Email to Shareen k      

Recipe Categories: FOODCRAZY's HOME PAGEAppetiser-spreaddip Appetisers Asian BarCookies basics Beverage bread BREAKFAST Brownies cake Cakes CAKESandPIES cakesusingcakemix CANDY CASSEROLES Cheesecake Chicken-maindish COOKIES CROCKPOT DESSERTS Egglesscake EGGS FISHandSEAFOOD Frosting Lemondeserts MainDish MEATS Mexican Muffins Pasta PASTRIES Pie Pie-Savoury PIZZA PorkChops POULTRY Rice salad-dressings salad-seafood SALADandDRESSING Sandwich SAUCES SavouryPie Scones Seafood-maindish sides sides-potato sides-vegetable SOUPSandSTEWS Sweetbreads TARTSandPIES Thai VEGETABLES VEGETARIAN

Michigan Pasties




Source of Recipe


Posted By: Wanderer Source: Marcia Adams, “Heartland: The Best Of The Old And The New From Midwest Kitchens,” 1991.


Recipe Introduction


Makes 6 large pasties
“Pasties are the ultimate Michigan snack food, no longer just a treat for those folk who live on the Upper Peninsula. I’ve always enjoyed eating pasties when visiting there, but when I attempted to duplicate them in my own kitchen, they never seemed to taste as good as they did in those country kitchens and restaurants.

After much research, close questioning of Michigan residents, and many testings, I offer the following recipe as a close relative to those hearty pasties so beloved by the hard-working miners in the Wolverine State.”



List of Ingredients




1 pound boneless beef sirloin, cut in 1/2-inch cubes
1 pound boneless pork butt, coarsely ground
1/3 cup ground suet
2 medium carrots, finely minced
2 medium potatoes, cut in 1/4-inch cubes
1 medium onion, finely chopped
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot red pepper sauce
1-1/2 recipes Never-Fail Pie Crust dough
1/2 cup (1 stick) margarine, melted
1/2 cup hot water
Chili sauce (optional)

Recipe



Preheat the oven to 350F. In a large bowl, thoroughly combine the meats, vegetables, and seasonings. With a knife, divide the mixture into 6 wedges, like a pie.

On a floured surface, divide the dough into 6 pieces. Roll out one piece at a time and, using a 9-inch plate or pot lid, cut each into a round with a sharp knife. Place one portion of the meat mixture on half of the round; fold the other half of the pastry over the meat, creating a plump half-moon. Press the edges together firmly with your fingertips, then seal with a fork tine. Using a small 3/4-inch decorative cutter (or a sharp knife), cut a piece of dough from the center of the pasty and discard. With a large spatula, transfer the pasty to 1 of 2 greased baking sheets; do not crowd them. Repeat until all the piecrust and meat mixture is used. The pasties can be frozen at this point.

Bake the pasties for 1 hour, placing a piece of foil over the top of the sheet if they begin to brown too much. Combine the melted margarine and water. Using a funnel or a pitcher, pour some of the liquid into each pasty and continue baking 10 minutes more.

Remove the pasties from the oven and place on a rack. Cover with a towel and allow to stand for 30 minutes before eating. Serve with chili sauce, if desired.

Note: To bake frozen pasties, preheat the oven to 375F. Place the frozen pasties in the oven, lower the heat immediately to 350F and bake for 1 hour and 20 minutes. Add the margarine-water mixture and bake 10 minutes longer. If the pasties start to brown too much, cover with foil.