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Mother's Pasties
SUBMITTED BY:
Vivienne Abraham
"PASTIES were a must years ago when men worked the mines in northern Michigan. The housewives made them in the morning and wrapped them tightly in newspaper so they would stay warm until lunch break. Everyone used to say my mom made the best pasties in the world. This is her recipe. -Vivienne Abraham, Detroit, Michigan"
RECIPE RATING:
Read Reviews
(5)
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PREP TIME
20 Min
COOK TIME
50 Min
READY IN
1 Hr 10 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
3 cups diced peeled potatoes
1 cup diced carrots
1 medium onion, chopped
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound ground beef
1/4 pound ground pork
1 tablespoon butter, melted
PASTRY:
4 cups all-purpose flour
1 1/4 teaspoons salt
1 cup shortening
3/4 cup cold water
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DIRECTIONS
In a large bowl, combine the potatoes, carrots, onion, salt and pepper. Add beef and pork; mix well. Add butter and toss; set aside.
For pastry, combine flour and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
Divide dough into five portions; roll each into a 10-in. circle. Place 1 cup of filling in the center of each circle. Fold pastry over filling and seal edges tightly with a fork; cut slits in the top of each.
Place on a greased baking sheet. Bake at 375 degrees F for 50-60 minutes or until golden brown.
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REVIEWS
Reviewed on Oct. 16, 2007 by
Toni5
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Toni5
Oct. 16, 2007
I had never tried Cornish Pasties before, and these were lovely. They had a good balance of vegetables and meat. They were also extremely filling! However, I did make a few changes; instead of peeling and cubing my own vegetables, I used four cups of already cubed, frozen mixed vegetables, and then added one small potato. It turned out to be just the right amount of mixture. Also, I only used beef, as my family aren't keen on pork. I think this recipe will become a family favourite - thanks for sharing!
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3 users found this review helpful
I had never tried Cornish Pasties before, and these were lovely. They had a good balance of...
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Reviewed on Mar. 23, 2007 by LRK
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LRK
Mar. 23, 2007
The church ladies made the pasties I grew up with and since they did it for a fundraiser, we only got these once a year. They are kind of a lot of work, but they are just like I remember them. You can leave the meat raw...it cooks in the oven. Also, I had no trouble with the pastry, but I did have to use more water than the recipe called for to get the right consistency.
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3 users found this review helpful
The church ladies made the pasties I grew up with and since they did it for a fundraiser, we...
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Reviewed on Nov. 14, 2006 by Mama_Bear003
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Mama_Bear003
Nov. 14, 2006
Probably due to the lack of egg in the pastry it was very hard to work with. Also, the recipe didn't indicate if the meat should be cooked first or used raw.
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3 users found this review helpful
Probably due to the lack of egg in the pastry it was very hard to work with. Also, the recipe...
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Reviewed on Oct. 21, 2007 by
JIMPEGGY2
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JIMPEGGY2
Oct. 21, 2007
Loved it, but I was in a hurry and changed it a bit to save time. I used ready made pie crust that you roll out. It was fantastic. Brushed crust with butter and sprinkled with Mrs. Dash.
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2 users found this review helpful
Loved it, but I was in a hurry and changed it a bit to save time. I used ready made pie crust...
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Reviewed on Oct. 6, 2008 by
spaceflower
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spaceflower
Oct. 6, 2008
I've never had these, but they sounded fun so I made them for dinner tonight. I used 1/2 lb ground pork and 1/2 lb sausage. I browned the meat so it would be crumbly, mixed with cooked diced potatoes, cooke diced carrots and onion. I only used half of the mixture for filling the two refrigerated pie crusts I had. One crust I made 6 smaller circles with and filled (more empanada sized) and the other crust i just folded over for a larger "pie." They both came out really well. I brushed them with egg white and a little Italian seasoning and didn't cook them for a whole hour, just long enough to brown them up (as the filling was cooked already). Also, I don't like them to be too hard. Very tasty, but a little bland. Another similar recipe recommended using a little beef bouillon and garlic, and someone else recommended a little onion soup mix. I think I'll try one or both of those in the future... though it might not be the most authentic. I will definitely be making these again, thanks for the recipe AND the history lesson! :)
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0 users found this review helpful
I've never had these, but they sounded fun so I made them for dinner tonight. I used 1/2 lb...
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