PASTIES
Provided by Food Network
Time 1h40m
Yield 25 (14-ounce) pasties
Number Of Ingredients 19
Steps:
- For the filling: Add all ingredients for the filling into a large mixing bowl. Push the veggies into the meat until everything is mixed well. All of the veggies should bind together with the meat. If you have any loose veggies hanging out keep mixing and binding. Set aside until ready to build pasties.
- For the crust: In a separate large mixing bowl, add the flour and salt. Combine together, and then add the 2 types of shortening. Break up the shortening while working it in with the flour. You want to have small, pea size pieces of shortening and flour combined yet not over mixed. In a separate bowl, blend the eggs, water, and vinegar. Add to the flour and mix and fold the contents together, gently pushing the flour and liquid mixture until they are together in a large dough consistency. Pick up the mix and continue to turn it over on top of the liquid and just push it down into the liquid not to over mix the dough. Cover the dough and chill it before rolling.
- Preheat the oven to 325 degrees F.
- Take a portion of the dough and lay on a floured counter. Roll out the dough to no more than 1/4- inch thickness. Roll out as big of a sheet as you are comfortable with; we use an 8-inch plate and cut out crusts for each pastie. After cutting the crust, work the scraps back into the next sheets. Do this as many times as it takes to use up all the dough. With a consistent thickness you should get about 25 crusts.
- Once you have your crusts rolled out you can begin filling. Lay out your crusts and egg wash half of the inside crust. Lay 1 cup of filling in the center of each crust. Fold in half gently, careful not to tear the dough. After folding, use a fork to crimp the crusts. Place pasties on a lined baking sheet, poke fork holes on top to create air pockets, egg wash the top, and place in the oven. Bake until the crust is golden brown and an internal temperature is reached of 160 degrees F.
PASTIES II
A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.
Provided by RaiderMom
Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 2h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 887.1 calories, Carbohydrate 72 g, Cholesterol 47.6 mg, Fat 55.3 g, Fiber 4.5 g, Protein 25 g, SaturatedFat 14.3 g, Sodium 762 mg, Sugar 3.4 g
MY FAVORITES
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a medium bowl, cream together the shortening, butter and confectioners' sugar until smooth. Stir in the vanilla and almond extracts. Combine the flour and salt; stir into the creamed mixture. Roll into walnut sized balls and place 2 inches apart onto ungreased cookie sheets.
- Bake for 20 to 25 minutes in the preheated oven, until bottoms begin to brown.
Nutrition Facts : Calories 80.9 calories, Carbohydrate 7.1 g, Cholesterol 6.8 mg, Fat 5.5 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.3 g, Sodium 29.1 mg, Sugar 1.7 g
TRADITIONAL FINNISH PASTIES
Growing up as a young girl, my best friend's mom would make these. She was born in Finland and came over to America as a young girl and was raised in Ishpeming, Michigan. The family migrated out west after she married and had her own family. Her kitchen always had the most wonderful aroma of good things baking. Her pasties and braided bread were the best!
Provided by Alskann
Categories Savory Pies
Time 1h
Yield 8-10 pasties
Number Of Ingredients 14
Steps:
- With a wire whisk, mix together flour and salt in a large bowl.
- Cut in shortening.
- Make a well in the center of the mixture and quickly stir in the ice cold water.
- Form dough into a ball; Set aside.
- Dissolve the bouillon cube or beef base in the hot water.
- Combine potatoes, carrots, onion, rutabaga, ground beef,pork, salt, pepper,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 to vent. Place on dull, not black, cokkie sheet.
- Bake in 425 degree oven for 45 minutes.
Nutrition Facts : Calories 803.8, Fat 41, SaturatedFat 12.2, Cholesterol 75.7, Sodium 1333, Carbohydrate 75.7, Fiber 5, Sugar 3, Protein 31.6
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