|
Pasties probably have their origin in
Northern Michigan. There is much debate as to the ingredients in a traditional
pastie. Some say you must use rutabaga, others say to use a mixture of beef and
pork.
You can also use round steak or a chuck roast in place of the sirloin, if you
choose.
|
|
Pasties
1 1/4 to 1 1/2 lbs. sirloin steak
2 C. diced carrots
2 C. diced potatoes
1 C. diced onion
salt and pepper
Have your butcher grind the sirloin steak into a very coarse mixture or you can
do it a food processor. Add carrots, potatoes, onions, salt and pepper. Mix
well. Add 1 C. of mixture to a pastry circle that has been rolled out like a pie
crust. Fold over 1/2 of crust to enclose meat mixture and pinch together edges.
Brush lightly the pastry top with 1 beaten egg. Bake at 400°F. for 30 minutes.
Makes 6
Pastry Dough:
2 1/2 C. flour
3/4 C. crisco
1 t. salt
6 T. water
Add salt to flour and add shortening. Cut the shortening with a fork into the
flour until it is the size of small peas. Add enough water to form dough into a
ball. Divide dough into 6 pieces. Roll out into pastry circles as you would a
pie crust.
|
|
