Yet Another Pasty Recipe
For those who don't know, pasties are basically single-serving pies with a complete meal inside. They were popular with miners in the Upper Peninsula of Michigan as well as on the Iron Range in Minnesota because packed in a lunch-tin, they would still be warmish after a morning's worth of work. There are ton of pasty recipes on the web. Here’s mine. Makes a whole bunch.
- 5 pounds beef chuck or “stew meat”
- 4 pounds red or gold potatoes
- 2 pounds carrots
- 2 medium yellow onions
- 1 pound turnips
- 1 pound parsnips
- 1 pound corn and peas mix
- eightteen 9 inch pie crusts (they’re usually 2 per package)
- 3 tbsp parsley
- salt and pepper to season
- Bring the pie crusts to room temp
- Grind the meat as coarsely as you can, or cut it into ¼ inch cubes
- Cut all the veggies into ¼ inch cubes
- Mix everything together in the biggest bowl you have
- Use a 1-cup glass (i.e. liquid) measuring cup to scoop up the mixed filling and place onto one half of a pie crust
- Place about 1 pat of butter on top of the filling
- Fold over the crust and crimp
- Score top of each pasty a couple times
- Place at least ½ inch apart on a baking sheet
- Bake at 350°F for 40 minutes
- Let cool, covered with a towel, for at least ½ hour before serving
- Optionally serve with ketchup or gravy.
a hour or two, depending on how many breaks you take
This is a huge batch, but I liked the flavor.
Reheating directions for frozen pasties: Pre-heat oven to 500°F and put pasty in on a pie-plate or cookie-sheet. Immediately turn the temperature down to 350°F. Let heat for 40-60 minutes, until warm through. They definitely want ketchup or gravy when re-heated.