Best Aunt Annas Pan Pasty Recipes

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CHEF JOHN'S CORNISH PASTY



Chef John's Cornish Pasty image

This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That's because to make this to its original, and very sturdy specifications, you're forced to over-mix the dough; a cardinal sin that literally gives pie makers nightmares.

Provided by Chef John

Categories     Main Dish Recipes     Sandwich Recipes

Time 3h25m

Yield 4

Number Of Ingredients 15

4 cups bread flour
3 ounces cold lard
2 ounces cold butter
1 ½ teaspoons salt
⅔ cup ice water, or as needed
12 ounces beef skirt steak, cubed
1 cup diced Yukon Gold potatoes
½ cup diced onion
⅓ cup diced turnip
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 tablespoons butter, cut into 8 thin slices
1 large egg, beaten
1 teaspoon water

Steps:

  • Cut flour, lard, cold butter, and 1 1/2 teaspoons salt together in a bowl with a pastry blender until mixture has the consistency of coarse crumbs. Make a well in the center and pour in ice water. Mix with a fork until mixture begins to come together; use hands to form into a dough ball.
  • Turn dough out onto a lightly-floured work surface and knead until dough is smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap and refrigerate until chilled, at least 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
  • Stir steak, potatoes, onion, turnip, 1 1/2 teaspoons salt, black pepper, and cayenne pepper together in a bowl until evenly-combined.
  • Beat egg and 1 teaspoon water together in a small bowl.
  • Divide dough into 4 equal rounds and roll each round out to about 1/8-inch thickness and 8-inches in diameter. Brush each dough round with egg mixture.
  • Place 1/4 of the steak mixture slightly off-center on each round of dough, and top steak mixture with 2 slices butter. Fold dough over steak filling to form a half moon shape and press edges together to seal. Trim excess dough from edges of pasties. Transfer pasties to the prepared baking sheet and crimp edges with the tines of a fork; poke fork 1 time into the top center of each pasty and brush tops with egg mixture.
  • Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.

Nutrition Facts : Calories 499.4 calories, Carbohydrate 10.1 g, Cholesterol 138.5 mg, Fat 45.5 g, Fiber 1.3 g, Protein 12.9 g, SaturatedFat 22 g, Sodium 1920.9 mg, Sugar 1.4 g

GOOD OLE' MICHIGAN PASTY (PASTIES)



Good Ole' Michigan Pasty (Pasties) image

Growing up in Michigan, as soon as the weather turned cool I started craving Pasties! My Aunt Nancy always made the best pasty, and this is her recipe. She said she sourced hers from the Eastern Star Recipe book. Traditionally pasties were made by the wives of miners that would bring them along down into the mines in their pockets. Reheating them on the back of their shovels over lanterns. While this doesn't need to be reheated over a lantern, they certainly taste just as good the next day.

Provided by StayHome Chef

Categories     Savory Pies

Time 1h15m

Yield 6 hand pies, 6 serving(s)

Number Of Ingredients 17

3 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon black pepper
1 cup lard or 1 cup shortening
1 egg, beaten
7 tablespoons water
2 teaspoons vinegar
1 1/2 lbs round steaks, cubed
3/4 cup rutabaga, cubed
2 cups potatoes, diced
3/4 cup carrot, diced
1/2 cup onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
butter
milk

Steps:

  • Dough Instructions:.
  • Combine flour, salt, baking powder, & pepper.
  • Cut in fat until fine like peas.
  • Beat egg; add water & vinegar and mix well.
  • Sprinkle liquid over flour & stir with a fork until dough forms a ball.
  • You don't have to worry about over-handling. Remember they used to eat this in place of a sandwich, so it has to hold up.
  • Divide into 6 equal size balls & set aside.
  • Filling and Construction:.
  • Mix meat, vegtables, salt & pepper together.
  • Roll out each ball on a floured board into a 10 inch circle.
  • Place 1 cup of filling on each circle with a piece of butter.
  • Moisten rim; crease & fold over.
  • Seal & flute edges.
  • Cut slits in top for steam to escape.
  • Brush tops with milk.
  • Place on ungreased cookie sheet & bake for one hour @ 350 degrees.

UPPER PENINSULA OF MICHIGAN ORIGINAL PASTIES



Upper Peninsula of Michigan Original Pasties image

These were brought to the UP by Cornish Miners. It is still a very popular dish in the mining communities of the U.P. of Michigan.

Provided by larryvitse

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

8 large potatoes, cube
1 1/2 lbs flank steaks, cut in small pieces
1 lb pork steak, cut in small pieces
1 large onion, diced
3 1/2 teaspoons salt
black pepper, to teaste
2 tablespoons parsley
1/2 cup rutabagas (optional) or 1/2 cup carrot, diced (optional)
4 -5 cups flour
2 cups lard or 2 cups Crisco
1 1/4 teaspoons salt
1 teaspoon sugar
3/4-1 cup water

Steps:

  • Cube all of the above ingredients. The filling including the meat is not cooked. Those of us who are Yoopers (originally from the Upper Penninsula know that the meat is never cooked before baking a Pastie!
  • Mix dough like pie crust.
  • Divide into 8 balls.
  • Roll out like a pie crust.
  • Put filling on half of circle. About 1 cup.
  • Crimp like pie crust. Will look like a half circle.
  • Put on ungreased cookie sheets.
  • Bake at 425 degrees for 20 minutes and 375 for 40 minutes.
  • Put slits in top of crust before baking.
  • Let sit about 1/2 hour after baking.
  • Enjoy!

Nutrition Facts : Calories 1297.1, Fat 70.3, SaturatedFat 27.2, Cholesterol 146.9, Sodium 1497.6, Carbohydrate 114.6, Fiber 10.1, Sugar 4.4, Protein 49.2

SIMPLE YOOPER STYLE PASTY PIE AN ORIGINAL RECIPE BY: CATHY HURKMANS TOLMAN



Simple Yooper Style Pasty Pie an original recipe by: Cathy Hurkmans Tolman image

Years ago being a busy working mom with 3 growing boys, I needed to find a way to still have my families favorite , pasties, but not having a nack for crust making and not having a lot of time for peeling & chopping, I developed this much loved and often requested recipe for my own version of the Upper Michigans famous original...

Provided by Cathy Hurkmans Tolman

Categories     Savory Pies

Time 2h

Number Of Ingredients 8

2 pounds ground chuck
1 pound ground pork
1 med to large onion chopped fine
1 - 2 pound bag southern style ( the cubed kind) frozen hashbrowns
1 can beef broth or 1 ½ c. hot water mixed with 1 tbs.beef soup base
1 ½ to 2 cups matchstick or fine chopped carrots
2 cans diced rutabagas - drained
4 ready to use premade pie crusts

Steps:

  • 1. Bring 4 ready made refrigerated pie crusts to room tempature . I usually just take them out while prepare the meat mixture and they are softened enough by then to unroll easily. Mix all ingredients ( except the pie crusts) well in a large mixing bowl. It works best to use your hands to mix. Add salt & pepper (to taste) ,a little at a time , as you mix. That allows the salt & pepper to get mixed in better. Place a single crust into each of two deep dish pie plates, press in. Divide meat mixture between the two crusts and pat it down some to hold it together well, it should be well above the depth of the pie plate,be sure to keep it pretty even across so it will cook evenly. Use the other two crusts as tops. Pinch edges together all the way around and cut off excess crust. Cut a few 1 inch slits in top of each pie. Brush edges of crust with a little milk to keep them softer. Bake about 1 hour and 20 minutes at 350* uncovered. If using foil pie plates bake them on a baking sheet. Let the pies set for about 10 minutes before cutting.
  • 2. note* If you're unsure if the middle is done you can use a meat thermometer or simply poke the potatoes with a fork to test for doneness.
  • 3. THIS RECIPE CAN BE CUT IN HALF VERY EASILY TO JUST MAKE ONE PIE. I LIKE MAKING TWO , BAKING THEM BOTH AND THEN FREEZING ONE FOR ANOTHER DAY. ONE PIE WILL SERVE 4 TO 6 PEOPLE EASILY
  • 4. Traditionally in this neck of the woods people eat pastys with either ketchup or beef gravy, but they are also very very tasty on their own.

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