GOOD OLE' MICHIGAN PASTY (PASTIES)
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
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.
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