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!
What are pasties, you ask? Pasties could be likened to a meat pie, traditionally filled with meat and root vegetables in a pastry. They originated in Cornwall, England and were brought over with Cornish miners finding work in mines in various parts of the U.S. and beyond. These days you’ll find shops that specialize in pasties dotted all over the states, with a high concentration in Michigan’s Upper Peninsula.
We like to make pasties in large batches and freeze them for later enjoyment.
The recipe we use comes from my friend Thea’s grandma, who lives in the Upper Peninsula of Michigan.
Grandma Carlson’s Pasties
(makes 5)
Crust:
3 cups sifted flour
1 T. salt
1 cup of shortening
Cut in shortening until well blended. (Optional: add a shot of vodka for a flakier crust.) 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 (this is per pasty):
Place on half of each pasty crust:
2 T. grated rutabaga (or parsnips)
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.
As an alternative to ground beef, ground bison is a good option too. We tried ground turkey as well (a little dry). I encourage you to have fun with this recipe, substitute ingredients for the filling if you’d like, experiment.
Enjoy, they’re delicious!
K Dickinson Photography 
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