Pretty Awesome Pasties: Calling All Bakers

Pretty Awesome Pasties has been sampling pasties from around the state for over a year now. Last month, we recapped how this blog was born and officially ranked the pasty that inspired this series during a trip

Image courtesy of Operation Baking Gals. Check out this worthy cause at www.bakinggals.com
Image courtesy of Operation Baking Gals. Check out this worthy cause at www.bakinggals.com

up north.

While we’ll continue to taste commercially available pasties over the next year (we still have some reader suggestions to try), we also want to sample your favorite pasty recipes. We’d like to discover the ultimate combination of veggies and spices, your “tricks of the trade” for flaky crusts, and your family heirloom formula for the perfect pasty.

We’ll start by opening our own family vault. This recipe goes back four generations and comes from my husband’s great grandmother who lived in L’Anse at the end of Keweenaw Bay in the Upper Peninsula. You’ll notice it doesn’t have any rutabaga (or at least it didn’t by the time it was given to me about 20 years ago). It also didn’t come with directions; you were expected to know how to put the crust and pasty together.

Dough

  • 3 cups flour
  • 1 cup lard
  • 1 tsp salt
  • ½ tsp baking powder
  • 2/3 cup cold water (enough to make the dough stick together)

Filling

  • 1 lb. round steak, cubed
  • 4 cups cubed potatoes
  • 2 large onions, finely chopped
  • 3 large carrots, diced
  • Salt and pepper

Place pasties on a greased cookie sheet. Bake at 425⁰ for 10 minutes. Reduce heat to 375⁰ and bake another 45 minutes or until browned.

Give this recipe a try, and tell us what you think. Please share your recipes as well. We’re looking forward to a pasty-baking marathon as we try your favorite recipes!

Beth Baerman and Julie Rogier, Contributing Writers