Just put 8 pasties in the oven and 2 will be our supper and 6 will be frozen.
Pasties are probably the "perfect" meal away from home and were introduced by the Welsh miners working in the Upper Peninsula of Michigan and the tradition was carried on by the later arriving Finns. The pasty is a complete meal w/in a dough envelope.
My Mother made excellent pasties at home and they were a very popular menu item in her restaurant. She was was born and lived in the UP for many years.
Pasties are fairly easy to make and the dough is a simple mixture of flour, lard or Crisco, salt and ice water. When thoroughly mixed, the dough is formed into a ball, wrapped in plastic wrap and put in the fridge for 4-6 hrs.
The mixture is composed of lean hamburger, onions, potatoes, carrots, rutabegas, garlic, salt, pepper, ground thyme and parsley leaves.
Many recipes use 1/4" thick dough that's 8" in dia, one side is filled and the other side is folded on top and a fork closes the seam.
My Mother used dough that was 1/16" thick and that's what I used. The mixture is scooped into the middle of the "pancake" and is shaped in a hump. The dough is then folded onto the mixture from 4 directions. Raw egg is brushed on and yields a nice golden brown when fully cooked.
Pasties were always a part of my deer and elk hunting trips....courtesy of my Mother and later on my wife.
They're better when warm but can be eaten cold....Fred
Pasties are probably the "perfect" meal away from home and were introduced by the Welsh miners working in the Upper Peninsula of Michigan and the tradition was carried on by the later arriving Finns. The pasty is a complete meal w/in a dough envelope.
My Mother made excellent pasties at home and they were a very popular menu item in her restaurant. She was was born and lived in the UP for many years.
Pasties are fairly easy to make and the dough is a simple mixture of flour, lard or Crisco, salt and ice water. When thoroughly mixed, the dough is formed into a ball, wrapped in plastic wrap and put in the fridge for 4-6 hrs.
The mixture is composed of lean hamburger, onions, potatoes, carrots, rutabegas, garlic, salt, pepper, ground thyme and parsley leaves.
Many recipes use 1/4" thick dough that's 8" in dia, one side is filled and the other side is folded on top and a fork closes the seam.
My Mother used dough that was 1/16" thick and that's what I used. The mixture is scooped into the middle of the "pancake" and is shaped in a hump. The dough is then folded onto the mixture from 4 directions. Raw egg is brushed on and yields a nice golden brown when fully cooked.
Pasties were always a part of my deer and elk hunting trips....courtesy of my Mother and later on my wife.
They're better when warm but can be eaten cold....Fred