MEAT PASTIES RECIPE RECIPES

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MICHIGAN PASTY (MEAT HAND PIE) : RECIPES - COOKING CHANNEL



Michigan Pasty (Meat Hand Pie) : Recipes - Cooking Channel image

When Cornish miners migrated to Michigan's Upper Peninsula in the 1800's, they brought with them their beloved national dish: the pasty. The Finnish miners that followed adopted these meat pies as their own (easily transportable for long subterranean days!), and the pasty became such a large part of the regional culture that there's an annual pasty festival in early July. In this recipe, beef, rutabaga, carrots, onions and potatoes are essentially steamed within the crimped, D-shaped dough pocket that's slit to allow just enough steam to escape.

Provided by Cooking Channel

Categories     main-dish

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 13

3 cups all-purpose flour, plus extra for rolling dough
1 cup shortening or lard
Kosher salt
1 cup ice cold water
8 ounces ground beef
4 ounces rutabaga, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
1 small yellow onion, finely chopped
1 small russet potato, peeled and cut into 1/4-inch dice
1/4 cup picked fresh parsley leaves, chopped
Freshly ground black pepper
1 egg, whisked
Ketchup, for serving

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling. 
  • Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies. 
  • Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

TOURTIERE (MEAT PIE) RECIPE | ALLRECIPES



Tourtiere (Meat Pie) Recipe | Allrecipes image

This is a recipe that my grandmother has passed on to the family. It is a very tasty and filling meat pie that can be gobbled up for dinner or frozen and used at a later date.

Provided by SWIZZLESTICKS

Categories     French Recipes

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 17

½ pound lean ground beef
½ pound ground pork
1 small onion, finely chopped
1 clove garlic, minced
¾ cup water
1 stalk celery, finely chopped
1 carrot, finely chopped
3 cubes chicken bouillon
1 bay leaf
1 baking potato, finely chopped
¼ teaspoon ground black pepper
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
1 (9 inch) unbaked deep dish pie crust
1 egg yolk
1 tablespoon water

Steps:

  • Brown beef and pork with onion and garlic in a large skillet. Drain and stir in 3/4 cup water, celery, carrot, bouillon and bay leaf. Simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir potato, pepper, cinnamon, cloves and nutmeg into skillet mixture, then spoon mixture into deep dish pie shell. In a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top crust and seal edges. Make several slits in top crust; brush with remaining egg mixture.
  • Bake in preheated oven for 45 minutes, or until golden brown.

Nutrition Facts : Calories 361.3 calories, CarbohydrateContent 24.4 g, CholesterolContent 81.1 mg, FatContent 21.5 g, FiberContent 1.6 g, ProteinContent 16.7 g, SaturatedFatContent 7.6 g, SodiumContent 886.5 mg, SugarContent 2.9 g

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