I don’t know where you are, but here in Minnesota this morning it was a blistering – 40F wind chill ….
Not exactly the best weather to make someone jump out of bed on a Monday morning.
Oh well, what do you do. It’s Winter after all…and I live in Minnesota.
Anyways, I’m excited to share this recipe with you all. This was one of my Grandpas favorite things to eat, and he also enjoyed making them with my Grandma.
They are called Pasties. Pasty, is pronounced “Pass-tea.”
It is a pastry traditionally filled with beef, onion, potato and rutabaga (also known as yellow turnip or swede…tastes like a potato.) It is seasoned with only salt and pepper and baked in the oven for about an hour.
They taste best right out of the oven nice and hot. It is common to eat it with ketchup, or gravy. I surprised myself that I preferred ketchup on mine.
Simple, straight forward, and delicious.
Perfect comfort meal…especially for us meat and potato eaters in the Midwest.
Not exactly the most figure friendly meal, however, some days…like – 40F wind chill days, you need a nice warm, filling meal. At least I do.
Pasties are traditionally a Cornish dish; from Cornwall, England. Sometimes even referred to as a “Cornish Pasty.”
They are VERY popular all over the Upper Peninsula, especially in Calumet which is where my Grandpa lived for many years. They even have a Pasty Fest in Calumet during the summer. Here is a link about the Festival:
Sadly, I never had the chance to make Pasties with my Grandpa. However my Grandma has made them many times . So on Sunday my family got together and made them.
Heres my Grandparents very traditional recipe, hope you Enjoy 🙂
- 6 C. Potatoes
- 2 1/2 C. Rutabagas
- 1 C. Onion
- 1 # ground beef (or steak)
- Salt and Pepper
**Optional to add carrots and/or celery**
- 4 1/2 C. Flour
- 1 1/2 tsp. Salt
- 2 1/2 tsp. Baking Powder
- 1 C. Shortening (Lard preferred)
- 3 Eggs (optional)
- 1 C. Milk
1. First prepare the filling. Wash potatoes and rutabaga. Peel and dice onions, potatoes and rutabaga (we also used carrots.) Take meat out now as well. You can either mix the filling all together or put in separate bowls and assemble individually (we all chose to fill our own.) Once all prepared, set aside and make room to make the dough.
2. Time to start the dough. FIrst preheat oven to 400F. Sift flour, salt and baking powder into a bowl.
3. Add shortening. Use a pastry blender or fork to cut in shortening. Don’t stir. Once done, should resemble corn meal like pictured below.
4. Next slightly beat eggs and fill the rest of the measuring cup with milk to make 1 cup. My grandma said she never puts eggs in the dough, so we did not use eggs, and just added the 1 cup of milk. Slowly stir it into the flour/shortening mixture until dough forms. If dough is too dry, add ice cold water until sticky enough to work with.
5. Divide dough into 6 equal parts. Dust flour onto the counter and roll out into about 8-10 Inches diameter circles (don’t stress about it being perfectly round and have patience with dough.) Place about 1 to 2 cups filling in each. Also, be sure to add salt and pepper. Be careful not to put too much.
6. Place a couple pats of butter (1-2 Tbsp) before sealing. Fold in half and fold all around edges to create a seal. Cut 2 to 3 slits on top. Spread with hands soft butter on top of of all pasties. Line on cookie sheets.
7. Bake at 400F for 15 Minutes. Then reduce oven temperature to 350F for an additional 45 minutes. Or until brown. Serve warm with Ketchup or gravy.
It was quite challenging to make a pasty look exceptionally appetizing.
My pastry skills are slowly improving 😉
But I can promise you, if you like pot pies, beef and potatoes, you will love this.