The pasty is a baked pastry casing traditionally filled with diced meat, sliced potato and onion. The pasty came to America by way of Cornwall England. When tin mining started going bad in England during the 1850's the Cornish miners immigrated to the Upper Peninsula of Michigan looking for work in the newly developing iron and copper mines. The pasty came over along with the miners. The miners wives had needed a hearty yet easy to transport and eat lunch for their mining husbands. They came up with the pasty, which is still enjoyed today.
Dough: 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. Divide and form dough into 6 equal balls, dust them with flour, wrap in wax paper and chill for at least 1 hour.
Filling: In a large bowl combine vegetables, add salt and pepper and taste, adding more seasonings if needed. Use your hands to mix the beef and pork in thoroughly.
Assemble: Roll one of the dough 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. Carefully transfer pasty with large spatula 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 F oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more, or until golden brown. Remove from oven, cover with a clean tea towel, cool for 10 to 15 minutes. Delicious served with gravy, catsup or chili sauce on the side, if desired.
Makes 6 meal size pastys.
This can be frozen and reheats beautifully!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (460g)|
|Recipe Makes: 6|
|Calories from Fat: 333 (40%)|
|Amt Per Serving||% DV|
|Total Fat 37g||49 %|
|Saturated Fat 20.4g||102 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 163.4mg||50 %|
|Sodium 155.8mg||5 %|
|Potassium 1251.2mg||33 %|
|Total Carbohydrate 82.5g||24 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 75.4g|
|Protein 42.2g||60 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 835
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