Pasty Up Style Meat Pie Food

QUICK PASTY PIE

Steps:

• Preheat oven to 450°F.
• Place crust in an 8-inch pie pan and press into bottom of pan.
• In a large bowl, thoroughly combine hash browns, ground beef, shredded onion, garlic, salt and pepper, and carrots (if using).
• Place filling into the pie pan and top with second pie crust.
• Seal edges of crusts together and cut vents into the top crust.
• Bake for 50-60 minutes or until meat is cooked through (I use a meat thermometer).
• Serve topped with beef gravy or ketchup, if desired.
• ***TIP - to prevent the edges of the pie crust from browning to quickly, wrap aluminum foil around the edges of the pie before baking, then remove with 20 minutes left.

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.

COAL MINERS PASTIES

Steps:

• Place the flour, 2 teaspoons of salt, and the lard in a bowl. Quickly rub the lard into the flour with your fingertips until it resembles small peas. Pour in the ice water, and form into a ball. Add more water if it feels too dry. Divide the dough into 6 balls, and wrap in plastic. Chill one hour.
• In a bowl, combine the meat, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
• Preheat the oven to 400 degrees F (205 degrees C).
• Roll out one of the balls on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9 inch circle in the dough; cut out the circle. Place about 1 1/2 cups of the meat mixture into the middle of the circle. Fold the edges of the circle up to meet along the top of the meat filling, and crimp the dough along the top to seal. Repeat until all dough is used up. With a spatula, transfer the pasties to an ungreased sheet.
• Bake the pasties for 45 minutes, or until golden. Serve hot or at room temperature.

FAMILY FAVORITE PASTIES (MEAT PIES)

Steps:

• 1. Crust: Cut shortening into flour and salt. Add water just until you have a dough that is no longer sticky (like pie crust). Mix until well blended. Form into 4 balls. (You can chill dough at this point, but I usually don't.) Roll into four 8" circles. Cover with waxed paper until ready to use.
• 2. Meat Filling: Combine beef, onion, rutabaga, potatoes, salt, pepper and parsley in a large bowl.
• 3. Put approximately 1 cup of filling onto right side of dough, dot with butter and fold in half. Brush edges with milk, then crimp edges securely to hold filling while it bakes.
• 4. Place on cookie sheet lined with parchment paper and cut two or three 1/2" slices in the top to allow steam to escape. Brush with milk, if desired. Bake at 350 degrees for approximately 1 hour or until golden. They will smell AMAZING while baking!
• 5. Traditionally served with ketchup, although I've also seen them served with gravy... which is another whole, big heated debate!

PASTY UP STYLE (MEAT PIE)

Steps:

• Preheat oven to 400.
• Combine potatoes, carrot, rutabaga, onion, ground beef, salt and pepper. It is good to use your hands to get it well combined.
• Line pie pan with one crust, add vegetable and meat mixture.
• Slice butter into patties and put on top of the vegetable/meat mixture.
• Put top crust on and puncture in a few places with a fork.
• Bake at 400 degrees for 1 hour.
• Let sit for about 10 minutes before serving.
• You can also make these pocket style for a nice portable meat pie.

ENGLISH PASTRY FOR MEAT PIE

Steps:

• Put the flour in a mixing bowl.
• Combine the water, milk, lard and salt in a saucepan and bring to the boil. Let simmer until the lard melts.
• Add the liquid to the flour, stirring constantly with a wooden spoon to blend thoroughly. This dough should be shaped or rolled while it is still hot or quite warm.

UPPER PENINSULA OF MICHIGAN ORIGINAL PASTIES

Steps:

• Cube all of the above ingredients. The filling including the meat is not cooked. Those of us who are Yoopers (originally from the Upper Penninsula know that the meat is never cooked before baking a Pastie!
• Mix dough like pie crust.
• Divide into 8 balls.
• Roll out like a pie crust.
• Put filling on half of circle. About 1 cup.
• Crimp like pie crust. Will look like a half circle.
• Put on ungreased cookie sheets.
• Bake at 425 degrees for 20 minutes and 375 for 40 minutes.
• Put slits in top of crust before baking.
• Let sit about 1/2 hour after baking.
• Enjoy!