Thursday, September 26, 2013
A Brief History of Pasties:
Pasties are individual meat pies that are usually filled with meat and vegetables. They were created by the Irish Catholic priests so they could have a nice meal while they were preaching and aiding people all over Ireland. The Irish who moved to northern England brought their method of cooking pasties with them. Pasties were them used as a noon meal for the miners in Cornwell England. Some of the miners who feared ghosts would only eat the middle part, and threw away the crust (the part they touched) for the ghosts to feed on. It was probably a good thing they didn't eat the part they touched, because many of the mines contained Arsenic, a deadly poison. Eventually, some of the Cornish people brought pasties to the mines in northern Michigan, and would reheat them in their shovels over a candle. Now, every May 24th, the people of Michigan celebrate Pasty Day!
I made these last weekend with my grandma, and I thought they turned out magnificently. The crust was flaky, while the veggies and meat were tender and delicious. They took about an hour to cook, and can be frozen to reheat later. I am now very excited to hopefully make these again soon!
Yield: 6 Pasties
Serving Size: 1/2 of 1 pasty
For the Crust:
2 1/2 cups flour
1 cup Crisco
1/4 tsp salt
1/3 cup milk (more if needed)
For the Filling:
3 potatoes, chopped
2 lbs of meat (I used beef) chopped in 1/2" pieces
1 1/2 cups carrots, chopped
Onions (I just chopped 1, and that was plenty)
Butter (This is optional, but you can put about 1/2 TBS on each pastie)
Mix Crisco and Flour together with 2 knives, or in a pastry blender. Beat egg and milk together, and add to Crisco and Flour mixture until dough comes together. Roll dough out into 9" circles, add some potatoes, carrots, meat, onions, salt, pepper, and butter to half of the circle. Moisten the edges, and fold one side of the dough over, and crimp shut. Repeat process until you have 6 pasties. Bake at 450° for 15 minutes, and then lower temp 350° for 35-40 minutes until they are golden brown. (Ketchup goes very nicely with pasties.)
Note: I got this recipe from my grandma. If you cook the pasties, and then want to reheat them in the oven, you should cover them in aluminum foil to ovoid burning of the crust.