PASTY (pass-tee) Recipe from the Upper Peninsula of Michigan
FILLING
3 lbs of potatoes diced - frozen diced potToes are okay
1 cup carrots diced - frozen peas & carrots are okay
2 cups onion diced
2 cups rutabagas diced
2 lbs ground beef [or similar meat substitute] cooked & drained
Season to taste
Heat all ingredients together
CRUST
About one dozen 4 oz pie crust dough balls at room temperature
or frozen ready made pie crusts, at room temperature
DIRECTIONS
Roll each dough ball into 10 inch oval
Put 10 ounces of pasty filling in center of circle
Pull outer edges of dough over filling and crimp the edges
Place Pastys on cookie sheet
BAKE for one hour at 350 degrees
"The pasty came to America and became a staple food carried by miners and loggers in Northern Michigan. Pasty is a pastry with a sweet or savory filling baked without a dish to shape it.
*****
A CORNISH PASTY has meat and potatoes in one end, and plum pudding in the other end!
FILLING
3 lbs of potatoes diced - frozen diced potToes are okay
1 cup carrots diced - frozen peas & carrots are okay
2 cups onion diced
2 cups rutabagas diced
2 lbs ground beef [or similar meat substitute] cooked & drained
Season to taste
Heat all ingredients together
CRUST
About one dozen 4 oz pie crust dough balls at room temperature
or frozen ready made pie crusts, at room temperature
DIRECTIONS
Roll each dough ball into 10 inch oval
Put 10 ounces of pasty filling in center of circle
Pull outer edges of dough over filling and crimp the edges
Place Pastys on cookie sheet
BAKE for one hour at 350 degrees
"The pasty came to America and became a staple food carried by miners and loggers in Northern Michigan. Pasty is a pastry with a sweet or savory filling baked without a dish to shape it.
*****
A CORNISH PASTY has meat and potatoes in one end, and plum pudding in the other end!
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