Submitted by:
Attributed to: Roz
Category: Pork
Description: The pastie recipe was originally brought over by the Cornish people, and quickly caught on with the miners working in the copper mines in the upper Michigan area that was booming there a century ago! When the miners went down into the mines, they would put the pastie on there head, under the cap....to keep the pastie warm! Miners wives would crimp the pastie with a ridge on the top, so when they ate with dirty hands..they would hold the pastie by the crimp which helped to keep the pastie cleaner. Then they would throw away the crimp!
Prep time: 15 minutes
Total time: 1 1/2 hour
Servings: 4
Difficulty rating: 3
Ingredients:
CRUST:
3 Cups flour
1 cups lard or shortening
1/2 -1 Teaspoon salt
5-6 Tablespoons water (enough to make crust moist enough to roll)
FILLING:
3 med. potatoes, sliced
2 carrots, sliced
1/2 pounds beef, ground or cubed
1/2 pounds pork, ground or cubed
1 med. onion, diced
4 pats butter
salt to taste
Pepper to taste
1/2 diced rutabagas (optional)
Instructions:
Combine ingredients for crust listed above to make a dough moist enough to roll
Divide the dough into 4 equal portions (should be enough to roll out into 10 inch circles)
Mix the potatoes, carrots, beef, pork, and onion together.
Take one of the rolled out 10 inch circle of dough and place 1 1/2 cups on half leaving a one inch gap along the edge (Make sure not to over stuff so there is enough filling for 4 pasties) Add a pat of butter on top
Fold the dough over and crimp the edges shut and make a slit on top
(Steps 4-5 should be repeated with the remaining 3 pieces of dough and filling to make a total of four)
Place all 4 pasties on a baking sheet and bake at 375 degrees for 10 min then at 350 degrees for 50 min.