Pasty (meat pie) After 30 years of trial and error. This is what I ended up with. This recipe is a combination of contributions from Med Hansen, Hope Hansen, Joan Bale & Sam Bonfante. The first time I attempted to make pasty, we were living in Ramsay MI. I made several & Tim took one to Hope’s house on Oak street in Ironwood Debbie Whalberg & her mother was there they tried it and said it was very good!! Honestly I don’t know what crust recipe I used that day, but have changed it to a easier crust that my grandfather use for his fruit pies. This has now become a 2 day process for us. I usually make 4 or 5 pies. Tim dose 80% of the chopping. We chop the meat season it and refrigerate over night. I make the crust a day ahead they can be refrigerated as well and rolled out later. p/p = per pie Supplies Assemble the following Items: Rolling pin, Pie Plates, Sharp Knives, Potato peeler, Flour sifter, Tupperware or Pampered Chef pastry guide. Deep non-stick fry pan or kettle, wooden spoon, Measuring cups, Plastic wrap or wax paper & Pastry brush. Ingredients for pie crust. All purpose Flour, 2 or more cups per pie. For the crust; ¾ c Margarine ( good stuff like Imperil or Blue Bonnet, not the generic) ¼ c boiling water p/p 1 tsp salt p/p 1 tsp milk Ingredients for pie. 2# of Meat p/p. Combination of Beef (chuck roast) Pork roast & venison if you have it. Not completely lean leave a little fat or it will be very dry. Season salt Garlic Powder (that is the Italian version even the Finn’s like this way!!) Pepper 2 good size cooking onions chopped. 1 c chopper Rutabaga. Optional 2 Carrots chopped. 1 ½ c chopped Potatoes. Always peel soak in salt water. Chop just before assembly. The will turn brown. For inside the pasty: Butter! 1Tbs p/p 1 egg white. Day 1 Chop & combine your meat into bite size pieces. Add onion, season with 1Tbs garlic powder, 1Tbs season salt, just a little pepper.( it can make meat tough) refrigerate in covered container. Prepare your crust: In deep non stick frying pan or kettle melt margarine add boiling water, milk and salt Stir and blend. Remove from heat. Add Flour 1 c at a time via the sifter. Use the wooden spoon wipe the sides of the pan the dough will form. You may need to add more flour. You want a pliable dough to work with. Divide in two this will make a top & bottom crust. Wrap in plastic wrap refrigerate. Day 2 Chop vegetables in this order, carrots, rutabaga smaller than potatoes. They take longer to cook. Potatoes last. Pre heat oven 400 degrees. Roll out your pie crust plastic wrap on top & the pastry guide underneath. Roll from the center out. You need to go larger than your pie plate. Fold in half & transfer to pie plate gently forming to the plate. In a bowl combine meat & vegetables. Add a little the season salt stir. Transfer to pie plate. Roll out top crust apply to the top. Cut 2 inch slice on top. Crimp if you can. Just seal edges Separate 1 egg. Apply white to crust with pastry brush. FYI: 1 egg white per 5 pies. Bake 1 hour 30 min. After 1 hour place 1 Tbs Butter inside slit. Always check the rutabaga for tenderness. When they are soft the pasty is done. Cool 30 min and serve. Only Ketchup and Bread & Butter Pickles in this house. If you want gravy Hinze makes it in the Jar.
Posted on: Fri, 07 Nov 2014 18:34:01 +0000
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