"tert in seattle" wrote in message
...

it's going to be a long weekend - I have to start typing some of these in

NOTE! I have not prepared pasties from this recipe - reproduced here for
historical archival dissemination purposes only - use at your own risk -
not responsible for typos or anything else

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[p. 139]

UPPER PENINSULA PASTIES

4 c. flour
2 tsp. salt
1-1/2 c. shortening, yellow Fluffo
10 T. ice water
2 pounds round steak
5 peeled & chopped large potatoes
1 (1-1/2 c.) small cubed turnip or rutabage
1 to 2 large onion, finely chopped
1 T. salt
1 tsp. fresh ground pepper

In 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 fat 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 cubed 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,
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 edges
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.

Paula Sadak
Munising BPW Club

Do know that these are great. Made them at home as well as had them Annes
Pasties in Cornwall.

Alan


* Exported from MasterCook *

Anne's Pasties

Recipe By :Anne Muller
Serving Size : 4 Preparation Time :0:00
Categories : British Lunch
Main Dish Sandwich

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
450g 1lb strong white flour (large pinch salt
optional)
100g 4oz margarine (Echo or similar hard variety)
110g 4oz lard
175ml 1/3pt water
Pasty filling, quantity for one pasty

50g 2oz onion or shallot (some people like leek)
50-75g 2-3oz turnip (swede)
100g 4oz beef skirt or chuck steak
150g 6oz sliced potatoes
black pepper, salt

Making the Pastry

Put the flour and salt (if used) into a bowl. Cut off a quarter of the lard
and rub into flour. Grate or slice the rest of the fats into the mixture and
stir with a knife. Pour all the water in and stir until absorbed. Knead a
little and leave at least 30 minutes in the fridge before using.

Pastry can be made the day before, wrapped in polythene and stored in the
fridge overnight. Pastry freezes well, but remember to take it out the night
before you need it. Do not refreeze.


Making the pasties

Keep the sliced potatoes in a basin of cold water till needed. Trim and
gristle off the meat and cut it (with some fat) into 6 mm (1/4 in) pieces.

Generously flour the board or area you are using. This allows the pastry to
relax as you roll, especially if you flip the pastry up from the surface
every now and then. Cut off a quarter of the prepared pastry. Roll it out,
keeping the shape, into a circle 21-23 cm (8-9 in) across. The pastry should
now be the right thickness. Place an upturned plate over the pastry and trim
round to get a good shape.

Place most of the turnip and onion across the centre of the round. Sprinkle
lightly with salt and pepper to taste.

Place meat along the top and well into the ends; season the meat with a
little salt. Top the meat with most of the potato and the remainder of the
turnip.

Sprinkle again with a little salt, and add the remaining potato. Do not
season the top layer: salt directly in contact with pastry can make it taste
slightly bitter.

Dampen one side of the pastry with a little water. If you dampen the pastry
all round or use too much water you will find the edges slide instead of
sealing, so don't slosh it on.

Fold the damp side of the pastry to the other and press firmly but gently
together, so that you have a seam down across the pastry, or by the side,
whichever you find easier. From the right side if you are right-handed (or
the left if you are left-handed) fold over the corner and crimp by folding
the pastry seam over and over to the end. Tuck in the end well to seal.
Alternatively, if you find this difficult, just curl the edge like a wave.

Make a small slit in the top with a knife and patch any other breaks or
holes with a little dampened rolled-out pastry.

Brush the pasties with milk or egg wash or even just water and place them on
buttered paper or a greased and floured tray, leaving 5 cm (2 in) between
them.

Bake in a hot oven 220C (425F, gas 7) for 20 to 30 minutes. Check the
pasties. If brown, turn them down to 160C (325F, gas 3). Bake for another 20
minutes. Turn off the oven and leave them in the oven for another 15 minutes
with the door shut.

Remove from the oven and with a slice lift the pasty onto a plate. Cut in
half, allowing some of the steam to escape.

If you are eating them picnic style, place the pasties onto a cooling tray
and wait 15 minutes before eating. If you want to eat them an hour or so
later, or are taking them on a journey, wrap them straight from the oven in
paper and then a clean cloth. Pasties keep extremely hot for a long time and
if well wrapped a pasty made in Helston would still be 'hot' when you
reached Exeter. I've even been told by holiday-makers that their pasties
were still reasonably warm when they reached London.


Source:
"The Lizard Pasty Shop, Sunny Corner, Beacon Terrace, The Lizard, Helston,
Cornwall TR12 7PB"
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