Best Pastie Recipes

CORNISH PASTIE II

Steps:

• Divide pastry in three equal parts. Roll 1/3 to make 8x15 inch rectangle. Trim edges and cut to make two 7-inch squares. Place on baking sheet. Repeat with other two thirds of pastry.
• Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with beef. Sprinkle with salt and pepper and dot with butter.
• Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries.
• Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender. Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches.

TRADITIONAL CORNISH PASTIE

Steps:

• Add the potato, onion, rutabega, meat and spices together and mix well.
• Lay out one of the pie crusts and put half the ingredients on half of the pie crust leaving about 1 inch along the edge for sealing.
• Lightly dampen along the edges of the pie crust with your fingertips.
• Lay the other half of the pie crust over the top of the filling and press the top and bottom edges together well.
• Fold the sealed edge toward the center and either crimp with your fingers or press along the entire folded edge with the tines of a fork.
• Bake 425 degrees F. for 15 minutes then lower temperature to 350 degrees F for an additional 30 minutes.
• Serve hot with brown or white gravy or serve cold without.

MY TATER-TOT "PASTIE"

Steps:

• 1. Brown the meat. Set aside. Pre cook the rutabaga. Drain and set aside. Sweat the celery, onions and carrots in a skillet with a little water.. Set a side.
• 2. Put all the above in a bowl,with the soup. Salt and pepper to your taste. MIX all together, with the milk.
• 3. Put the above ingredients, in a baking dish. Heat oven to 375 F.
• 4. Put frozen tater tots in rows across the top of the mixture, and bake, for about 45 minutes.
• 5. Take out of oven, when done. Serve and enjoy.
• 6. In upper Mi. they sell a PASTIE SAUCE..to die for. I Can't find it any where else. I did purchase this bottle of a special ketchup, in Spokane, WA. It has balsamic vinegar as one of the ingredients. This tastes close to the real pastie sauce!... Goes great with this dish. It would be good with most any thing. I paid only a $1.25 ..what a deal!! Think I will go back and buy a couple more. Please check out my other JAP recipe: "COPPER COUNTY PASTIES FROM UPPER MI" Thank you, Nancy Patrykus

PASTIE SOUP

Steps:

• 1. Cook ground meat & onion until onion is tender. Drain.
• 2. Add potatoes & salt & pepper. You can add some beef boullion for a richer flavor.
• 3. Add water to cover.
• 4. Cook until potatoes are tender.
• 5. Retaste for seasoning.
• 6. Add potato flakes to thicken the soup as desired.

PASTIE

Steps:

• Put the vinegar in a 1-cup measuring cup and fill the remainder with water. Add the beaten egg to a small bowl and add the vinegar and water and mix together. In a large mixing bowl cut the lard into the flour. Add the liquid and mix together. The less you handle the dough the better the crust will be.
• When the mixture is totally combined into the dough cover the bowl with plastic wrap and place into the refrigerator until you will be putting the pasties together.
• Trim all of the fat from the steak and dice into 1/2-inch cubes. Peel and dice potatoes into 1/2-inch cubes. Peel and dice rutabaga into pieces smaller than the potatoes. Peel and dice carrots into pieces smaller than the potatoes. Place all ingredients into a very large mixing bowl and combine thoroughly with your hands. Be sure to start with clean hands and nails. Add the salt and pepper and mix the ingredients to combine. My mother used enough pepper to turn the entire bowl black before mixing the ingredients.
• Roll out the pie crust and place bottom crusts into 2 (9-inch) pie tins. Do not grease the pie tins before adding the crust. Next, fill the pie tin with the meat and vegetable mixture. It should be heaping since the mixture will cook down. Before placing the top crust in place, add a large pat of butter to the top of the pie filling. Remember we cut off all the fat on the meat earlier. Place top pie crust and trim to finish. You can use the finger-and-thumb method to finish the crust, like Grandma did, or you can use a fork to finish the crust. Before placing into the oven, cut 2 slits in the crust for steam to leave the pastie while cooking. Also using the egg and a little water, make an egg wash to brush on the crust. This will give the crust a golden, shiny finish.
• Bake the Pasties in a preheated 350 to 375 degree oven, middle rack for 90 minutes. Watch the crust so that it doesn't get too brown in the cooking process.

PASTIE

Steps:

• In a large bowl, add dry ingredients for the crust, cut in the shortening.
• Add the water in batches and mix in gently. Too much mixing or too much water will make the crust tougher. Tougher crusts were desirable in the mines of Whales or the UP Iron/ Copper mines.
• When mixed, cut the dough into 8 equal size/weight pieces to roll out. I use 2 cups (approx 12 oz.) of filling on a 12" diam. rolled crust. You may want to make smaller diam. crust and use only 8 oz. of filling in which case you will probably want to make more dough. Make sure the pieces of dough are formed into a tight uniform ball so they will role out evenly with no splits. I usually pat out the dough as much as I can with my hands to help keep the dough in shape better without splits.
• While the dough is resting, cut up the vegetables. I often use a thin skinned red, yellow, or white potato and leave the skin on. I also don't usually peal the carrots either. I sometimes use turnips with or instead of rutabaga and on occasion mix in some parsnip or celery besides. Sometime I intend on trying celery root
• In another large bowl mix the meats together until uniform and well broken up into small pieces. Now add the cut up vegetables, herbs, and spices. I sometimes like to use celery salt, or garlic salt instead of plain salt.
• When all mixed, start rolling out your first crust. Place the mixed filling off center but not too close to the edge. Now fold the crust over the filling and crimp the edge like a pie crust. I don't use water in the folded crimp, it makes the crust too hard for my liking. I usually weigh the entire filling when it is all mixed and then weigh out 1/8 of the mix for each pasty. I never seem to end up with exactly 4 cups of potatoes or carrots etc.. Again you can use less mix per pasty and make more pasties.
• When all the pasties are made, punch a few vent holes in the top of the crust before placing them on a greased or sprayed cookie sheet. You do not want the seam to leak out the juices because there is no steam vent, makes a real mess and a dry pastie.
• place them a preheated 375' oven for 45- 60 minutes. The time will vary on the diced sizes of vegetables and how thick you make the pasty. After I crimp the edges of a pasty i usually pat down the pasty to make it a little thinner but wider.
• When the crust in nice and golden like the photo the inside us usually done and can be taken out and cooled. Some people like to put a gravy over the pasty, I sometimes like to put ketchup over them.