Notes From James
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Pasties 102   James - Sunday, December 22, 2013, 4:59 pm

Well, I'm not a chef. I'm not even a cook. I can barely order McDonald's. However, here is my recipe for pasties, a sort of stew-in-a-pie-package that is a delicacy of the Upper Peninsula of Michigan.

Making the Crust

  • 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. Mash ingredients together with hands 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. Even though the recipe I followed had this, I find that I need to make two batches to have enough crust. Probably needs a lot more water than 6 tbsp as well.

Making the Filling

  • 1 lb. round steak, coarsely ground
  • 1 lb. boneless pork loin, coarsely ground
  • 5 carrots, chopped
  • 2 lg. onions, chopped (I use 3 yellow onions)
  • 2 potatoes, peeled and chopped (or 3 smaller ones)
  • 1/2 c. rutabaga, chopped (can substitute turnip)
  • 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


Serve with brown sauce!

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