Yooper Pasty Recipe

[jmichna]

From an Ontonagon neighbor:

3 cups flour
1 cup Crisco shortening
1/2 cup ice water
1 teaspoon salt
3 lb. pot roast, (weight with bone)
3 medium potatoes
1 carrot
1 small onion
butter

Cut shortening thoroughly in to flour. Add ice water, a little at a time, until mixture forms a ball.

Cut raw pot roast and potatoes in to bite sized chunks. Slice carrots very thin. Dice onion.

Divide dough in to four sections. Roll out each section into an oval shape, about 1/4 inch thick. Layer some of the meat, then onion, then potatoes, then carrots on the bottom section of the oval. Sprinkle with salt and pepper. Place a thin pat of butter on top. Pull top of dough over filling to form a turnover. Crimp edges with a fork, then roll the edges upward and crimp again - (these things tend to leak!). Cut slits in the top for steam release. Arrange on a cookie sheet.

Bake at 400 degrees for about an hour and fifteen minutes. Check after an hour - if they're browned nicely, they're done.

Makes the house smell divine! Enjoy.

P.S. I usually make a double batch - they're kind of a pain in the butt to make; better to get it all done in one day and have a supply in the freezer.

ETA: You can substitute a rutabaga or turnip for some of the potatoes.

[Piyush]

Hi,

Nice method, I am giving an another way for this:

Pie dough ingredients:
3 cups of flour
1 1/4 cups butter Crisco or regular Crisco shortening
1/2 cup cold water
1 tsp.. salt
Mix the flour and salt. Then cut in shortening with pastry blender or (use two knives cutting against each other). Keep cutting in until it all seems to be cut in together. Now put in the water all at once and mix with a spoon, until you have a clump of dough that stays together. Now this dough will be very moist, so you can now work just enough flour in with your hands to make it a plyable and soft dough. Hint: Use a lot of flour when rolling, also.

Filling Ingredients:
1 pound of 1/4 inch cubed steak (round, sirloin, ground chuck or sirloin etc..)
4 cups of 1/2 inch cubed pealed potatoes
1 cup of 1/4 inch (or chopped) onions
1/2 cup of 1/4 inch cubed rutabaga (carrot can be substituted)
2 tsp.. salt
1/2 tsp.. pepper

Mix it all in a big bowl.
Divide the dough into 4 equal portions and roll out one at a time into a 12" circle and 1/4 inch thick. (Use lots of flour on your rolling surface) (trim excess dough if necessary) Fill each with one heavty size cup of the filling and place 1/2 TBLS. of oleo on the top. Now fold the crust over the mixture. (It now is a half circle). Roll the excess edge up to meet the form of the ingredients, you should have by now a half moon shape. Make about four 1/4 inch slits on the top with a sharp knife. Gently pick up the pastie with a spatula and place on a large cookie sheet and cook them in pre-heated oven, for 1 hour at 375 - 400 degrees F. How do I eat a pastie? I cut it in half, pick it up and eat it like a sandwich and daub catsup on every bite!!! ] ( Yooper Style ) Optional hint for eating: Break -up on plate and serve with heated canned gravy. Makes 4 Large.(Pilgrim Style) Serve with a nice leaf lettuce salad or coleslaw Enjoy!
Hint: Can always be made as a Deep-dish Pastie in a deep-dish pie plate or 9 inch regular pie plate using a two-crust method.ingredients in this recipe would make two good-size, deep-dish pasties and three regular 9 inch pie's.Bake the same as above.

To Freeze the Pastie

If planning to freeze pasties, I suggest to partially bake them for about 15 minutes. to prevent the potatoes from turning black. When ready to serve, Partially thaw before baking and bake for about 45 minutes to a golden brown.


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[jmichna]

Piyush,
Looks like a good recipe, but perhaps a little light in the ratio of meat to veggies, to my taste. I'll bet you must come from a big family!

[Lundy]

Oh man I love me a good pasty.

[Lopper]

Yumm Mrs. Lovett's meat pies