It’s Pasty Time

It’s finally fall and all kinds of root vegetables are making an appearance in our CSA box.  It’s the perfect time to make pasties!

KDickinson - Pasty RecipeWe like to get a few friends involved and make several batches.  The process is fun and easy that way.  We each have one for dinner and then everyone takes home a batch to put in the freezer.  Pasties make an excellent hearty meal.

KDickinson - Pasty Recipe

KDickinson - Pasty Recipe

KDickinson - Pasty Recipe

KDickinson - Pasty Recipe

KDickinson - Pasty Recipe

KDickinson - Pasty Recipe

KDickinson - Pasty Recipe

The recipe we use comes from my friend Thea’s grandma, who lives in the upper peninsula of Michigan (where pasties run rampant!).

Grandma Carlson’s Pasties
(makes 5)

Crust:

3 cups sifted flour
1 T. salt
1 cup of shortening

Cut in shortening until well blended.  Add 1 cup of cold water a little at a time until the mixture sticks together.  Handle as little as possible.  (Dough can be made ahead of time and refrigerated until use, and is easier to handle when cold.)  On a floured surface, cut dough into 5 portions.  Roll out each portion of the dough to 9″ rounds.

Filling (per pasty!):
Place on half of each pasty crust:

2 T. grated rutabaga
1 T. of finely grated carrot
3/4 cup diced potato
3 oz. of ground chuck (raw)
1 t. minced onion
salt and pepper
pinch of dried parsley
dab of butter

Fold crust over filling and press edges together.  Cut a small slit in the top of each pasty to allow for steam.  Bake at 400 degrees for 15 minutes, then drop to 375 degrees for 40 minutes.  Serve warm or cold with ketchup.

Enjoy!  They’re delicious!

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