Madelyne Lawry's Authentic Pasty Recipe
Okay, here is an authentic Yooper Pasty recipe. By the way, Pasty is pronounced with a drawn out ah sound.
Madelyne Lawry's Pasty Recipe (This recipe makes four pasties, multiply accordingly)
The Crust
2 cup flour
2/3 cup Crisco
1/2 teaspoon Salt
1/2 cup Cold Water
Cut Shortening into Flour and Salt, add Water. Mix and Knead until well blended. (yes, contrary to pie crust, you Knead) Form into 4 balls and chill in the refrigerator for at least one hour. Roll in to 8 inch circle. Use plenty of flour while rolling out.
The Filling
3/4 pound of ground chuck or 1/2 inch cubes of steak.
1/2 cup chopped onion
1/2 cup of grated rutabaga (or carrots)
1/2 cup grated (edible) beef suet (optional)
(the suet is used with the lean steak, and can be traded off to the fat content of the ground beef)
3 cups of diced potatos
1 and 1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon dried Parsley or 1/3 cup fresh
Mix the filling together in a large bowl. Roll out the dough, and brush the edges with milk. Put 1 cup of filling onto one side of each crust and fold over. Seal the edge by pressing with a fork. Put on cookie sheet, cut 1 slit (1/2 inch) in each for steam and brush top with milk.
Bake in 400F oven on Bottom Shelf for 25 minutes, then move to middle shelf for 20 minutes.
