For those of you who don’t know what pasties are, check out this link to find out more. Growing up in Upper Michigan my husband and I both ate pasties in our homes. I have my mom’s pasty crust recipe below but usually for the sake of time and my sanity, I just use refrigerated pie crusts.
This makes 4 large pasties and serves maybe 6-8 people
2 boxes of refrigerated pie crust (each box contains 2 pie crusts)
8-10 medium russet potatoes peeled and cubed
1 lb ground beef (preferably not lean)
1 medium yellow onion diced
*1-2 large carrots peeled with a peeler
Preheat the oven to 375 degrees. Roll out the refrigerated pie crusts on a cookie sheet.
Peel and cube 8 to 10 medium size russet potatoes and then dice one medium yellow onion.
Crumble one pound raw ground beef into bowl with potatoes and onions, then generously salt and pepper the mixture. I usually let this sit in a bowl and meld together in the refrigerator for a few hours.
If you are using a refrigerated crust, just unroll the crust onto a cookie sheet.
Place the pasty mixture onto half of the unrolled crust.
Fold over the pie crust and pinch up the edges to seal the pasty shut. I cut a few slits in the top with a knife as well. Repeat the above steps until you are out of pasty filling or pie crusts.
Place pasties in the oven to bake for one hour, they are done when the potatoes are tender and the ground beef is no longer pink.
* I don’t like carrot in my pasty but many people do. You can also add rutabaga as well.
Homemade Crust Mixture:
1 1/3 c flour
1/2 tsbp salt
1/2 c lard (crumbly)
1/3 c cold water
Mix flour, salt and lard together, add a little bit of water at a time as you might not use all of it. Mix until well blended. Roll out the crust in oval shapes. You can make your pasties as big or small as you like.