davepolaschek

For those who don't know, pasties are basically single-serving pies with a complete meal inside. They were popular with miners in the Upper Peninsula of Michigan as well as on the Iron Range in Minnesota because packed in a lunch-tin, they would still be warmish after a morning's worth of work. There are ton of pasty recipes on the web. Here’s mine. Makes a whole bunch.

Ingredients

• 5 pounds beef chuck or “stew meat”
• 4 pounds red or gold potatoes
• 2 pounds carrots
• 2 medium yellow onions
• 1 pound turnips
• 1 pound parsnips
• 1 pound corn and peas mix
• eightteen 9 inch pie crusts (they’re usually 2 per package)
• 3 tbsp parsley
• salt and pepper to season

Instructions

• Bring the pie crusts to room temp
• Grind the meat as coarsely as you can, or cut it into ¼ inch cubes
• Cut all the veggies into ¼ inch cubes
• Mix everything together in the biggest bowl you have
• Use a 1-cup glass (i.e. liquid) measuring cup to scoop up the mixed filling and place onto one half of a pie crust
• Place about 1 pat of butter on top of the filling
• Fold over the crust and crimp
• Score top of each pasty a couple times
• Place at least ½ inch apart on a baking sheet
• Bake at 350°F for 40 minutes
• Let cool, covered with a towel, for at least ½ hour before serving
• Optionally serve with ketchup or gravy.

Preparation time

a hour or two, depending on how many breaks you take

Cooking time

40 minutes

Feeds

18+

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This is a huge batch, but I liked the flavor.

Reheating directions for frozen pasties: Pre-heat oven to 500°F and put pasty in on a pie-plate or cookie-sheet. Immediately turn the temperature down to 350°F. Let heat for 40-60 minutes, until warm through. They definitely want ketchup or gravy when re-heated.

#recipe

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