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.
MOTHER'S PASTIES
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
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.
PASTIES II
A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.
Provided by RaiderMom
Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
- Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 887.1 calories, Carbohydrate 72 g, Cholesterol 47.6 mg, Fat 55.3 g, Fiber 4.5 g, Protein 25 g, SaturatedFat 14.3 g, Sodium 762 mg, Sugar 3.4 g
DIY PASTIS RECIPE
Steps:
- With a mortar and pestle, roughly break up anise, licorice root, fennel, coriander, and anise. Add them to a sealable glass jar along with vodka. Seal and shake, then let steep for 5 days at room temperature away from direct sunlight, shaking occasionally.
- Boil sugar and water together until integrated into a light syrup, about 7 minutes. While the syrup is cooling, strain the spices out of the vodka mixture through a cheesecloth lining a fine-mesh strainer. Strain twice if necessary to remove all sediment.
- Once syrup is cool add it to the strained vodka infusion and shake. Let rest for 4 days or more before use. Store at room temperature for up to 4 months.
Nutrition Facts : Calories 68 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 4 g, Fat 0 g, ServingSize Makes about 2 cups, UnsaturatedFat 0 g
PASTéIS DE NATA
Pastéis de nata (or Portuguese egg custard tarts) have a melt-in-the-mouth, fragile, flaky crust and a not-too-sweet custard that is caramelized in spots.
Provided by Leandro Carreira
Yield Makes 35 tarts
Number Of Ingredients 11
Steps:
- To make the puff pastry, put the flour into a mound on a work counter. Put 1 ¼ cups plus 2 teaspoons (320 ml or 11 fl. oz.) water into a jug or measuring cup and season with a pinch of salt. Make a small well in the middle of the flour and pour in the water. Start mixing the flour into the water to form a smooth dough, then cover with a dish towel and leave to rest for 30 minutes.
- Divide the butter into three equal portions of 1 stick plus 3 tablespoons (160 g or 5 ¾ oz.). Lay a large piece of plastic wrap on a work counter. Cut the first portion of butter into thin slices and lay these on the food wrap in a 20-cm or 8-inch square. Put a second piece of plastic wrap on top of the butter and use a rolling pin to flatten the butter into a thin 20-cm or 8-inch square sheet. Repeat with the remaining two portions of butter so that you have three sheets of butter. The butter needs to be cool but pliable when added to the dough, so chill the sheets and remove each one from the fridge only 5 minutes before using it.
- Roll the dough out on a floured work counter into a 21-cm or 8 ½-inch square. Put a sheet of butter in the center of the dough, leaving a 5-mm or ¼-inch border. Fold the dough and butter in half by folding the top half down, then fold in half again by folding from left to right. Roll out into another 21-cm or 8 ½-inch square, then transfer to a baking sheet, cover and rest in the fridge for 25 minutes. Repeat with the remaining two sheets of butter. Rest the dough each time you add the butter.
- When you have used up all the butter, roll the dough into a rectangle 32 x 20-cm or 13 x 8-inches. Roll the dough tightly into a cylinder, starting from the long edge. Cover the dough in plastic wrap and leave to rest in the fridge for at least 1 hour or overnight.
- If using ready-made puff pastry, roll the pastry out to a rectangle 32 x 20-cm or 13 x 8-inches. Roll the pastry tightly into a cylinder, cover and rest in the fridge for 1 hour.
- To make the filling, put the sugar into a saucepan with 1 ⅓ cups (320 ml or 11 fl. oz.) water and heat over a low heat until the sugar has dissolved. Turn up the heat to medium and boil for 8-10 minutes until it reaches 241ºF on a thermometer.
- Meanwhile, put the cornstarch, egg yolks, milk, vanilla bean and seeds, and lemon rind into a large bowl and whisk until smooth. Once the sugar has reached temperature, remove the pan from the heat and whisk the syrup into the milk mixture. Mix well, then pour the mixture back into the pan and put over a low heat and cook for 4-5 minutes, or until it thickens. Remove and discard the lemon rind and vanilla pod, then strain through a fine-mesh strainer into a clean bowl and leave to cool. Cover and chill until needed.
- Using a sharp knife, cut slices from the dough cylinder, about 5-mm or ¼-inch thick, making a downwards cut and not slicing. Each portion should be about 25 g or 1 oz., but this will depend on the size of your pans or pan.
- Have a bowl of cold water nearby. Arrange all the cake pans on several baking sheets and keep them in the fridge. One at a time, place a circle of pastry in the bottom of each pan, making sure the layers of butter are seen when viewed from above. This ensures the pastry will rise outwards and upwards as it bakes. Wet your thumb in the cold water and press the dough towards the outer edge of the pan, filling up to the rim. Repeat with all the pans, then put them back in the fridge to rest for 30 minutes. Preheat the oven to 475 F°.
- Fill the lined pans with the filling, almost to the top. Bake in the oven for 13-15 minutes, or until the filling is almost set with browned spots on the top and the dough is crisp and golden. Remove from the oven and dust with confectioners' sugar and ground cinnamon. Serve warm or cold. These tarts are best eaten on the day they are made.
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