Monday, January 24, 2011

Pasties (pass-tees)

My husband and I tried these for the first time while honeymooning in the Upper Peninsula of Michigan. They are commonly found in the local restaurants of that area and are great for traveling/picnics or lunch. They also freeze well after being baked. Historically, this food was often the lunch that was packed for the lumberjacks and area people when they went to work. We ate it with a small side of brown gravy for dipping.


4 cups flour, white and/or whole wheat
1/2 tsp celery seeds (optional)
1/2 - 1 tsp salt
1/3 cup oil
3/4 cup ice water


1 pound flank steak, stew meat or ground beef or chicken
3 medium potatoes
1 medium onion
1 stalk celery
1 large rutabaga (optional)
1/2 tsp salt/seasoned salt
dash pepper
1 Tbsp worcestershire sauce

Mix dry ingredients and oil with fork. Add ice water gradually, blending until dough is soft. Roll 1/8 inch thick on floured board. Cut in circles about 4-6 inches in diameter (cut around a saucer or with a large can). Set aside.

Run meat and vegetables through a coarse grinder or dice them finely. Mix meat, vegetables and seasonings. Spread on one half of dough. Dampen edges with a little water; lift side edges to center top and press together with fingers. Place pasties, seam side up, on lightly oiled baking sheet. Bake at 400 degrees for 10 minutes; low to 325 degrees. Continue baking for 30 minutes. Serve hot or cold.

Recipe by Linda Church and Deanna Brekke from Whole Foods for The Whole Family La Leche League International Cookbook, 1981.

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