Diane's Pasties
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 593.1
- Total Fat: 35.8 g
- Cholesterol: 78.6 mg
- Sodium: 446.9 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 4.7 g
- Protein: 18.2 g
View full nutritional breakdown of Diane's Pasties calories by ingredient
Introduction
Pasties (pass-tees) are a very popular dish in the Upper Peninsula. There are many mines in the area, and workers' wives made these hand-held "pies" with whatever was left from dinner. They were easy to carry in lunch pails and eaten out of hand without having to heat them again. My husband's family slits the baked pasty along the crimp, lifts the dough and dots the filling with butter and ketchup. I usually eat mine plain. Pasties (pass-tees) are a very popular dish in the Upper Peninsula. There are many mines in the area, and workers' wives made these hand-held "pies" with whatever was left from dinner. They were easy to carry in lunch pails and eaten out of hand without having to heat them again. My husband's family slits the baked pasty along the crimp, lifts the dough and dots the filling with butter and ketchup. I usually eat mine plain.Number of Servings: 8
Ingredients
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8 tbsp Shortening, Crisco
8 tbsp Butter, salted
1 cup (8 fl oz) Water, tap
1 tsp Salt
3 cup Flour - all purpose flour
3 cup diced Potato, raw
3 cup, diced Pork Shoulder (pork butt, picnic roast)
1.25 cup, chopped Carrots, raw
1 cup, chopped Onions, raw
0.75 cup slices Parsnips
1.25 cup, cubes Turnips
Directions
Dough: Put 1 cup shortening (I used 1/2 butter and 1/2 Crisco) into a bowl and pour 1 cup boiling water over it; stir until melted. (My butter was frozen, so I placed the Crisco and the butter into a quart glass pitcher, added 1 cup water and microwaved a minute at a time until all was melted.) Put shortening mixture into mixing bowl, add the salt and stir then add the flour 1 cup at a time. Mix well, but don't overmix this. Cover bowl with saran wrap and refrigerate until the dough is cold.
Stuffing: Heat 1 tbsp. olive oil in large frying pan, add all the diced vegetables, season with salt and pepper, etc. and saute until onions are opaque and other veggies are partly cooked...at least 10 minutes. Add diced meat and heat through. (I made my stuffing the day before I made the dough, so I stored it in the refrigerator until I was ready to use it.)
Divide the dough into 8 equal pieces and roll each piece into an oval shape, place 3/4 cup stuffing in the middle, fold the dough over and roll and crimp the edges. (Tip: use rolling pin around the edges before you roll and crimp them) Be sure to seal your edges well, as you don't want the stuffing to bake out of the pasties and onto your baking pan.
Place pasties on a baking pan lined with parchment or on a silpat and bake at 350 degrees F for 1 hour or until golden.
Serving Size: Makes 8 pasties
Number of Servings: 8
Recipe submitted by SparkPeople user DEEA2Z.
Stuffing: Heat 1 tbsp. olive oil in large frying pan, add all the diced vegetables, season with salt and pepper, etc. and saute until onions are opaque and other veggies are partly cooked...at least 10 minutes. Add diced meat and heat through. (I made my stuffing the day before I made the dough, so I stored it in the refrigerator until I was ready to use it.)
Divide the dough into 8 equal pieces and roll each piece into an oval shape, place 3/4 cup stuffing in the middle, fold the dough over and roll and crimp the edges. (Tip: use rolling pin around the edges before you roll and crimp them) Be sure to seal your edges well, as you don't want the stuffing to bake out of the pasties and onto your baking pan.
Place pasties on a baking pan lined with parchment or on a silpat and bake at 350 degrees F for 1 hour or until golden.
Serving Size: Makes 8 pasties
Number of Servings: 8
Recipe submitted by SparkPeople user DEEA2Z.
Member Ratings For This Recipe
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DESIFULL
