Filling - Peel and cut up the rutabaga and potatoes, cut up the baby carrots and put into pot and add water to cover and bring to boil. Boil the vegetables until almost done. Drain water and set aside.
• Brown the hamburger and pork sausage along with the chopped onions until done. Drain the fat off and put the beef gravy into the cooked meat. Add the cooked rutabaga, potatoes, and baby carrots. Set aside.
• Roll out the pie crusts and put into the pie plates. Take the filling and put into each pie crust, add the second pie crust over top of the filling and make slits into the top of each crust.
• Bake 20 minutes at 450 degrees F, reduce heat to 350 degrees F and bake for another 30 to 40 minutes. Cool for at least fifteen minutes before eating.

PASTY PIE

Steps:

• Mix onions with meat. Add carrots and diced to potatoes. Salt and pepper and mix in a large bowl.
• Prepare bottom crust (pie dough) in a deep dish pie pan. Pour meat and potato mixture into shell.
• Place 4 pats of butter on top and cover with top crust. DO NOT cut holes in top of crust. Seal crusts well.
• Bake in 375 degree oven on middle rack for 1 hour. Watch that crusts do not burn. Serve with gravy or ketchup.

SIMPLE YOOPER STYLE PASTY PIE AN ORIGINAL RECIPE BY: CATHY HURKMANS TOLMAN

Steps:

• Bring 4 ready made refrigerated pie crusts to room tempature . I usually just take them out while prepare the meat mixture and they are softened enough by then to unroll easily. Mix all ingredients ( except the pie crusts) well in a large mixing bowl. It works best to use your hands to mix. Add salt & pepper (to taste) ,a little at a time , as you mix. That allows the salt & pepper to get mixed in better. Place a single crust into each of two deep dish pie plates, press in. Divide meat mixture between the two crusts and pat it down some to hold it together well, it should be well above the depth of the pie plate,be sure to keep it pretty even across so it will cook evenly. Use the other two crusts as tops. Pinch edges together all the way around and cut off excess crust. Cut a few 1 inch slits in top of each pie. Brush edges of crust with a little milk to keep them softer. Bake about 1 hour and 20 minutes at 350* uncovered. If using foil pie plates bake them on a baking sheet. Let the pies set for about 10 minutes before cutting.
• note* If you're unsure if the middle is done you can use a meat thermometer or simply poke the potatoes with a fork to test for doneness.
• THIS RECIPE CAN BE CUT IN HALF VERY EASILY TO JUST MAKE ONE PIE. I LIKE MAKING TWO , BAKING THEM BOTH AND THEN FREEZING ONE FOR ANOTHER DAY. ONE PIE WILL SERVE 4 TO 6 PEOPLE EASILY
• Traditionally in this neck of the woods people eat pastys with either ketchup or beef gravy, but they are also very very tasty on their own.