A great twist on that all time U.P. favorite
Ingredients:
For the Crust…
4 cups all-purpose flour
2 teaspoons sea salt
1/2 teaspoon baking powder
1 1/2 cups beef suet, ground twice
ice water
For the Filling…
maple sea salt brine, optional, see recipe
1 lb top sirloin, diced and brined
1/2 lb pork shoulder, diced and brined
2 whole Yukon Gold potatoes, peeled and diced
1-2 whole sweet potatoes, peeled and diced
1-3 whole ruttabagas, peeled and diced
1 large red onion, peeled and diced
1 tablespoon sea salt, or to taste
1 teaspoon black pepper, or to taste
3 tablespoons fresh herbs, chopped
6 tablespoons horseradish butter, see recipe
Directions:For the Beef Suet Crust …
In a large bowl, combine flour, salt, baking powder, and suet. Mix well, using fingers, until mixture resembles coarse meal.Pour in ice water and gather into a ball. Add more water if necessary. Divide the dough into 6 balls, dust each with flour, and wrap with plastic wrap. Refrigerate for 1 hour.
For the Filling …
Combine the remaining ingredients, except the butter. Roll each ball of dough in a circle on a floured surface to 1/8 -inch thickness.
Place 1 1/2 cups filling over half the dough on each circle. Dot with butter. Fold over unfilled side of dough and crimp the edges, sealing by moistening lightly. The pasties look like half moons.
Preheat the oven to 375°.
Place the pasties on greased baking sheets and bake for 45 minutes to one hour or until the crust is golden and the pasty is cooked through.
Notes:
The Pasty like other culinary classics have as many recipes as there are cooks who make them. Some of the additions that add not only taste and texture but historical significance are dried fruits, the substitution of carrots for the ruttabagas and lard, shortening or butter for the beef suet in the crust.
There is some talk of the eaters initials made from scraps of dough stratigically placed on one end of the pasty so that any leftovers can be traced back to the proper miner.
There are some that served the hot pasty with glaze of melted butter, some beef or poultry gravy, or ketchup.
4 Comments
Today 1/6/07 is the first time I have ever seen your show. It was very good! I enjoyed your tour of the Made in Michigan Festival. I have not heard of this either! But I am looking for your Chicken and Pork Pasty recipe and cant find it. This one isn't it because the crust had sour cream and potatoes in it and the filling of course had chicken and pork. Will you be posting it soon? I hope so because I think my mother used to describe a pasty her great grandmother used to make. This one sounds very similar. Thank you for your help!
Sincerely
Merrilee Johnson
I think you are looking for the pierogi recipe…Â Hope this helps…
http://www.forkintheroadtv.com/food/show-419-pirogues/
hello
first time i have seen your show…great
going to try the pasty recipe because i am a finn here in hancock, mi.
question why the white onion versus the yellow, sea salt i think is good for fish, and am excited about trying the sweet potatoes…
could make variations of course but really think your crust is going to be great…
thanks
Does it have to be suet? My butcher won't grind it once, much less twice. One rutabega is more than enough! We like beef gravy over them.
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