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"This pasty recipe comes from Kim Miller of
Newberg, Oregon. a native of Traverse city, Michigan, Kim says that
she does not know which family member this recipe originally came
from, but that it has been passed down and shared by three
generations of women in her family since the late 1930s." |
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INGREDIENTS 1 beef bouillon cube
1/2 cup hot water
5 1/2 cups diced potatoes
2 medium carrots, shredded
1 medium onion, finely diced
1/2 cup finely diced rutabaga*
1 pound lean ground beef
1/2 pound lean ground pork, 1 teaspoon black pepper
1 1/2 teaspoons salt, Tomato ketchup
* Turnips may be substituted.
DIRECTIONS
Make Pasty Crust. Preheat oven to 425 degrees F.
In a large bowl, dissolve beef bouillon cube in hot water. Add
potatoes, carrots, onion, rutabaga, ground beef, ground pork,
pepper, and salt; gently stir until well mixed. Place 1 1/2 cups of
vegetable filling in the center of each rolled dough rectangle;
bring short (6-inch) sides together and seal by crimping edges
together. Makes 3 or 4 small slits in the top of the pasty to allow
steam to escape during cooking.Place pasties onto a large ungreased
baking sheet. Bake 45 to 55 minutes or until golden brown; remove
from oven.Can be served warm, but real Michiganities eat their
pasties cold with tomato ketchup. they make a great sack lunch and
freeze well.
Makes 6 pasties.
Pasty Crust:
4 1/2 cup all-purpose flour, 1 teaspoon salt
1 cup solid vegetable shortening or lard, 1 1/3 cups chilled water
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In a large bowl, sift together flour and salt.
With a pastry blender or two knives, cut vegetable shortening into
flour mixture until particles are the size of small peas. Sprinkle
in water, a little at a time, tossing with fork until all flour is
moistened and pastry dough almost cleans side of bowl. Form dough
into a ball and cut dough into 6 sections.
On a lightly floured surface with a floured rolling pin, roll out
each section into 6 x 8-inch rectangles. Fill and bake as directed
in recipe. |
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