I also made more filling and made 6 pasties instead of 4. They look beautiful when done. Place the tray in the hot oven and bake the pasties for 25 minutes or until the pastry is golden brown. A pasty (pronounced pass-tee) is a savory hand-pie typically including a red meat of some kind, usually beef, onions, and potatoes. Would not recommend using leftovers as suggested and certainly not baked potatoes. I have a question. Don’t get scared off by the idea of choosing the best potatoes for your favorite recipe. I have been informed that there are two kinds of people in this world when it comes to pasties: those that eat them with gravy, and those that eat them with ketchup. But I don't feel you need to - the flavour of the beef and potatoes is amazing. Line a baking tray with parchment paper. Ketchup is a standard and acceptable condiment, along with my favorite, Crosse & Blackwell Chow Chow Pickle, or Piccalilli. The best beef pastie you'll try! Do your heart a favor and don't increase the salt. butter into 4 pieces; place on each mound of filling. Baked potatoes, meat, veg, etc. Smother the thing with gravy and leave out the Rutabaga and you have a classic MEAT PIE. Also, they never really obtained the pretty crust color in the Epi photo even though I kept them in the oven for 60 minutes...... :(. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). And I worry that if I use pre-cooked (leftover) chicken, it will be too dry. For starters, my pasties … (You mustn’t forego the gravy, trust me on this one.) Turn out onto a clean work surface and knead until dough forms, about 20 seconds; roll into a ball. Divide into 4 portions, shape into rounds, and chill until ready to use. Why yes, I literally could not have stuffed more carbs into this if I had tried. The recipe takes a little time to make. Pour 3/4 cup boiling water over and mix with a wooden spoon. Ingredients 1 pound ground beef chuck (80 to 85 percent lean) 2 medium russet potatoes (1 pound), peeled and cut into 1⁄4-inch pieces 2 medium onions, finely chopped kosher salt and black … I also learned about these while living in Butte, MT. Probably not as traditional since the drier the pastie the better for transporting g down the pit. Her crust seam went across the top. But I am, again, worried about the chicken cooking completely before the pastry burns. Writing one this time because there were a few things I was concerned about with this recipe and wanted to let you know how it turned out.... salt in a large bowl. My family comes from the north of England and leek pastie has always been a favorite. Similar to the way a girl scout dinner (burger/potatoes/onions in tin foil on the grill) comes out so good with so few simple ingredients. Grandma's assembled her pasties by layering potatoes on the bottom, then meat , then onions, salt and pepper, then a bit of suet. *BTW use a little less water with Einkorn because it absorbs less. https://kitchenjoyblog.com/michigan-pasties-meat-pies-pan-gravy I used Einkorn flour, which can be rather dry and crumbly because my daughter has a gluten sensitivity and it is wheat flour but very low in gluten so she can tolerate it well, and subbed 1/4 cup tapioca flour per cup of Einkorn. Drain and leave to cool. Just like my Cornish mum and other West Country people used to make them. I have made this twice, now. Beef Pasties are a quick and easy dinner that this whole family will love. Do you think that would work? Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each … We recently brought 12 frozen pasties back from the UP to AZ on a recent visit. These pasties were a bit bland for my family so the second time I added thyme and garlic. There is even less if any moisture and flavoring by using already cooked ingredients. The best pasties are made with the cheaper grinds of burger. The Cornish pasty, a meat-filled hand pie (rhymes with "nasty," not "hasty"), was brought to northern Michigan by English immigrants, who ate it for lunch as they worked in the mines. Has anyone experimented successfully with a chicken, or other, filling? I was afraid it would be too dry but it makes a little juicieness inside. ... but it works. re: EARTHMOTHERW FROM POULSBO, WA pasty. In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Several of your tips match up with my own family passed down (100+ yr old) recipe from the copper mine area of Michigans U.P. I added rutabaga because it is traditional. Actually, I did soften the onions in a pan a little bit first, and I'm glad I did for the softer onion flavor ... but it absolutely would have been fine without that. But leeks make a very tasty addition. They normally had the owner's initial on them, so no one would pick up the wrong one. salt in a large bowl. Don't worry about chilled butter?!) Slice the onions and leek, tip into a frying pan, add the olive oil and cook over a low- medium heat until softened but not coloured. Pasties were a staple of the southwest England diet that came to Wisconsin when Cornish workers migrated here. The only thing is that she did put in a slight amount of water, to make it a bit wet. This was a nicer balance of pastry to filling and the added garlic and herb was delicious. Upper Peninsula Pasties Recipe: How to Make It | Taste of Home My husband is never quite ready for breakfast when he leaves the house and yet has a very physical job. I make the crust like a standard pie crust (ice cold water - minimal handling). I always say if it ain't got Rutabaga in it, its not a true U.P. They turned out very good, tender and simple good flavour. 7. Mix 2 1/2 cups flour and 1 tsp. 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