Pasty's

[yooperdug]

Lookin good fellers... ;D
Original recipes had just ruttabaga,onions,taters and round steak. But as we all figured out,you can put whatever yo want in em!
Take a little milk and brush over the top of each pasty as they cook-gives em a nice golden sheen and great taste. A pat of butter in each one is somethin my grandma used to do to. dont forget to fork the tops to let steam escape.
ditto on ruttabaga! there aint no substitute!!! damn,IM HUNGRY!

[trapperbud]

Sounds good . ;D

[beaverchick]

Sept 27, 2011 7:17:00 GMT -5 downhome said:

Buddy got a young doe during the MI Early antler-less Disabled/Vet hunt, helped him pull it out and process, in return he tossed me some venison. Been filling the itch for some Pasty's. those who don't know what it is, its more or less a pot pie with out the gravy and baked with out a pan. the original hot pocket. Miners would carry them to work wrapped in a handkerchief to work for their lunch. they are big here in Michigan and other states nearby. there are local variations on serving and preparation, and one place I frequent makes a chicken pasty though Beef is traditional. I have come to like gravy on the side,just dose your pasty generously.

I just grabbed this recipe off the net but it looks pretty close to me.

3 c. flour

1 1/2 sticks butter (cold and cut into bits)
1 1/2 tsp. salt
6 tbsp. water

In a large bowl, combine flour, butter and salt. Blend ingredients until well combined and add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.

filling

1 lb. round steak, coarsely ground
1 lb. boneless pork loin, coarsely ground
(using diced venison instead)
5 carrots, chopped
2 lg. onions, chopped
2 potatoes, peeled and chopped
1/2 c. rutabaga, chopped (can substitute turnip)
(has to be a rutabaga if you ask me)
2 tsp. salt
1/2 tsp. pepper

Combine all ingredients in large bowl. Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes.

Milwaukee Journal March 28, 1943 Welsh


I will be cooking the filling first at least part way. I don't want to blunder and have anything half cooked and a over cooked shell.

let ya all know how the turn out.

[beaverchick]

That sounds delicious! Thanks for the recipe. I'll have to give it a try!

[ninedeer]

sounds good thanks