Frenchys Pasties Recipes
UPPER PENINSULA PASTIES
I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
FRENCHY'S PASTIES
Steps:
- Using on/off turns, coarsely chop meat in processor. Melt butter in heavy large skillet over medium heat. Add potato, rutabaga, carrot, onion, parsley, thyme and garlic. Sauté until vegetables are just tender, about 12 minutes. Add meat. Sauté until meat browns, about 10 minutes. Mix in cream. Season filling to taste with salt and pepper. Cool filling completely. (Can be prepared 1 day ahead. Cover; refrigerate.)
- Preheat oven to 425°F. Unfold crusts on work surface. Spoon half of filling onto half of each crust. Fold other half of each crust over filling. Seal edges with fork. Transfer turnovers to baking sheet.
- Bake turnovers until golden, about 30 minutes. Cut each in half and serve.
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