Pasty

I have grown to love the pasty. I have seen many versions, as people like to adjust them to taste. The one my Grandmother taught her daughters, and they taught theirs, is to me, the best tasting. I did change it myself as I do not care for rutabaga. But simply put, it is very tasty and the aroma is delightful.

Dough(2 pie crusts )

2 Cup Flour
1 t salt
2/3 C plus 2 T shortening
4 to 5 T cold water

Mix Flour and salt and cut in shortening until it resembles small peas. Gradually add the cold water until a nice firm dough forms. Cover with wrap until ready to use.

Ingredients
(original calls for round steak and rutabaga but I do not use that)

1 lb ground sirloin
5 lg carrots ( use a shredder and finely shred)
3 potatoes ( peeled and thinly sliced)
1 Md Onion ( shredded, or finely minced.)
minced garlic
salt and pepper to taste
4 T butter

Assembly

Cut the dough in half. Roll out into a circle and cut in half again. Here the amount of vegetables you use in the layers is totally up to you. You just need to ensure you can seal the pasty. Place in order, a heaping of meat, little bit of garlic, onion , carrots, potatoes, salt and pepper, then a pat of butter. Fold over and crimp edges together for a seal. Repeat with other three. I use a large glass cake pan, this keeps the juices from spilling onto the oven and burning. Once all four are made. Cut 3 or 4 small slits on top for ventilation. Place in a preheated 350 degree oven for 45 - 50 minutes or until the juices run clear. Let cool slightly before serving as insides will be extremely hot.

This recipe I learned from my mother who was born and raised in the Upper Peninsula Michigan, where she learned this recipe from her mother, who learned it from hers. Each generation seems to change the recipe to their liking. My husband likes a bit of brown gravy on the inside of his, where I like mine plain.
The meat content can vary as well from the original cut round steak, ground sirloin , to chicken. My grandmother use to make hers in 2 layers, giving her 2 huge pasties, where I like 1 layer and I get four smaller versions. I just enjoy this recipe as it brings back fond memories of my grandmother cooking in her kitchen with all the grandkids around. I hope you like it as much as my family does. Happy Eating.