Good Ole Michigan Pasty Pasties Food

CORNISH MINERS' PASTIES

Steps:

• Prepare pastry according to Recipe #230316 , set aside; preheat oven to 350.
• Mix meat, vegetables and salt in large bowl; divide into 6-8 portions; set aside.
• Divide pastry into 6 (large) or 8 (medium) equal pieces; roll each into a large circle, about 1/4-inch thick.
• On one half of each circle, place equal amount of meat-veg mixture.
• Carefully lift and fold pastry over filling (half circle); moisten edges of pastry with water & pastry brush; use a fork to crimp the edges to prevent liquid (added later) from oozing out. If there is a thin edge of crust, fold it over on itself to make a nice crust.
• Transfer each pasty to a large baking sheet (I use two).
• With a paring knife, poke a hole straight into JUST the top crust, shaped like an X, each leg should be about a half-inch long, then fold the little corners back (like a flower).
• Melt butter and water in the microwave; pour equal amounts into each pasty (through the little flower-hole you've created in the previous step).
• More butter-water can be added about half-way through the baking, if you didn't use it all at this point.
• Brush tops of pasties with the milk.
• Pop it all into the oven; bake for one hour; tops should be GOLDEN BROWN (you won't be able to let them in there much longer anyway--as the aroma is BEYOND this world!).
• Serve with gravy made from the soup & a bit of milk; add your favorite herbs (thyme & tarragon are our favorites); just heat the soup & milk, sprinkle in the herbs & spoon over the pasty or into the little hole.
• ALSO -- you might want to let these "rest" for a few minutes before eating---the insides will be VERY hot!
• TIPS ON EATING THESE: Miners would've carried these in a lunch pail (wrapped in a dishtowel!) -- we serve 'em on plates and slather on the gravy AFTER cutting them open to release the steam & heat; the crust is especially delish with the gravy!

UPPER MICHIGAN PASTIES

Steps:

• Crust:.
• Pour the boiling water over the lard until the lard is dissolved.
• Add salt to flour and add this to the waterand lard.
• Mix this together until it forms a ball.
• Wrap in Saran Wrap and refrigerate overnite.
• Filling:.
• Combine the filling ingredients in a large bowl. Let sit and meld together, while rolling out the crust. This chilled dough will make 8 pasties.
• Take one of the dough balls and roll out on a floured surface, roll into a circle about.
• 1/8 inch thick. Do the same with all the dough.
• Put large cupful of filling on the crust; dab ice water around the edge of the crust to seal.
• Add a teaspoon of butter on top of the filling before sealing.
• Fold crust over top of filling like a turnover, and seal edges well.
• Place pasties on baking sheets and bake at 425°F for 15 minutes; then turn oven down to 350°F for 60 mimutes, or until nicely browned.
• When done, brush the top with butter.
• I serve with ketchup.

GOOD OLE' MICHIGAN PASTY (PASTIES)

Steps:

• Dough Instructions:.
• Combine flour, salt, baking powder, & pepper.
• Cut in fat until fine like peas.
• Beat egg; add water & vinegar and mix well.
• Sprinkle liquid over flour & stir with a fork until dough forms a ball.
• You don't have to worry about over-handling. Remember they used to eat this in place of a sandwich, so it has to hold up.
• Divide into 6 equal size balls & set aside.
• Filling and Construction:.
• Mix meat, vegtables, salt & pepper together.
• Roll out each ball on a floured board into a 10 inch circle.
• Place 1 cup of filling on each circle with a piece of butter.
• Moisten rim; crease & fold over.
• Seal & flute edges.
• Cut slits in top for steam to escape.
• Brush tops with milk.
• Place on ungreased cookie sheet & bake for one hour @ 350 degrees.

CORNISH PASTY

Steps:

• Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
• Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across - use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
• Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.

PASTIES II

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
• Bake in preheated oven for 1 hour.

UPPER PENINSULA PASTIES

Steps:

• In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

DA YOOPER PASTIES

Steps:

• Make dough:.
• Mix flour and salt in a large bowl and cut in butter.
• Add ice water, 1 tablespoon at a time, tossing with a fork until incorporated.
• Knead until well blended.
• Form into four balls and chill for 1 hour or more covered in plastic wrap.
• Remove pastry from fridge 30 minutes prior to rolling it out.
• Make Filling:.
• Preheat oven to 400 degrees.
• Mix all ingredients together in large bowl.
• Let flavors marry while rolling out dough.
• Dust flat surface with flour and roll out dough into circles 1/8" thick.
• Place large cupful of filling onto center of each dough circle.
• Pull top over and, using fingertips, dot edges with water.
• Seal edges together and then fold over on itself to form a double seal.
• Cook in preheated oven for 50-60 minutes.

CORNISH FINNISH MICHIGAN PASTIES

Steps:

• Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
• Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
• Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
• Bake at 425 degrees F (220 degrees C) for 45 minutes.

COPPER COUNTRY PASTIES

Steps:

• In a large bowl, combine flour, butter and salt. Blend ingredients until well combined.
• Add water, one tablespoon at a time to form a dough.
• Toss mixture until it forms a ball.
• Knead dough lightly against a smooth surface with heel of the hand to distribute fat evenly.
• Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
• Filling:Combine all filling ingredients in a large bowl.
• Divide the dough into 6 pieces. Roll each of the pieces into a 10-inch round on a lightly floured surface.
• Put 1-1/2 cups of filling on one half of the round.
• Moisten the edges with water. Fold the unfilled half over the filling to enclose it.
• Pinch the edges together to seal. Crimp edges decorativley with a fork.
• Transfer pasty to lightly buttered baking sheet and cut several slits in the top.
• Repeat with the other dough rounds.
• Bake in a preheated 350 degree Fahrenheit oven for 30 minutes.
• Put 1 teaspoon of butter through a slit in each pasty and continue baking for 30 minutes more.
• Remove from oven, cover with a damp tea towel, cool for 15 minutes.
• Serve with additional butter and ketchup, if desired.

MICHIGAN PASTIES

Steps:

• Mix cubes of turkey, potatoes, carrot, and onion in a large bowl. Add salt pepper and seasonings.
• Mix flour, shortening and salt. Gradually mix in 1/3 cup of water using a fork. Pat into a ball.
• Divide into smaller balls and roll dough out to size of 8 inch pie tin.
• Place 1 cup mixed filling on half of a rolled crust, fold over, and seal edges. Press edges down with fork.
• Brush with milk and bake at 475 degrees for 20 minutes.
• Reduce heat to 375 degrees for an additional 20 minutes.
• Serve with ketchup or steak sauce.