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Thread: Northern MI pasties

  1. #1
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    Oct 2008
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    Default Northern MI pasties

    I don't know if any of you are familiar with them, but these Cornish hot pocket-type pies were popular in the old mining days in the Upper Peninsula of Michigan. They were easy to put in pockets... they kept hands warm... they were easy to eat... and they were filling. Here's an interesting Wikipedia entry on them (with photos):

    http://en.wikipedia.org/wiki/Cornish_pasty

    They are also great to freeze! I've adjusted the traditional recipe to make them more flavorful and suited to my tastes. I have several containers full in my freezer -- I just wrap them in foil, and then vacuum seal two at a time.

    Yes, I use lard. In a SHTF situation, I'd probably welcome the extra calories. As it is, I only have one as a treat maybe once or twice a month in the winter time. They are hearty, savory and really good.

    Here's my recipe, but you can easily find the basic, traditional recipes anywhere out on the web:

    SERVINGS:

    Makes 8-10 pasties



    INGREDIENTS:

    Dough:
    4 cups all-purpose flour
    1/2 lb lard
    1 cup boiling water
    1 tablespoon salt

    Filling:
    8 potatoes, peeled and cubed small
    1 large rutabaga, peeled and cubed small (or turnip, if rutabaga isn't available)
    1 lb ground sirloin
    3 sweet onions, peeled and chopped small
    2 large carrots, peeled and chopped small
    2 tablespoons salt
    1 tablespoon black pepper
    1/2 teaspoon allspice
    1 teaspoon garlic powder
    1/2 teaspoon marjoram
    1/2 teaspoon sage
    2 tablespoons beefy onion soup mix
    1/2 cup hot water
    1/2 stick of butter
    2 egg whites
    1/3 cup of milk


    DIRECTIONS:


    1) Pour the boiling water over the lard until the lard is dissolved. Then add salt to the flour... mix well... and combine this mixture with the dissolved lard. Mix this together and make softball sized balls. Wrap the ball in plastic wrap, and leave overnight in the refrigerator.

    2) The next day, combine all of the other ingredients, except the butter, in a large bowl. Mix thoroughly. Let sit for an hour in the fridge.

    3) While the filling mixture is setting, roll out the dough on a floured surface, into circles about 1/8th inch thick. Place a large cup of filling on the bottom half of the circle. Then put two thin slices of butter on top of the filling. Fold over the top half of the dough like a turnover, and dab ice water along the edges to help you seal the seam. Mix the egg white and milk mixture together, and brush the pasty with a thin coating. Cut a slit in the top of each pasty. Place on a cookie sheet.

    4) Bake at 425 degrees F for 15 minutes, and then turn the heat down to 350 and bake for an additional hour. Serve hot, or freeze by wrapping in foil and then vacuum sealing in a bag. (Let cool first before freezing.)

  2. #2
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    Sep 2008
    Location
    Iowa
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    Thank you for that recipe, there's a little hole in the wall British grocery store here now and they sell these for around six dollars each!

    K-
    • “I am not afraid, because I was born to do this."

      Joan of Arc
    Mark 8:38 - Whosoever therefore shall be ashamed of me and of my words in this adulterous and sinful generation; of him also shall the Son of man be ashamed, when he cometh in the glory of his Father with the holy angels.

  3. #3
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    Wyoming
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    Sounds yummy - I can't wait to try it!

    I make something similar that is mostly beef and cabbage, and husband loves to take them on the tractor with him on cold days....these sound more tasty!
    We on this continent should never forget that men first crossed the Atlantic not to find soil for their ploughs but to secure liberty for their souls. ~Robert J. McCracken

    "I do not believe that the power and duty of the General Government ought to be extended to the relief of individual suffering...to the end that the lesson should be constantly enforced that, though the people support the Government, the Government should not support the people." Grover Cleveland

  4. #4
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    May 2007
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    15,449

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    Quote Originally Posted by Micah68 View Post
    Sounds yummy - I can't wait to try it!

    I make something similar that is mostly beef and cabbage, and husband loves to take them on the tractor with him on cold days....these sound more tasty!
    I had them once on my trip north, I do think this recipe sounds so much better than any thing i ate up there, theones I had were kind of bland I thought, but whatdoI know these sound good. I am a southerner transplanted, so I don't know allot about the food of michigan. that is my bad i know.
    momof23goats

  5. #5
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    Nov 2007
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    My dear grandma used to make them and place in the engine compartment for the long trip to there cabin around Grayling. Man where those things good. Thanks Jubillee...
    "Yea, though I walk through the valley of the shadow of death, I will fear no evil: for thou [art] with me; thy rod and thy staff they comfort me." Psalm 23:4

  6. #6
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    Nov 2007
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    Quote Originally Posted by momof23goats View Post
    I am a southerner transplanted,
    Don't feel bad I am a northerner transplanted to the south. I guess we are even now...
    "Yea, though I walk through the valley of the shadow of death, I will fear no evil: for thou [art] with me; thy rod and thy staff they comfort me." Psalm 23:4

  7. #7
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    Oct 2008
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    Michigan
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    Sorry -- one correction (see in red)

    Quote Originally Posted by Jubilee on Earth View Post
    I don't know if any of you are familiar with them, but these Cornish hot pocket-type pies were popular in the old mining days in the Upper Peninsula of Michigan. They were easy to put in pockets... they kept hands warm... they were easy to eat... and they were filling. Here's an interesting Wikipedia entry on them (with photos):

    http://en.wikipedia.org/wiki/Cornish_pasty

    They are also great to freeze! I've adjusted the traditional recipe to make them more flavorful and suited to my tastes. I have several containers full in my freezer -- I just wrap them in foil, and then vacuum seal two at a time.

    Yes, I use lard. In a SHTF situation, I'd probably welcome the extra calories. As it is, I only have one as a treat maybe once or twice a month in the winter time. They are hearty, savory and really good.

    Here's my recipe, but you can easily find the basic, traditional recipes anywhere out on the web:

    SERVINGS:

    Makes 8-10 pasties



    INGREDIENTS:

    Dough:
    4 cups all-purpose flour
    1/2 lb lard
    1 cup boiling water
    1 tablespoon salt

    Filling:
    8 potatoes, peeled and cubed small
    1 large rutabaga, peeled and cubed small (or turnip, if rutabaga isn't available)
    1 lb ground sirloin
    3 sweet onions, peeled and chopped small
    2 large carrots, peeled and chopped small
    2 tablespoons salt
    1 tablespoon black pepper
    1/2 teaspoon allspice
    1 teaspoon garlic powder
    1/2 teaspoon marjoram
    1/2 teaspoon sage
    2 tablespoons beefy onion soup mix
    1/2 cup hot water
    1/2 stick of butter
    2 egg whites
    1/3 cup of milk


    DIRECTIONS:


    1) Pour the boiling water over the lard until the lard is dissolved. Then add salt to the flour... mix well... and combine this mixture with the dissolved lard. Mix this together and make softball sized balls. Wrap the ball in plastic wrap, and leave overnight in the refrigerator.

    2) The next day, combine all of the other ingredients, except the butter, milk and eggs in a large bowl. Mix thoroughly. Let sit for an hour in the fridge.

    3) While the filling mixture is setting, roll out the dough on a floured surface, into circles about 1/8th inch thick. Place a large cup of filling on the bottom half of the circle. Then put two thin slices of butter on top of the filling. Fold over the top half of the dough like a turnover, and dab ice water along the edges to help you seal the seam. Mix the egg white and milk mixture together, and brush the pasty with a thin coating. Cut a slit in the top of each pasty. Place on a cookie sheet.

    4) Bake at 425 degrees F for 15 minutes, and then turn the heat down to 350 and bake for an additional hour. Serve hot, or freeze by wrapping in foil and then vacuum sealing in a bag. (Let cool first before freezing.)

  8. #8
    Join Date
    May 2007
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    15,449

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    Quote Originally Posted by DreadPirate View Post
    Don't feel bad I am a northerner transplanted to the south. I guess we are even now...
    I am like a duck out of water up here, every thing is so different.
    momof23goats

  9. #9
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    Nov 2007
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    i posted a pasty recipe around here once. i'll see if i can find it. they are a staple up here.

    $16 for a pasty?! that's nuts!



    dread, if i was close by, i'd make you a whole batch of them to last ya a year.
    float like a butterfly...

    <img src=http://www.thetreeofliberty.com/vb/image.php?s=fd42b01563865e774f96446ef657fe33&type=sigpic&userid=769&dateline=1223824178 border=0 alt= />
    ~~~~~~~~~~~~~~~~~~~~
    highly functional, paranoid, tinfoiler
    currently in charge of the aluminatorium

  10. #10
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    Sep 2008
    Location
    Iowa
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    Quote Originally Posted by hunybee View Post
    i posted a pasty recipe around here once. i'll see if i can find it. they are a staple up here.

    $16 for a pasty?! that's nuts!



    dread, if i was close by, i'd make you a whole batch of them to last ya a year.
    They are six dollars here~


    K-
    • “I am not afraid, because I was born to do this."

      Joan of Arc
    Mark 8:38 - Whosoever therefore shall be ashamed of me and of my words in this adulterous and sinful generation; of him also shall the Son of man be ashamed, when he cometh in the glory of his Father with the holy angels.

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