Pasties

Total Time:
1 hr 40 min
Prep:
1 hr
Cook:
40 min

Yield:
25 (14-ounce) pasties
Level:
Intermediate

Ingredients
  • Filling:
  • 3 quarts peeled and diced potatoes
  • 1 1/2 quarts diced carrots
  • 1 quart diced rutabaga
  • 1 quart diced onions
  • 1/4 cup very finely diced garlic
  • 1 1/2 teaspoons seasoned salt
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 2 1/2 pounds ground grass-fed beef
  • 2 1/2 pounds your favorite ground Italian sausage
  • Crust:
  • 3 1/2 quarts all-purpose flour (recommended: finely ground organic)
  • 2 tablespoons salt
  • 1 1/2 pounds butter flavored shortening
  • 1 1/2 pounds white shortening
  • 6 eggs
  • 2 cups ice cold water
  • 1/3 cup white vinegar
  • 3 eggs, beaten
  • Flour, as needed
  • Inactive Prep Time
Directions
Crust:

For the filling: Add all ingredients for the filling into a large mixing bowl. Push the veggies into the meat until everything is mixed well. All of the veggies should bind together with the meat. If you have any loose veggies hanging out keep mixing and binding. Set aside until ready to build pasties.

For the crust: In a separate large mixing bowl, add the flour and salt. Combine together, and then add the 2 types of shortening. Break up the shortening while working it in with the flour. You want to have small, pea size pieces of shortening and flour combined yet not over mixed. In a separate bowl, blend the eggs, water, and vinegar. Add to the flour and mix and fold the contents together, gently pushing the flour and liquid mixture until they are together in a large dough consistency. Pick up the mix and continue to turn it over on top of the liquid and just push it down into the liquid not to over mix the dough. Cover the dough and chill it before rolling.

Preheat the oven to 325 degrees F.

Take a portion of the dough and lay on a floured counter. Roll out the dough to no more than 1/4- inch thickness. Roll out as big of a sheet as you are comfortable with; we use an 8-inch plate and cut out crusts for each pastie. After cutting the crust, work the scraps back into the next sheets. Do this as many times as it takes to use up all the dough. With a consistent thickness you should get about 25 crusts.

Once you have your crusts rolled out you can begin filling. Lay out your crusts and egg wash half of the inside crust. Lay 1 cup of filling in the center of each crust. Fold in half gently, careful not to tear the dough. After folding, use a fork to crimp the crusts. Place pasties on a lined baking sheet, poke fork holes on top to create air pockets, egg wash the top, and place in the oven. Bake until the crust is golden brown and an internal temperature is reached of 160 degrees F.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    As a former Youper (someone from the Upper Peninsula [U.P]) of Michigan), I've had more than a few pasties. This one is very good, and you're right, that picture is DEFINITELY not a pasty. (Wonder what it is, though. It looks pretty good.) Also, if you find yourself in upper Michigan, do not order gravy with your pasty. It will mark you as a troll (someone from below the bridge). It should be served with ketchup, preferably heated. (But you can eat them with gravy when no one's looking ... it's all about eating what tastes good to you.) Eat more pasties, eh?
    The pasties would no doubt be wonderful. Jazzed up a bit from the original recipes but that's a good thing. But... has anyone taken a look at the picture posted with the pastie recipe? Not!
    I love these changes to the Pasty. Very inventive and very good.
    When we saw this on the menu at Duluth Cafe we had to try it. It was delicious! What made it so good was the side of brown gravy that accompanied the Pastie. The Italian sausage was also used to make the gravy which gave it the right amount of spice. Will try to make it myself.
    I have not made this recipe but, being from the (u.p.) of Michigan the crust is a little different however the filling is almost spoton,
     except use ground pork instead of sausage.
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