Pasty Recipes
Original Pasty
3 c. flour
1 1/2 sticks butter (cold and cut into bits)
1 1/2 tsp. salt
6 tbsp. water
In a large bowl, combine
flour, butter and salt. Blend
ingredients until well combined and add water, one tablespoon at a time to form
a dough. Toss mixture until it forms a
ball. Kneed dough lightly against a
smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in
wax paper and chill for 30 minutes.
filling
1 lb. round steak, coarsely ground
1 lb. boneless pork loin, coarsely ground
5 carrots, chopped
2 lg. onions, chopped
2 potatoes, peeled and chopped
1/2 c. rutabaga, chopped (can substitute turnip)
2 tsp. salt
1/2 tsp. pepper
Combine all ingredients in
large bowl. Divide the dough into 6
pieces, and roll one of the pieces into a 10-inch round on a lightly floured
surface. Put 1 1/2 cups of filling on
half of the round. Moisten the edges
and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and
crimp them decoratively with a fork.
Transfer pasty to lightly buttered baking sheet and cut several slits in
the top. Roll out and fill the
remaining dough in the same manner.
Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter
through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea
towel, cool for 15 minutes.
Milwaukee Journal March 28,
1943 Welsh
This recipe makes 10 pasties.
Put about 12 oz filling in each crust.
Dough:
3 1/2 flour
9 oz shortening
10 oz cold water
1TBl+1 tsp salt
Filling:
3 1/2# potatoes,peeled
1 1/2# coarse ground pork
12 oz coarse ground beef
9 oz diced onions
8 oz diced carrots
7 oz diced rutabaga
1/4# butter
1TBl salt
1Tbl pepper
Chop the carrots and onions. Dice the potatoes and rutabagas in a 3/8-inch dice. Mix all the filling ingredients together and set aside. Mix the flour and salt. Cut in the shortening, as for pie crust. Add the water and mix gently just until the dry particles are absorbed; do not over mix.
Preheat oven to 350 degrees.On a floured surface, roll 4-ounce balls of dough into circles about the size of a dinner plate. Put about 12 ounces of filling on one half. Dampen the edges, fold crust over filling, and seal.Place on greased baking sheets (or use baking paper). Place in oven and bake for one hour. Serve with either catsup or gravy.
Meat and Vegetable Pasty
Brown ½ lb cubed lamb or
beef in 2 tbsp fat. Remove from heat
add 2 cups diced,
raw potatoes, 1 ½ cups dried
raw carrots one cup diced celery and leaves, 1
tbsp salt ¼ tsp. pepper mix
thoroughly. Make rich dough by sifting
4 cups
flour, 4 tsp. baking powder
1 ½ tsp. salt. cut in ¾ cup shortening.
Add milk
to make a soft dough.
To make a meat and vegetable
pasty, brown one-half pound cubed lamb or beef in two tablespoons fat. Remove from heat and add two cups diced raw
potatoes, one and one-half cups dried raw carrots, one cup diced celery and
leaves, one tablespoon salt and one-fourth teaspoon pepper and mix thoroughly. Make a rich dough by sifting together four
cups enriched flour, four teaspoons baking powder and one and one-half
teaspoons salt. Cut in three-fourths
cup shortening. Add milk to make a soft
dough-about one and three-fourths to two cups.
Turn out onto a lightly floured board and knead gently one-half
minute. Roll one-fourth inch
thick. Cut into 8” rounds. On half of each round put one cup filling. Fold other half of round over filling,
sealing edge firmly with finger tips or fork.
Bake on an un-greased baking sheet in a 375 degree oven 50 to 60
minutes. This makes six large pasties.
The Pasty: Try it and you'll
like it! Mar. 13, 1975
Cornish Pasty
Crust - 3 cups flour, 1 cup
finely ground suet 1/4 cup lard 1 tsp. salt
6-7 tb. cold water
Filling - 1lb beef (cubed or
diced) 1/2 lb. pork, potatoes, turnip, onion,
parsley, some finely grated
carrots are optional
Blend lard into flour,
preferably with pastry blender. Add
suet which has been finely ground. Work
in thoroughly with flour mixture. Add
cold water to make soft dough, just a little bit more moist than ordinary
pastry dough but not as soft as biscuit dough.
Divide dough into four pieces and roll each piece out to size of dinner
plate. On one half of the rolled out
dough build up the ingredients as follows a half-inch layer of finely chopped
potatoes; season with salt and pepper.
Follow with a thin layer of sliced turnip, then a very thin layer of
chopped onion and sprinkle with parsley.
Cover with about one fourth of mixed cubed beef and pork and season once
more. Top with piece of butter about
the size of a walnut. Now fold
uncovered portion of dough over filled and crimp edges. Your pasty is now somewhat in the shape of a
half moon. Make a one-inch slit in the
top of the dough and place prepared pasty on a greases cookie sheet or a pie
pan and put in the oven. Bake at about
400 degrees for an hour.
Happiness
Pasty
Blend lard into flour. Add the suet which has been ground through a
food chopper, using finest cutter. Work
in thoroughly with flour mixture. Add
cold water to make a soft dough (more moist than pastry but not as soft as
biscuit dough).
Divide dough into four pieces and roll out each piece to
about the size of a dinner plate. On
one half of the rolled-out dough, build up the ingredients as follows.
1. A
half-inch layer of finely chopped or sliced potatoes seasoned with salt and
pepper.
2. A thin layer of sliced turnips.
3. A very thin layer of
chopped onions.
4. A quarter of the mixed beef and pork and season once more.
5. A
piece of butter about the size of a walnut.
Now fold the uncovered portion of the dough over the filled portion and
crimp the edges half-moon shape. Make a
one-inch slit in top of the dough and place on a lightly greased cookie sheet
in 400-degree oven for one hour.
1-19-1986 Star Ledger Galloping Gourmets Uncover the
bare facts about pasties.
Finlandia Pasties
Ingredients
4 cups flour, dash salt, 1 ½
cups solid vegetable shortening 1 cup cold water
Filling
½ lb ground beef ½ lb ground
pork ¼ cup beef suet finely chopped
1 large potato peeled and
cut into 3/8 in. cubes. 2 carrots
peeled cut into
3/8 inch cubes 1 small red onion finely diced, ½ rutabaga
or turnip peeled and
cut into 3/8 inch cubes. 1/8
cup fresh parsley finely chopped
May 18, 1968 Chicago Tribune Lunch Crunches with Tuna Cheese Pasties
Combine flour and a dash of
salt. Cut in shortening until mixture
resembles coarse meal. Slowly add water
until mixture forms a sticky ball. With
floured hands, shape into ball, wrap with wax paper, and put in refrigerator
one hour before preparing filling.
Preheat oven to 350 degrees. Combine all remaining ingredients in large bowl, using hands to
mix until thoroughly combined, like meat loaf.
Divide dough into four equal parts. Using a rolling pin on a floured board, roll
each into an 8-inch to 10-inch circle.
Place 1 cup of filling in center of circle. Fold both sides up and crimp firmly, forming a half-moon shape.
Use a large spatula to lift each pasty from floured board,
and set it on a greased cookie sheet.
Bake 75 minutes, until brown remove to wire rack. Serve on plates, with gravy on the side if
desired. Yield: 4 meal size pasties.
Lunch
Crunches with Tuna Cheese Pasties Tuna pasties
May 18, 1968 Chicago Tribune
1 can (7oz) tuna drained and
flaked
1 cup (4oz) shredded cheddar
cheese
¼ cup chopped celery
1 tbsp. chopped parsley
1/3 cup sour cream
1 package (8 oz)
refrigerated biscuits
1 tbsp. butter melted
In a bowl combine tuna,
cheese, celery, parsley, and sour cream.
Pat or roll each biscuit into a 3 by 4-inch oval; place half of biscuits
on buttered baking sheet. Place about
1/3 cup tuna mixture on each biscuit.
Top with remaining biscuits; seal edges with a fork. Brush tops with butter; let stand 15
minutes. Bake at 400 degrees 15 to 18
minutes, or until golden brown.
From mines to supermarket
Sift together:
3 cups sifted all-purpose
flour
2 teaspoons salt
Cut in with pasty blender or
two knives:
1/4 cup lard or other
shortening
Stir in:
1 cup finely chopped suet
Add to make a soft dough:
about 1/2 cup water
This dough is a little
softer than regular pastry. Turn out on
lightly floured board and knead lightly for about 30 seconds to make a dough
that can be rolled easily. Let stand
while you prepare the filling. Trim off
connective tissue and cut into thin strips 1 inch wide:
1 1/2 pounds boneless beef
chuck
Prepare:
1 cup thinly sliced potatoes
1 cup thinly sliced carrots,
turnips or rutabaga
Chop:
1 small onion
Divide dough into four
parts. Roll each portion to a circle,
10 inches in diameter. Cover half of
each pastry round with meat and vegetables, arranging them in layers. Dot with:
4 tablespoons butter or
margarine. Moisten edges of pastry with
water. Fold uncovered pastry over
filling and press edges together. Fold
the edge of the pastry back on itself, making in effect, a 1/2 inch hem around
the edge. Press it down very firmly
again and crimp the edges. Bake on
un-greased cookie sheet at 400 degrees about 1 hour.
(Ms.
Wilson)
Pasties
Michigan style (still from mines to supermarket)
4 cups flour
salt 1 1/4 cups lard,
chilled and cut into 1/4 inch bits
10 to 12 tablespoons ice
water
2 pounds top round steak
trimmed and cut into 1/4 inch cubes
5 medium potatoes, peeled
and coarsely chopped
3 medium turnips, scraped
and cut into 1/4 inch cubes
1 1/2 cups finely chopped
onion
1 teaspoon freshly ground
pepper
In large, chilled bowl
combined flour, 2 teaspoons salt and lard.
Working quickly, rub flour and fat together with fingertips until it
looks like flakes of coarse meal. Pour in
10 tablespoons ice water, toss together and gather dough into a ball. If dough crumbles, add up to 2 tablespoons
more water, a teaspoonful at a time, until the particles adhere. Divide dough into 6 equal balls, dust them
with flour, wrap in waxed paper and chill 1 hour.
Combine beef, potatoes,
onions, turnips, 1 tablespoon salt and pepper and mix well. On lightly floured surface, roll out one
ball of dough at a time into a rough circle about 1/4 inch thick. Using a plate or pot lid about 9 inches in
diameter as a guide, but the dough into rounds with a pastry wheel or sharp
knife. Place about 1 1/2 cups mixture
in center of round and spread to make a center strip. Fold one side of the round over that and press edges together
snugly at one end. Starting from the
sealed end, press the two edges of the round together to encase the filling
securely and form a double-thick band of dough about 1/2 inch wide along the
seam across the top. With your fingers
crimp together. Carefully transfer with
large spatula to un-greased baking sheet.
Repeat the process with remaining dough and filling. Cut small slashes on tops. Bake in preheated 400 degree oven about 45
minutes or until pasties are golden brown.
Make six 9 inch pasties.
Cornwall Ancient and Modern
Cornish Women institute
Pasties
(With varies Fillings)
-Any good pastry may be
used, but it should not be too flaky nor too rich. A very useful pastry is:
One pound flour, 1/2 lb.
lard and suet, 1/2 teaspoonful salt, mix with water.
When pastry is made, roll
out about 1/4 inch thick, and cut into rounds with a plate to the size desired.
Lay the rounds on the pastry board with half of the round
over the rolling-pin and put in the fillings, damp the edges lightly and fold
over into a semi-circle. Shape the
pasty nicely and "crimp" the extreme edges where it is joined between
the finger and thumb. Cut a split in
the center of the pasty, lay on a baking sheet and bake in a quick oven, so that it keeps its shape.
Apple Pasty
Peel apples, slice thinly,
and lightly sprinkle with brown sugar.
In Summer time, blackberries are usually mixed with the apple.
Broccoli Pasty
Boil broccoli until nearly
cooked, but still quite firm, strain it and fill pasty in usual way, adding
salt. Lambourne W.I.
Chicken Pasty
Chicken cut up in small
pieces.
Date Pasty
Stone dates and fill in the
usual way.
Eggy Pasty
Bacon cut in dice, parsley
and one or tow eggs, according to size of pasty required.
Herby Pasty
Prepare pastry as for
ordinary pasty. Well wash equal
quantities of parsley bits, shallots (early), half quantity spinach, prepare
some slices of bacon cut into small pieces and an egg well beaten. Pour boiling water over the parsley, bits,
and spinach that have been cut into small portions, and let stand for half an hour,
well squeeze all moisture out. Put on
pastry with the shallots cut finely and the bacon, pinch up the edges of pasty allowing a small
portion left open for the egg to be added, finish pinching and bake.
Note: Bits is a common herb believed to be found
only in Northern Cornwall. It is found
in the hedges and on the cliffs. Gypsies pick it for medicinal purposes.
Jam Pasty
These are usually mae
smaller than a savory pasty, and any kind of jam may be used.
Mackerel Pasty
Allow one or two mackerel to
each pasty, and clean and boil them in the usual way. Then remove skin and bones, and lay on pastry; fill up with
washed parsley, and add pepper and salt.
Finish as above.
Meat and Potato Pasty
Always use fresh steak,
potatoes cut small, salt and pepper, flavored with onion.
Parsley Pasty
Parsley and lamb or mutton.
Pork Pasty
Fresh pork, and potatoes,
flavored with onion, sage or thyme.
Rabbitty Pasty
Use fleshy part of rabbit
cut as the same as meat, fairly small.
Rice Pasty
Cook some rice in milk as if
for pudding, sweeten and mix with an egg; make some good short pastry, fill
with the cooked rice and bake in a good-sized pasty until pastry is well
done. Shortlanesend W.I.
Sour Sauce Pasty
Gather a quantity of sour
sauce (sorrel) leaves. Shrink them by
pouring boiling water and use the leave in a pasty. Serve with sugar and cream.
Mullion W.I.
Star-Gazing Pasty
Mawther used to get a
herring, clean 'un, and put same stuffin' as what yow do have in mabirs
(chicken); sew 'en up with niddle and cotten, put 'en in some daugh made of
suet and flour; pinch the daugh up in the middle and lave the heid sticking out
one end, and tail t'other. They was
some nice pasties, too, cooked in a fringle fire with crock and brandis and old
furzy tobs. E.R.
Turnip Pasty
Turnips and potatoes,
sometimes all turnip with a lump of butter or cream. Or fat bacon may be used.
Windy Pasty
Take the last bit of pastry
left over from making pasties, roll it into a round, fold over and crimp as for
ordinary pasty. Bake in oven and when
done (whilst still hot) open out flat and fill each side with jam. It may be eaten hot or cold. Gwennap.
Did They Really Eat
That? A 19th century cookbook that
acquainted immigrants
with north woods pioneer fare.
(1992)
Connie's
Pasties
filling: 2 cups raw
potatoes, 1 cup diced rutabaga, 1 1/2 lbs pasty meat or ground beef
1/2 tsp. pepper, 1 large
diced onion 1/2 cup diced carrot 1 1/2 tsp. salt
dough: 1 lb. shortening 1 tsp. salt 6 cups flour
Mix dough well until
crumbly. Add one cup of warm water
until the dough is workable, not sticky.
Chill. Separate dough into six
parts. Roll out to about 1/8 inch
thick. Scoop pasty mix into
center. Fold in half and seal. Bake at 350 degrees for one hour. The pasty can be topped with catsup, gravy
and a pat of butter or margarine when done.
Connie's Kitchen, Ahmeek
The only instance of a pasty
causing a mine fire occurred in the 1890's.
A miner lit a candle under his shovel to warm his pasty. The miner, consumed by some other matter,
wasn't watching. The pasty caught fire
and soon spread to the surrounding timber. (pg 40)
Sharing Our Best 1980
Cornish Pasties - Eleanor
Lanyon Pieti
Pastry: 4 c. flour 1/2 lb.
lard
filling: 1 sm. flank steak
(1 lb) 3 med. potatoes, butter, 1 T. salt, 1 1/4
c. water (ice) 1 sm. turnip
or rutabaga, 1 lg. onion , salt and pepper
Preheat oven 400 degrees
Sift flour and salt
together. Rub in lard quickly with
finger until mixture is crumbly. Add
water gradually until a soft dough is formed.
Do not over mix. Gather dough
together on a floured board using heel on your hand. Let stand in refrigerator for an hour. Pare and chip vegetables in small slices and let stand separately
in cold water until ready to use. Cut
meat into small cubes. Cut dough into
pieces. The number will depend on the
size you wish to make your pasties.
This recipe will make six, rolling the dough the size of a dinner
plate. Flour your board and roll your
balled dough into a circle. First place
a thin layer of turnip on the crust.
Add a slightly heavier layer of potatoes. Next, the meat evenly distributed being sure to place a few
pieces at the e3nds for the "corners". A layer of the thinly sliced onions then added, with a few dots
of butter and salt and pepper to taste.
A green onion may be used instead of the yellow or white, and a few
spirgs of parsley. If you are fortunate
enough to have access to real kidney suet, the hard, white kind, a thin layer
may be added in place of the butter. A
few tablespoons added to the dough is also a real Cornish touch. Bring the top portion of the crust over the
bottom and seal with a crimping pastry turn, being sure to cut three or four
slits in the top to allow the steam to escape.
Place on a baking sheet and bake in a 400 degree oven for 1 hour. Remove from oven. Let stand for 10 minutes covered with a clean towel before
serving. Makes 6 servings. Almost any cut of meat may be used other
than round steak which is too dry. Pork
may also be substituted for part of the beef.
Favorite Recipes (Upper
Peninsula of Michigan National Federation of Business
and Professional Women's
Clubs. Inc.) 1978
This same pasty recipe has
been used over the years by descendants of immigrants from Penprze, England. It formed the basic recipe for pasties made
by the women of the Calumet United Methodist Church, and money raised from
these pasty salads paid off the mortgage of the new church that was built in
1955. We thank Winnie McCormick for
this recipe. It will make 12, depending
on size.
English Pasty
Dough: 8 c. spooned flour, 1 lb. lard, 2 T. salt, 2
1/2 c. ice water
filling: 1 lb. lean beef or flank stead, 3/4 lb lean
pork, 8 small potatoes, 1
small turnip or rutabaga, 3
small onions, salt pepper to taste, butter
Sift flour and salt into
large mixing bowl. Cut in lard with a
pastry blender, 2 knifes. or between
the fingers until the mixture becomes crumbly.
Add ice water gradually to make a soft dough. The less handling the better the crust. Dough may be make ahead of time and placed in a bowl with a damp
cloth covering the top. For easier
rolling, try this method.
Have a butcher cut meat into
small pieces. Pell potatoes, turnip and
onion. Chip each into small pieces into
separate containers. Cut dough into
twelve portions. Roll each separately
on a lightly floured pastry board until about the size of a dinner plate. Place onion which has been finely chopped
onto crust first. Add meat, salt and
pepper to onion which has been finely chopped onto crust first. Add meat, salt and pepper to taste and then
potato and turnip, which you may mix together.
Add a dab of butter on the top.
Bring top portion of crust over.
Seal with water on the edges.
Crimp and roll edges around th3 bottom portion. Cut slits in the top. Bake on a lightly greased baking sheet,
leaving a little room between pasties for even browning. Bake in a preheated 425 degree oven for 45
minutes. Remove from oven and place a
clean towel over pasties. Let set for
10 minutes before serving.
Calumet-Laurium INgot Club
Upper peninsula Pasties
4 c. flour, 2 tsp. salt, 1
1/2 c. shortening, yellow Fluffo, 10 T. ice water, 2
lbs. round steak, 5 peeled
and chopped large potatoes, 1 (1 1/2 c.) small
cubed turnip or rutabaga, 1 to
2 large onion, finely chopped, 1 T. salt, 1
tsp. fresh ground
pepper
In a large chilled bowl
combine sifted flour and salt. Cut in
shortening (I use yellow Fluffo for a nice color and texture) with a pastry
blender or two knifes until the mixture looks like coarse corn meal. I rub the flour and ft together with my
fingers quickly to produce the coarse crumb.
Pour in ice water, toss and gather into a ball. Add more water if necessary to hold dough
together. Divide dough into 6 equal
parts. Dust each ball with flour and
wrap in plastic wrap. Chill 1 hour or
more.
In a large mixing bowl
combine round steak which has been trimmed of all excess fat and cut into 1/4
inch cubes with peeled and chopped potatoes, scraped and diced or bued turnip,
finely chopped onion, salt and pepper.
Mix thoroughly so that seasoning will be well blended.
Roll out each ball of dough
on a lightly floured board to 1/4 inch thick circle. Place 1 1/2 cups of filling on circle. Fold up one side of circle.
Fold up one side of circle, then fold over the other side. Pinch edges of dough together enclosing the
filling, forming a double thick band of dough along the seam. Moisten edged and crimp into a decorated
edge with the fingers. Slash a vent in
the top for steam to escape. Place on
cookie sheet. Bake in a preheated 400
degree oven for 45 to 50 minutes, until golden brown. Delicious served with catsup or chili sauce. Paula Sadak Munising BPW club