how to make pasties like those in the UP?
11-05-2010, 10:11 AM
#31
Junior Member
Join Date: Oct 2010
Location: Fort Riley, KS
Posts: 125
I made pasties (past-eeze in AZ) the other day. I was missing my best friend and her family. I always went to their house every year for a big family party ( 3 birthday parties at once) and her mom always made pasties for her dad. His mom made them every year until he was 17 and she died suddenly, so now his wife carries on the tradition for the whole family :) They make some with elk meat they hunt themselves and it is soooo good!!! Try it if you have some elk meat and don't know what to do with it. They just use meat potatoes and onions, their homemade spice blend (seasoned salt, pepper, and something else) and the crust mentioned above made with crisco. BUTTER flavored crisco not regular makes the crust taste better :) oh and my friend's family are welsh/irish from michigan :)
11-05-2010, 04:48 PM
#33
Super Member
Join Date: Oct 2010
Location: Snohomish, Washington
Posts: 2,031
Originally Posted by Pickle
RE Pasty: I am assuming you know they go in a pie crust. I used to make my own crust but now I buy the one in the cooler section and no one guesses.
Here is my moms recipie
11/2 pound beef cut in small pieces
4 raw potatoes cut or chopped small
2 onions diced\7 carrots diced
1/4 cup bacon fat drippings optional but makes more moist
11/2 tsp salt
1 tsp. pepper
Combine meat and veggies in large bowl mix in seasonings and bacon drippings. Put in crust and bake 375 degree oven for 40 to 50 min.
Some people put in rutabaga and other veggies. I always just make it like above.Oh and some people use a cuisine Art to cut by I like to do mine by hand.
You can make individual ones in one pie crust at a time by putting stuffing on one side and then flip over other side and crimp together. Or I like to make mine in a cake pan like a pot pie which is also delicious if cooking for a group. My mom used to call it a pastie Pie.
I hope you try this and can let me know if you like it. I hope you do. Pickle
Here is my moms recipie
11/2 pound beef cut in small pieces
4 raw potatoes cut or chopped small
2 onions diced\7 carrots diced
1/4 cup bacon fat drippings optional but makes more moist
11/2 tsp salt
1 tsp. pepper
Combine meat and veggies in large bowl mix in seasonings and bacon drippings. Put in crust and bake 375 degree oven for 40 to 50 min.
Some people put in rutabaga and other veggies. I always just make it like above.Oh and some people use a cuisine Art to cut by I like to do mine by hand.
You can make individual ones in one pie crust at a time by putting stuffing on one side and then flip over other side and crimp together. Or I like to make mine in a cake pan like a pot pie which is also delicious if cooking for a group. My mom used to call it a pastie Pie.
I hope you try this and can let me know if you like it. I hope you do. Pickle
11-06-2010, 06:55 AM
#34
Senior Member
Join Date: Nov 2009
Location: Wisconsin
Posts: 451
If you use the bacon grease they will not be dry and it will inhance the flavor. I got that part from a Cornish recipe. The first time I did that my son in law said it was the best pasty yet. We also used to eat with ketchup too and some people use gravy. So I am guessing it is all a matter of taste.
I think every ethnic race has there own version of the same item,
I think every ethnic race has there own version of the same item,
11-06-2010, 04:00 PM
#38
Senior Member
Join Date: Mar 2010
Location: NW Arkansas
Posts: 984
I tried the one listed in "recipes" but error-ed on amount of
lard, so had sort of a crust disaster ... but filling was great.
Would love to have YOUR recipe to compare. Husband grew
up in UP/Ishpeming area.
lard, so had sort of a crust disaster ... but filling was great.
Would love to have YOUR recipe to compare. Husband grew
up in UP/Ishpeming area.
11-06-2010, 04:50 PM
#39
Senior Member
Join Date: Nov 2009
Location: Wisconsin
Posts: 451
Are you referring to my pie crust recipe? I do have one but I don't make it any more. I use the store bought ones. I find they taste just as good. But if you want I will send my other one it is made with lard also and makes a big batch very similiar to the other one listed. It is also re roll able.
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