Friday, August 5, 2011

Pasty Recipe


Location: Desk
Music: Life is a Magic Thing~ Ferngully soundtrack
Book: Beka Cooper Book Two Blood Hound
Mood: Chipper




As everyone who is from Michigan knows, in the Upper Pensulia we are famous for two things. Fudge and Pasties. And ever since I made the move to Alaska, I have been craving Pasties. The funny thing is that here hardly anyone knows about Pasties. 


A little history on Pasties. 


Pasties were actually from Cornwall and were eaten by the miners. The wives would make the miners pasties and carve their initials into the pasty so that their husbands, fathers and brothers would know which pasty was theirs. Pasties are like turnovers only with meat, potatoes and carrots. After eaten the miners would throw the crusts of the pasties down the mines for the Knockers to eat. Knockers were mining fairies. For more information please go here. 


http://en.wikipedia.org/wiki/Pasty


Here is the recipe I used to make my pasties. I think you can normally make eight out of this recipe or four large ones like I did. It is the recipe my babysister used growing up. 



Pasties



For the Crust:
Make two batchs
2 cups of flour
1 tsp of salt
1/8 tsp of sugar
½ C of oil
¼ cup of milk ( you may need more than this if your crust doesn’t come together)
Mix all the ingredients together until it will shape into a ball.
Shape into two balls wrap in wax paper. Leaving in the fridge for at least an hour.


Filling:
1 pound of ground beef ( uncooked)
About two large potatos
About two carrots
Dried, mined onion
½ tsp of salt
Peel and dice the carrots and potatos into small pieces.
Mix poatos and carrots with ground beef, salt and onions. Mix well.
Divide the crust dough into four circles and roll out to shape.
Place the filling on half of the circle.
Fold over and fold up the edges pressing hard on the edges to seal.
Poke a fork in the top a few of the pasty a few times.
Cook for 50 minuets or until golden brown at 375 degrees F.

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