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Dude I thought of something from the way back for me…it is something you can only get around Minnesota, Upper Michigan and extreme northern Wisconsin…it is a meat pie called a pasty (pronounced phonetically as pah-stee) and is an old immigrant recipe brought over by the Fins and Welsh. It was real big back in the day for the miners working the northern hills and mountains. I used to eat them all the time as I am from the Upper Peninsula of Michigan but since I moved to Colorado I only get them about once a year when I go home. I have tried making them but nothing beats the ones my mom or grandma throws down in the oven. Yum! Double yum!
Original Pasty Recipe
1 1/2 sticks butter (cold and cut into bits)
1 1/2 tsp. salt
6 tbsp. water
In a large bowl, combine flour, butter and salt. Blend ingredients until well combined and add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
round steak, coarsely ground
1 lb. boneless pork loin, coarsely ground
5 carrots, chopped
2 lg. onions, chopped
2 potatoes, peeled and chopped
1/2 c. rutabaga, chopped (can substitute turnip)
2 tsp. salt
1/2 tsp. pepper
Combine all ingredients in large bowl. Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes.
This recipe came from the Milwaukee Journal March 28, 1943.
Upper Peninsula Pasties
2 tsp. salt
1 1/2 c. shortening
10 T. ice water
2 lbs. round steak
5 peeled and chopped large potatoes
1 (1 1/2 c.) small cubed turnip or rutabaga
1 to 2 large onion, finely chopped
1 T. salt,
1 tsp. fresh ground pepper
In a large chilled bowl combine sifted flour and salt. Cut in shortening (I use yellow Fluffo for a nice color and texture) with a pastry blender or two knifes until the mixture looks like coarse corn meal. I rub the flour and ft together with my fingers quickly to produce the coarse crumb. Pour in ice water, toss and gather into a ball. Add more water if necessary to hold dough together. Divide dough into 6 equal parts. Dust each ball with flour and wrap in plastic wrap. Chill 1 hour or more.
In a large mixing bowl combine round steak which has been trimmed of all excess fat and cut into 1/4 inch cubes with peeled and chopped potatoes, scraped and diced or bued turnip, finely chopped onion, salt and pepper. Mix thoroughly so that seasoning will be well blended.
Roll out each ball of dough on a lightly floured board to 1/4 inch thick circle. Place 1 1/2 cups of filling on circle. Fold up one side of circle. Fold up one side of circle, then fold over the other side. Pinch edges of dough together enclosing the filling, forming a double thick band of dough along the seam. Moisten edged and crimp into a decorated edge with the fingers. Slash a vent in the top for steam to escape. Place on cookie sheet. Bake in a preheated 400 degree oven for 45 to 50 minutes, until golden brown. Delicious served with catsup or chili sauce.
This recipe is by Paula Sadak and she hails from Munising, MI.
To all my east coast friends…come to Munising sometime and check out what the North Country is all about! Just do a google image search for Picture Rocks National Lakeshore and you will see what I mean! And you can get some good stick to your ribs pasties while you are there!
Here's another recipie for you! This is
called aglia oglia, which is
pronounced AH-ya OY-ya. In my family, it's considered a "first dish": the
either pasta ("macaroni") or soup dish you eat before the "regular American
food". It's easy to make and impresses folks who don't know any better.
And cheep. Cheep is good.
1. package of angel hair pasta
2. olive oil
3. few cloves garlic
Ok, so first of all boil a big pot of water. Make sure you dump some salt
in (about a Tbs probably). If you don't salt the water it won't taste
right. Make sure you toss in a little olive oil too; keeps the macaroni
from sticking together.
While the water is boiling, get out your smallest frying pan. I use the 3
and 1/2 inch diameter cast iron pan. Chop up the garlic very very small.
You can crush but the sugars in the garlic are more likely to carmelize if
you crush; not a bad thing, but makes it taste a little sweeter. Fill
small fry pan with olive oil, so it's about a 1/4 inch deep or so, and heat.
Brown garlic in oil slowly. Slow and steady wins the race on this one. When
brown, turn off gas.
While that's going on, the water should be boiling. Toss in the macaroni
and cook. When the macaroni is ready, reserve about three or four cups of
the macaroni cooking liquid. Then, strain the macaroni and dump into a big
bowl. Add the liquid. Then add the contents of the little fry pan. Mix
up. Sprinkle with the parsley! Yum!
If you wanna get fancy-schmancy with it, you can throw in some steamed
veggies with it. But I like it the old-fashioned way: plain and soupy.
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