| PASTY : A northern Upper Peninsula of Michigan Favorite.
Posted: 5/16/2008 12:34:10 PM | Pastry Crust
6 cups all-purpose flour
2 tsp salt
2 2/3 cup Crisco shortening
ice water
Filling
2 pound ground beef (better if you use at least 15% fat content beef)
4 large russett potatoes, peeled and shredded
1 medium onion, shredded
6 carrots
2 tbls. chopped parsley (I use fresh from my garden)
Egg wash
1 large egg
1 tbls. water
Beat these two together and set aside to assemble pasties.
Heat oven to 350 degrees.
To make crust, put flour and shortening in bowl and cut in shortening until coarse crumbs are made. Add ice water, 1 tablespoon at a time and toss with fork until mixture just hold together. (Do not overmix or crust will be tough.) Set aside while filling is prepared.
In mixing bowl, mix all ingredients together. Roll out crust until it's about 1/8th of an inch thick. Use about a 6 inch diameter place to cut dough into circles. Place circled on pastry board and brush perimeter with egg wash and place about 3/4 cup fill in middle. Fold crust over filling to make a half moon shape and then use a fork to seal all around edges. Place finshed pasties on ungreased cooky sheet and then brush tops with egg wash. Use fork to prick several marks on top to let steam escape. Bake in 350 degree oven for about 40 minutes or until tops are a golden brown and you can smell the aroma of the filling. Serve hot or cold.
Makes about 10 pastrys. Better served warm. Wrap in wax paper, set in freezer, shelf life is about 3 months if frozen. One makes a great meal. | |
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