Cousin Jacks Pasty Dough Recipes

FAMILY FAVORITE PASTIES (MEAT PIES)

Steps:

• 1. Crust: Cut shortening into flour and salt. Add water just until you have a dough that is no longer sticky (like pie crust). Mix until well blended. Form into 4 balls. (You can chill dough at this point, but I usually don't.) Roll into four 8" circles. Cover with waxed paper until ready to use.
• 2. Meat Filling: Combine beef, onion, rutabaga, potatoes, salt, pepper and parsley in a large bowl.
• 3. Put approximately 1 cup of filling onto right side of dough, dot with butter and fold in half. Brush edges with milk, then crimp edges securely to hold filling while it bakes.
• 4. Place on cookie sheet lined with parchment paper and cut two or three 1/2" slices in the top to allow steam to escape. Brush with milk, if desired. Bake at 350 degrees for approximately 1 hour or until golden. They will smell AMAZING while baking!
• 5. Traditionally served with ketchup, although I've also seen them served with gravy... which is another whole, big heated debate!

COUSIN JACK'S PASTY DOUGH

Steps:

• Note: I used our KitchenAid stand up mixer with dough hook to prep the dough.
• Combine the flour and salt in a large mixing bowl.
• Add the cold shredded butter and toss with the flour and salt mixture.
• Slowly add the cold liquid while mixing the dough. If the mixture is too dry add a little bit of water but do not overwork the dough. Gather the dough into a ball.
• Wrap in a large gallon-size Ziploc bag or use plastic wrap. Refrigerate overnight.
• Preheat oven to 350 degrees.
• After the dough has refrigerated, portion the chilled dough out into 8 pieces.
• One a floured board use a rolling and roll each piece out into 6-7" inch circle.
• Divide and spoon the filling of your choice onto one side of each circle. Fold over the crust to a half moon shape. Pinch the edges or crimp edges with fork to seal.
• Bake 25-30 minutes depending on the size pasties you make.
• Leftover pasties freeze well.

UPPER PENINSULA PASTIES

Steps:

• In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

THE BUTTE PASTY (PASS-TEE)

Steps:

• Pastry: Measure flour and salt. Cut in lard until dough resembles small peas. Add water and divide into 6 equal parts. Filling: Roll dough slightly oblong. Slice in layers on dough, first the potatoes, then the onions and last the meat (sliced or diced in thin strips). Bring pasty dough up from ends and crimp across the top. Making the pasty oblong eliminates the lump of dough on each end. Bake at 375° for about one hour. Brush a little milk on top while baking.

ARTI-CHEESY CHICKEN

Steps:

• Fry bacon in a large skillet over medium heat. Remove from skillet, leaving 3 tablespoons of the bacon grease in the skillet. Set bacon aside.
• Add mushrooms to skillet and saute for 3 to 4 minutes over medium-high heat. Reduce heat to low and add the chicken, artichoke hearts, soup, cream, olives, Parmesan cheese, garlic and salt and pepper to taste.
• When this mixture begins to simmer, slowly stir in feta cheese. Crumble the bacon into the skillet and let all simmer, stirring often, for 5 to 10 minutes.