Copper Country Pasties
- Ready In:
- 3hrs
- Ingredients:
- 11
- Serves:
-
6
ingredients
-
Crust
- 3 cups flour
- 3⁄4 - 1 1⁄2 cup butter (cold and cut into bits)
- 1 1⁄2 teaspoons salt
- 6 tablespoons water
-
Filling
- 1 lb round steak, coarsely ground
- 1 lb boneless pork loin, coarsely ground (or you can use 1 lb ground chuck and l lb ground pork)
- 5 carrots, chopped
- 2 large onions, chopped
- 1⁄2 cup rutabaga, chopped (can substitute turnip)
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
directions
- In a large bowl, combine flour, butter and salt. Blend ingredients until well combined.
- Add water, one tablespoon at a time to form a dough.
- Toss mixture until it forms a ball.
- Knead dough lightly against a smooth surface with heel of the hand to distribute fat evenly.
- Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
- Filling:Combine all filling ingredients in a large bowl.
- Divide the dough into 6 pieces. Roll each of the pieces into a 10-inch round on a lightly floured surface.
- Put 1-1/2 cups of filling on one half of the round.
- Moisten the edges with water. Fold the unfilled half over the filling to enclose it.
- Pinch the edges together to seal. Crimp edges decorativley with a fork.
- Transfer pasty to lightly buttered baking sheet and cut several slits in the top.
- Repeat with the other dough rounds.
- Bake in a preheated 350 degree Fahrenheit oven for 30 minutes.
- Put 1 teaspoon of butter through a slit in each pasty and continue baking for 30 minutes more.
- Remove from oven, cover with a damp tea towel, cool for 15 minutes.
- Serve with additional butter and ketchup, if desired.
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Reviews
-
Living in the U.P. all of my life - but never having had an actual recipe written down, I was trying to find one to send to my brother. I could only tell him 'a big onion, chopped steak .... etc.' I've always just threw in this and tossed in that and never had a recipe written down. I tried this one but modified it a bit. I only added 3 carrots (they tend to dry out the meat mixture) and added 4 tbls. of butter to the meat mixture (you really have to mix it with your hands). I also added 1/4 c. of water - I'm still trying to find a crust that isn't so rich. I only modified it because of my past history with making pasties, but this was a great recipe!
RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
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