Best Old Michfinnish Pasties Say Pastees Recipes

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CORNISH FINNISH MICHIGAN PASTIES



Cornish Finnish Michigan Pasties image

I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor.

Provided by ElizabethKnicely

Categories     Lunch/Snacks

Time 1h15m

Yield 8-10 pasties, 8-10 serving(s)

Number Of Ingredients 15

4 1/2 cups all-purpose flour
1 cup shortening
1 1/4 cups ice water
1 teaspoon salt
5 1/2 cups thinly sliced potatoes
2 carrots, shredded
1 onion
1/2 cup diced rutabaga
1 1/2 lbs lean ground beef
1/2 lb ground lean pork
1 tablespoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons msg (MSG)
1 beef bouillon cube
1/2 cup hot water

Steps:

  • Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
  • Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate (MSG), and bouillon.
  • Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
  • Bake at 425ºF for 45 minutes.

Nutrition Facts : Calories 803.7, Fat 41.1, SaturatedFat 12.3, Cholesterol 75.8, Sodium 1384.2, Carbohydrate 75.5, Fiber 5.1, Sugar 2.9, Protein 31.7

TRADITIONAL FINNISH PASTIES



Traditional Finnish Pasties image

Growing up as a young girl, my best friend's mom would make these. She was born in Finland and came over to America as a young girl and was raised in Ishpeming, Michigan. The family migrated out west after she married and had her own family. Her kitchen always had the most wonderful aroma of good things baking. Her pasties and braided bread were the best!

Provided by Alskann

Categories     Savory Pies

Time 1h

Yield 8-10 pasties

Number Of Ingredients 14

4 1/2 cups flour
1 cup shortening
1 1/4 cups ice water
1 teaspoon salt
5 1/2 cups thinly sliced potatoes
2 carrots, shredded
1 onion, diced
1/2 cup diced rutabaga
1 1/2 lbs lean ground beef
1/2 lb ground lean pork
1 tablespoon salt
1 teaspoon ground black pepper
1 beef bouillon cube (or 1 Tablespoon beef base)
1/2 cup hot water

Steps:

  • With a wire whisk, mix together flour and salt in a large bowl.
  • Cut in shortening.
  • Make a well in the center of the mixture and quickly stir in the ice cold water.
  • Form dough into a ball; Set aside.
  • Dissolve the bouillon cube or beef base in the hot water.
  • Combine potatoes, carrots, onion, rutabaga, ground beef,pork, salt, pepper,and bouillon.
  • Roll out pastry dough into 6 x 8 inch rectangles.
  • Place about 1 1/2 cups of filling in the center of each rectangle.
  • Bring 6 inch sides together, and seal.
  • Cut a slit in the top of each pasty to vent. Place on dull, not black, cokkie sheet.
  • Bake in 425 degree oven for 45 minutes.

Nutrition Facts : Calories 803.8, Fat 41, SaturatedFat 12.2, Cholesterol 75.7, Sodium 1333, Carbohydrate 75.7, Fiber 5, Sugar 3, Protein 31.6

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

MOTHER'S PASTIES



Mother's Pasties image

PASTIES were a must years ago when men worked the mines in northern Michigan. The housewives made them in the morning and wrapped them tightly in newspaper so they would stay warm until lunch break. Everyone used to say my mom made the best pasties in the world. This is her recipe. -Vivienne Abraham, Detroit, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 5 servings.

Number Of Ingredients 13

3 cups cubed peeled potatoes
1 cup chopped carrots
1 medium onion, chopped
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound ground beef
1/4 pound ground pork
1 tablespoon butter, melted
PASTRY:
4 cups all-purpose flour
1-1/4 teaspoons salt
1 cup shortening
3/4 cup cold water

Steps:

  • In a large bowl, combine the potatoes, carrots, onion, salt and pepper. Crumble beef and pork over potato mixture and mix well. Add butter and toss to coat; set aside. , For pastry, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. , Divide dough into five portions; roll each into a 10-in. circle. Place 1 cup of filling in the center of each circle. Fold pastry over filling and seal edges tightly with a fork; cut slits in the top of each. , Place on a greased baking sheet. Bake at 375° for 50-60 minutes or until golden brown.

Nutrition Facts : Calories 958 calories, Fat 49g fat (14g saturated fat), Cholesterol 43mg cholesterol, Sodium 1026mg sodium, Carbohydrate 101g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein.

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.

FINNISH PASTIES



Finnish Pasties image

Make and share this Finnish Pasties recipe from Food.com.

Provided by pammyowl

Categories     Finnish

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 1/2 cups all-purpose flour
1 cup shortening
1 cup ice water
1 teaspoon salt
5 1/2 cups thinly sliced potatoes
2 carrots, shredded
1 onion
1/2 cup diced rutabaga
1 1/2 lbs lean ground beef
1/2 lb ground lean pork
1 tablespoon salt
1 teaspoon ground black pepper
1 beef bouillon cube
1/4 cup hot water

Steps:

  • Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
  • Dissolve the bouillon cube in 1/4 hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, and bouillon.
  • Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
  • Bake at 425 degrees F (220 degrees C) for 45 minute.

Nutrition Facts : Calories 803.7, Fat 41.1, SaturatedFat 12.3, Cholesterol 75.8, Sodium 1383.7, Carbohydrate 75.5, Fiber 5.1, Sugar 2.9, Protein 31.7

CORNISH FINNISH MICHIGAN PASTIES



Cornish Finnish Michigan Pasties image

I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor.

Provided by Ruth Uitto

Categories     World Cuisine Recipes     European     Scandinavian

Yield 8

Number Of Ingredients 15

4 ½ cups all-purpose flour
1 cup shortening
1 ¼ cups ice water
1 teaspoon salt
5 ½ cups thinly sliced potatoes
2 carrots, shredded
1 onions
½ cup diced rutabaga
1 ½ pounds lean ground beef
½ pound lean ground pork
1 tablespoon salt
1 teaspoon ground black pepper
1 ½ teaspoons monosodium glutamate (MSG)
1 cube beef bouillon
½ cup hot water

Steps:

  • Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
  • Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
  • Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
  • Bake at 425 degrees F (220 degrees C) for 45 minutes.

Nutrition Facts : Calories 882.2 calories, Carbohydrate 75.9 g, Cholesterol 84.3 mg, Fat 50.1 g, Fiber 5.2 g, Protein 29.8 g, SaturatedFat 15.9 g, Sodium 1459.1 mg, Sugar 2.9 g

OLD MICH.FINNISH PASTIES SAY PASTEES



OLD MICH.FINNISH PASTIES say PASTEES image

This recipe is passed down from fathers family. They migrated from Finland to upper Mich. Other Finn's to Minn.& NO.Dakota as did people from all over Europe. The pastie recipe was originally brought over by the Cornish people, and quickly caught on with the miners working in the copper mines in the upper Mich area that was...

Provided by Nancy J. Patrykus

Categories     Other Main Dishes

Time 1h25m

Number Of Ingredients 11

3 c flour
1-1/2 c butter or yellow crisco
1-1/2 tsp salt
6 Tbsp water
1 lb ground chuck or diced beef
1-1/2 lb ground pork ..optional
4 carrots, scrapped and finely chopped
2 medium onions, finely chopped
2 potatoes, peeled and chopped
1/2 to 1 c rutabaga, peeled and chopped .. not a turnip
salt and pepper to taste

Steps:

  • 1. CRUST: In a large bowl combine, first 4 ingredients. Blend ingredients well, add water one Tablespoon at a time to form a ball of dough. Knead lightly with the heal of your hand to blend evenly.Form into a ball, dust with flour, wrap in wax paper and chill 30 minutes.
  • 2. Filling: Divide dough into 6 pieces, roll each into a 10 inch round. Put 1-1/2 cups of filling on half of each round. Moisten the edges andfold the unfilled half over the filled half to enclose it. Pinch the edges together to seal and crimp them together. Put 6 pasties on a lightly greased baking sheet and cut several slits on top. Bake in a preheated oven 350 for 30 minutes. After 30 minutes baking, put i tsp.of butter in a slit of each pastie and continue baking another 30 minutes. Remove from oven, cover with a damp yea towel, cool for 15 minutes. Serve with butter an d ketchup. Can be served warm or cold for a snack or sack lunch.
  • 3. NOTE: I was told when the miners went down into the mines, they would put the pastie on there head, under the cap....to keep the pastie warm! Miners wives would crimp the pastie with a ridge on the top, so when they ate with dirty hands..they would hold the pastie by the crimp which helped to keep the pastie cleaner. Then they would throw away the crimp !

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