UPPER PENINSULA PASTIES
I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.
Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
NUTELLA® STAR BREAD WITH PUFF PASTRY
Try this fabulous Nutella® star-shaped, pull-apart bread that uses store-bought puff pastry. Flaky, crispy, and perfect to share; it tastes and looks amazing!
Provided by Fioa
Categories Bread
Time 45m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Roll out 1 puff pastry sheet and place on the prepared baking sheet.
- Spread chocolate-hazelnut spread evenly onto puff pastry with the back of a spoon. Roll out the second sheet of puff pastry and place on top.
- Place a glass or Mason jar face-down in the center of the puff pastry. Cut pastry into 4 equal strips with a sharp knife, stopping at the border of the glass. Cut through each quarter again, making 8 strips, and again, ending up with a total of 16 equal parts, while keeping the center intact. Twist 2 parts away from each other; pull outward and seal seams together. Repeat with the rest of the parts until pastry resembles a star.
- Brush top with beaten egg.
- Bake in the preheated oven until puffy and golden brown, 25 to 30 minutes. Cool slightly, about 5 minutes, before serving.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 33.2 g, Cholesterol 23.3 mg, Fat 26.4 g, Fiber 0.9 g, Protein 5.8 g, SaturatedFat 6.3 g, Sodium 168.2 mg, Sugar 5.8 g
GREAT GRANDMA JOHNS' PASTIES
This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.
Provided by JJohns
Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
- Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
- Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
- Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
- Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.
Nutrition Facts : Calories 620.6 calories, Carbohydrate 57 g, Cholesterol 45.4 mg, Fat 34 g, Fiber 4.1 g, Protein 21.3 g, SaturatedFat 9.6 g, Sodium 186.1 mg, Sugar 2.1 g
UPPER MICHIGAN PASTIES
Make and share this Upper Michigan Pasties recipe from Food.com.
Provided by out of here
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crust:.
- Pour the boiling water over the lard until the lard is dissolved.
- Add salt to flour and add this to the waterand lard.
- Mix this together until it forms a ball.
- Wrap in Saran Wrap and refrigerate overnite.
- Filling:.
- Combine the filling ingredients in a large bowl. Let sit and meld together, while rolling out the crust. This chilled dough will make 8 pasties.
- Take one of the dough balls and roll out on a floured surface, roll into a circle about.
- 1/8 inch thick. Do the same with all the dough.
- Put large cupful of filling on the crust; dab ice water around the edge of the crust to seal.
- Add a teaspoon of butter on top of the filling before sealing.
- Fold crust over top of filling like a turnover, and seal edges well.
- Place pasties on baking sheets and bake at 425°F for 15 minutes; then turn oven down to 350°F for 60 mimutes, or until nicely browned.
- When done, brush the top with butter.
- I serve with ketchup.
Nutrition Facts : Calories 801.3, Fat 35.2, SaturatedFat 13.7, Cholesterol 63.9, Sodium 2689.6, Carbohydrate 97.2, Fiber 9.7, Sugar 9, Protein 23.8
CORNISH PASTIES
Provided by Joan Nathan
Categories dinner, main course
Time 1h50m
Yield 6 large pasties
Number Of Ingredients 12
Steps:
- Mix together the flour, salt and baking powder in a large bowl. Add the shortening, cutting it in with a pastry blender. Add the ice water, a little at a time, adding more if necessary until the dough is easily handled. Divide the dough into six pieces, wrap in wax paper, and refrigerate for 30 minutes.
- For each pasty, roll out a piece of dough into an 8-inch circle. On one half of the circle layer about 2 heaping tablespoons each of the potatoes, beef and onions, and about 1/4 cup each of rutabaga and carrots, adding salt and pepper to taste. Dot each batch of filling with 1 teaspoon butter, and fold the dough over, forming a half-moon. Moisten the edges with water, and seal the edges, crimping them with a fork. Place on a greased baking sheet. In the top of each pasty, cut several small slashes with a sharp knife.
- Bake in a 425-degree oven for a half-hour. Reduce the heat to 350 degrees, and bake for another half-hour or until the pasties are nicely browned. Serve hot or cold.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 27 grams, Carbohydrate 76 grams, Fat 44 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 654 milligrams, Sugar 2 grams, TransFat 5 grams
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