| T O P I C R E V I E W |
| kristin sherrill |
Posted - Jul 22 2010 : 3:30:34 PM
The kind you eat, not the other things! I think that's what they were called. Years ago my step mother's mother made them. I remember they had beef and carrots and potatoes and onion wrapped in a pastry and baked. They were SO good. I would love to make some now. Does anyone have a good recipe?
Thanks, Kris
Happiness is simple. |
| 12 L A T E S T R E P L I E S (Newest First) |
| FebruaryViolet |
Posted - Jul 23 2010 : 06:32:32 AM
Yeah, I was going to say that they're actually Cornish in origin, then brought to the new country (and obviously, Michigan). Miners in Cornwall took them down into the mines for lunch and supper because they are an "all in one" meal and easy to transport. When I lived in Cornwall, I ate them constantly, both savory and sweet. They are a star of the working man's lunchbox.
I plan on making them for Violet's lunch when she starts going to school! There's a LOT you can put into them to make them wonderful and filling, and soul satisfying.
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| Sarahpauline |
Posted - Jul 22 2010 : 10:17:01 PM
When I was in cornwall they had pasties you could get with apple pie on one end and the savory filling on the other end. (I was lucky enough to find vegetarian ones.)
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| ddmashayekhi |
Posted - Jul 22 2010 : 8:41:45 PM
Thanks for the recipe! I love pasties too! (The kind you eat, not wear)!
Dawn in IL |
| kristin sherrill |
Posted - Jul 22 2010 : 8:05:15 PM
Thanks ya'll. I had no idea of the origin of these little goodies. And I have not had one since I was about 13. So it will be a treat to try them again.
Kris
Happiness is simple. |
| melody |
Posted - Jul 22 2010 : 8:02:18 PM
Yep! We are known here in Michigan for PASTTT-TEES (pasties) mainly because of the iron mines we had up here in the Great North Woods. The minors would bring these along for their lunches deep in the mines!
I will try to find our family recipe and post it later on.
Made me smile to see your post-
Melody
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| Singing Tree Farm |
Posted - Jul 22 2010 : 5:24:50 PM
We use carrots in ours, other root veggies, too. Like turnips or rutabagies. Sounds really good-maybe lunch tomorrow.
All of creation sings Your praise! |
| urban chickie |
Posted - Jul 22 2010 : 4:32:55 PM
In lower MI folk are more creative with theirs, and there's definitely carrots in many. This is one of those recipes that morphs the longer it travels around....
Catherine
Farmgirl #1370
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Suburbanite By Location,
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| kristin sherrill |
Posted - Jul 22 2010 : 4:24:04 PM
Maybe I'm thinking of something else with the carrot. I use lard too. And I have palm oil also. It really sounds good. Thanks again.
Kris
Happiness is simple. |
| LindaAlbert |
Posted - Jul 22 2010 : 4:03:48 PM
Kris,
You can put whatever you want in them, as long as 1)it's diced about to the size of coarse grind, about 1/4" by 1/4" size, and 2) it won't give off a lot of water when it's cooked. thus if you want to make a veggie pasty with zucchini I'd recommend oven roasting it first to drive off some of the water. The recipe is the original Cornish/Upper Michigan/Butte,Montana recipe. In all the years I was in Butte I never encountered a pasty with anything in it but meat, potatoes, onions, salt and pepper. Most everyone in Butte made theirs with either lard or Crisco, though. I prefer lard to Crisco, but now I use solid red palm oil for all my baking shortening if I'm not using butter. Half butter and half palm oil or lard would be good. The recipe should read makes 4, not 2 BTW. Also the meat can be steak meat from game like deer, elk or moose.
"There is no faith which has never yet been broken except that of a truly faithful dog."
Konrad Lorenz |
| kristin sherrill |
Posted - Jul 22 2010 : 3:52:21 PM
Thanks Linda. It seems like hers had carrots too. And do you cook the beef or not til it's in the pastry?
Kris
Happiness is simple. |
| LindaAlbert |
Posted - Jul 22 2010 : 3:36:25 PM
P.S. They also freeze well so feel free to multiply the recipe and make a lot
Linda
"There is no faith which has never yet been broken except that of a truly faithful dog."
Konrad Lorenz |
| LindaAlbert |
Posted - Jul 22 2010 : 3:34:54 PM
Ingredients:
* For the Pastry
* 4 oz/110g all purpose/plain flour
* Pinch of salt
* 2oz/ 55g butter, cubed
* 2-3 tbsp cold water
* For the Filling
* ¼ cup/50g onion, finely chopped
* ½ cup /110g potato, cut into 1/4 inch /5 mm dice
* 4oz /110g rump steak, cut into small cubes
* Salt and pepper
* 1 egg, lightly beaten
Preparation:
Makes 2 pasties
Pre-heat oven to 425 °F /220 °C/ Gas 7.
* First make the shortcrust pastry. Place the flour, butter and salt into a large clean bowl.
* Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
* Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry,
* Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
The dough can also be made in a food processor by mixing the flour, butter and salt in the bowl of the processor on a pulse setting. When the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in Saran wrap/ Clingfilm and chill as above.
* Divide the pastry into 4 and roll each piece into rounds the size of a tea plate (approx 6 - 7 inches).
* Place the onion, potato and meat into a large mixing bowl and mix thoroughly. Season well with salt and pepper.
* Divide the meat mixture between each pastry circle. Brush the edges with a little beaten egg.
* Draw up the edges of the pastry into a line above the center of the filling. Crimp the top edge ensuring the seal is tight. Brush each pasty all over with the remaining beaten egg.
* Place the pasties on a greased baking sheet and bake for 45 minutes until golden brown.
* Serve hot or cold.
We like them hot with brown gravy
Linda
"There is no faith which has never yet been broken except that of a truly faithful dog."
Konrad Lorenz |
