by MyCommunalTable
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Expand1/2 pound small diced sirloin Ask a question about this ingredient
1/2 pound small diced pork steak Ask a question about this ingredient
1 cup russet potato, peeled and small diced Ask a question about this ingredient
1 cup rutabega, peeled and small diced Ask a question about this ingredient
1 cup onion, finely diced Ask a question about this ingredient
2 tablespoons fresh parsley, finely chopped Ask a question about this ingredient
1 tablespoon flour Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
salt and pepper, to taste, be generous Ask a question about this ingredient
Preheat oven to 400F.
Ask a question about this stepPrepare Gramma's Pie Crust in the quality you desire. Cover and let rest. Note: see crust recipe to see the correct quantity. Depending if you make your pasty in individual pies or in traditional pie form.
Ask a question about this stepMix all the ingredients in mixing bowl.
Ask a question about this stepRoll out crust. Fill with meat mixture. Dab mixture with butter. Fold over top crust. Vent.
Ask a question about this stepBake for 30-40 minutes or until golden brown.
Ask a question about this step1/3 cup lard Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 cup flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
These ingredients make one nine-inch pie shell. If you are making a traditional pie, double the ingredients. If you are making four individual pies, triple the ingredients.
Ask a question about this stepSift the flour and salt together in a large bowl. Cut the lard and butter into the flour using a fork or cutter until the fat pieces are the size of peas.
Ask a question about this stepAdd water gradually, gently mixing with your hands until dough hold together. Do not overmix or the crust will be tough. Cover the dough with plastic wrap and chill before using.
Ask a question about this stepPerfect classic pasty filling! The pork really helps keep it moister than just beef alone in my experience.
I agree. Thanks!
Love the headnote. These do definitely fit in the comfort category, cannot wait to try your recipe.
PS - not sure if you knew what I was talking about, so, let me rephrase, I posted a picture here on this page...it is picture #4 above. Also something to do with my computer op system communicating with Food52's, but I cannot reply to a reply (was tested on both ends) so...this explains why I have to post a new comment box. Have a nice evening!
Love the pic! Looks like you had a great dinner. The tradition lives on...
We love this recipe! FYI - I just sent my “rave” review to the Editors and left you a picture…click above to view. Do you mind if I write up your recipe with the pictures I took on my food website? http://lapadia.wordpress.com/ OH & btw - You should enter these in the Brown Bag Lunch contest if you haven’t already!
Wow. Thanx. I can not wait to see pic and, of course, please use it on your site. You are the third person to tell me to enter it in this weeks contest, so I think I will. Thanx again.
Hi there...I am looking forward to making these; in fact the first thing I thought after seeing them was that if they were picked as Editors' Candidate...I was going to call "dibs"!
I grew up in the Northwest part of the mitten. There was a small bakery, near Interlochen school, that I would take a rest from all the practicing!!! and get pasties. The bakery only had pasties, and they would have one or two kinds a day. (Beef & Vegetable, Chicken or Pork). I was perpetually starving in those days- I remember eating 2-3 at a time!
They somehow always seemed to make the torture better.
Interlochen, huh? Well you have to earn your place there. What instrument did you play? No wonder you were hungry all the time. I have had a lot of fun with different fillings, but seem always to go back to the simple ones. Love those food memories!
I played (then and now) viola and piano. I went to Interlochen summer camps (it's about 12 weeks). I'd sneak out. I'm a bit of a rebel I guess...
Bravo, kept up the music and food.
A love letter straight to my heart. My dear, dear grandmother would make these for us--my mother, for her own reasons (embarrassment?), refused to--having made them for real for her Cornwall-born husband. And every fall, she made a batch. Forget substituting chicken or anything else. And shun not the rutabega! Peppery goodness! (Try for a fresh, non-waxed one from a farmers' market, if you can.)
Hey, thanks. Love those food memories!
Thanks! The orginial take your lunch to work meal.
I love this! The first time I had pasties was in Denmark where I was visiting the former host family with my now ex-boyfriend in 1995. Amy, their new exchange student (from Michigan) had just arrived and we cooked American style food for them. Amy made beef pasties and I cobbled together a recipe as I watched/helped her make them. Thanks for bringing back some special memories for me. Can't wait to try your version!
I love, love, love to travel and I love your story. It is in unlikely places we learn about each other and our cultures. Fun and thanks for sharing.
Wow, these look fantastic. I also like the idea of making them twinkie size, perfect for small hands (I think my son would love these too).
You have so many great veggies available to you in Hawaii... I can just imagine where you could go with this recipe. Very kid friendly. Thanks.
Hey, thanks
Love this one! Saved!
Thanks!
We spend our summers in the eastern UP, and enjoy trying different versions of pasties. Can't wait to try these at home to see how they compare - they sound great! I'll be 'road testing' them at a cocktail party, so thanks for the tip about making different sizes.
Making them different sizes have been a huge hit. Actually making them twinkie size is my favorite for a party. Have fun.
Love our story and so appreciate the straightforward elegant of your recipe! Marking it with a 'G' is such a great connection to the past. Thanks. We never ate our hand pies with ketchup, but instead with vinegar and a brown spicy sauce.
I actually marked it with "G" for my son Gabriel. He loves seeing his mark on crust. I really think that he eats better when he sees it. Afterwards, I thought of the connection. My gramma would of like it. Vinegar and brown spicy sauce sounds great. Thanks for your kind words.
I keep thinking about these. I guess I am going to have to make them
My son deleted my first round of pics on my camera, so I made up some more and took pics. Have had way too many of them this last week, but the neighbors were super happy when I came a knocking with these in tow. Let me know how they turned out.
Love this - one of the biggest Michigan treats I miss since moving away! Great story and great recipe.
Thanks, fellow Michigander! Do you point out to everyone on the East Coast where you lived in Michigan by holding up your hand?
I like recipes that have stories and family history to them. I am trying to get my grandmother to help me write her recipes, but she jokes around “there is no recipe; it’s just peppers, onions and garlic …” Adam’s grandmother on the other hand wrote everything down, but her recipes are in German and I can’t read German. Sometimes I sit with his dad and him and we try to translate her recipes… We recently translated one for an onion pie, and I will be making it soon.
Onion pie sounds great. I could not agree with you more about loving to learn the history about the recipes. It is a window into the lives of our family long ago.
Great recipe and even better story :)
Hey thanks.
I'm in heaven ... the Midwest, meat pies, lard crust...
My mother remembers her gramma cutting a large amount of lard from the fall butchering into a huge 50 lb bag of flour and placing it into a huge crockery that went in the cellar. My grandmother would walk to the cellar in the morning to gather all the things that need to cook that day and would take a bowl with her. She knew exactly how many handfuls of the lard filled flour she need for what she was making that day. In the end, there seems to nothing flakier then a lard crust and my son is allergic to dairy, so lard it is. Thanks
My husband's family (English immigrants on maternal side) lived in Montana, lots of coal mining back then, and your story is EXACTLY what he told me. They had a lot of pasties, and we make them for comfort food now too! OH....with ketchup on the side!
Glad to hear ketchup as well. It does so good with it. Fun that stories are similar. Thanks.
They used to mine tin all over Cornwall, so I think that may be the connection. I'll have to give these a try!
Cool to know. Just love that almost every culture has some sort of meat pie.
Yupper pies, I love them and this one looks wonderful and what a great history.
Love the Yupper pie reference. Thanks.
Now this is one hearty meal!! I always thought of a pasty as Cornish - very interesting background, let alone a tasty recipe...
Lots of English immigrants in Northern Michigan, like my paternal grandmothers' people. Pasties are sold all over northern Michigan. This was my grandmothers version. Rutabega makes it.
Hi MCT! Just sending you a quick note...made your recipe, again, was my husband's birthday dinner request...yum :)