Wednesday, January 9, 2013

Pasties

If you grew up in Michigan you know about these yummy little meat pockets.  I am not a Yooper so this is not a recipe passed on from generations and a true Yooper would probably scold me for some of the changes I made.  Pasties have lots of history.  The Michigan pasty started when Cornish miners settled into the region.  Other ethnic groups quickly began making these portable meat pies because they were an easy way to get a hot balanced meal down in the mines.  That is a seriously summed up history, but you get the gist of it :)

Technically you can put anything in these little dinner pies.  I chose to use a combination of ground beef and ground pork with vegetables. You can make them vegetarian, use chicken, stew meat, or any other combination you see fit.  I also did another no-no by adding carrots and seasoning, but hey it's what I like.  Traditionally they are eaten with ketchup, but we like ours smothered in a gravy (another tell tale sign I am nit a Yooper).

The best part about these handy little meat pies is that you can make a large batch and freeze some for a quick hearty meal later on.  I strongly suggest doing it this way and my recipe makes 16 large pasties so if you don't want extras I suggest scaling down the recipe.  


Pasties
7 cups all purpose flour
1 TBS salt
2 cups shortening
2 cups cold water
3 lbs ground beef
1 lb ground pork
1 TBS garlic powder
1/2 tsp marjoram
2 tsp black pepper
1/2 tsp allspice
1/2 tsp sage
2 tsp salt
2 large baking potatoes, peeled and diced small
1/2 rutabaga, peeled and diced small
4 carrots, peeled and diced small
2 onions, diced small
1 stick of butter
  • In a large bowl combine flour and 1 TBS salt
  • Cut in shortening until mixture has a texture of coarse crumbs
  • Stir in water and fully combine
  • Form into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours (overnight is best)
  • In a large bowl combine the remaining ingredients (except butter) and mix well (I add all the vegetable and seasoning and mix well to coat then add the meat and combine using my hands)
  • Divide the dough into 16 equal balls (cut the large ball in 4 equal pieces, reshape the 4 pieces into balls, and cut each ball into 4 equal pieces)
  • On a lightly floured surface roll dough into circles about 1/8-inch thick (I do this one at a time, fill then repeat)
  • Add about 1 cup filling on the bottom half of the circle, put two small pats of butter on top, fold over to seal, crimp the edges, and poke 3 times with a fork to vent (or cut slits if you prefer)
  • ****HERE is a great video on how to crimp a pasty****
  • Repeat until all the pasties are complete
  • Place pasties on a baking sheet lined with aluminum foil and bake in a preheated 350 degree oven for 60-75 minutes
  • To freeze: bake through, allow to cool completely, wrap in aluminum foil, place in a ziploc bag, and label
  • To reheat from frozen: Bake frozen pasties wrapped in foil in a preheated 350 degree oven for 30 minutes, remove foil, and continue to bake for 15 minutes or until heated through
  • I smother mine in beef gravy, but traditionally they are served with a side of ketchup...try both and see what you like!
There you have it.  Pasties!  Yum!  Like I said I am in no way implying these are traditional, but they sure are delicious!  And as an added bonus I have 4 meals for the family in my freezer ready to go.  Can't beat that!

Below is the nutritional information per pasty.  This recipe yields 16 pasties.

Nutrition Facts
Serving Size 311 g
Amount Per Serving
Calories
729
Calories from Fat
345
% Daily Value*
Total Fat
38.3g
59%
Saturated Fat
13.9g
70%
Trans Fat
0.0g
Cholesterol
112mg
37%
Sodium
718mg
30%
Total Carbohydrates
54.1g
18%
Dietary Fiber
3.5g
14%
Sugars
2.7g
Protein
40.5g
Vitamin A 55%Vitamin C 15%
Calcium 4%Iron 36%
Nutrition Grade B-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points


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12 comments:

  1. That does sound good!

    Just a couple of questions though, is the ground beef and pork raw when you put it in the dough? Just wondering if the grease makes the pasties soggy?

    Thanks for sharing!

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    Replies
    1. Yes you put everything in raw. The crust is tender and flaky kind of like a pot pie. Not sure why it works, but it does :) Maybe because it is a pie crust and it is more sturdy??? But no they aren't soggy hope you give it a try and would love to hear what you think!

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  2. This looks delicious! I would love to have you share them over at my new Pinterest Power Party!
    http://www.thetaylor-house.com/2013/01/10/pinterest-power-party-1.html

    Chrissy

    ReplyDelete
  3. Yummy! Can't wait to try them. Will definitely be pinning.

    ReplyDelete
    Replies
    1. Awesome! I hope you enjoy them and thanks for sharing :)

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  4. These just say fun to me. I like that they can be frozen--I agree great to make a big batch and have some stashed away. Because who wouldn't want this stashed away?!

    Thank you for linking, Erika!

    ReplyDelete
    Replies
    1. They are and so versatile too! You really an put just about anything in them :)

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  5. I read about these in Harry Potter- maybe a Michigan and English thing. Lol. They look great and hearty.

    If you'd like to join my Photo Friday link hop on tomorrow, we'd love to have you!

    Cheers!

    ReplyDelete
    Replies
    1. Yes they are originally Cornish dating back to the 13th century. The EU has actually put strict guidelines on what is actually a traditional Cornish Pasty and this is definitely not it. It has seasoning, carrots, and ground meat instead of chunks of beef. HERE is some interesting reading on the pastry including history and a true traditional recipe.

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  6. This is pure comfort food, it looks so delicious! Thank you so much for celebrating TWO YEARS with FULL PLATE THURSDAY, I appreciate your visit!
    Come Back Soon
    Miz Helen

    ReplyDelete
    Replies
    1. Thank you! And YAY! for the two year celebration! Congrats!

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What do you think? I'd love to hear from you!