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Original Pasty

3 c. flour

1 1/2 sticks butter (cold and cut into bits)

1 1/2 tsp. salt

6 tbsp. water


In a large bowl, combine flour, butter and salt. Blend ingredients until well combined and add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.




1 lb. round steak, coarsely ground

1 lb. boneless pork loin, coarsely ground

5 carrots, chopped

2 lg. onions, chopped

2 potatoes, peeled and chopped

1/2 c. rutabaga, chopped (can substitute turnip)

2 tsp. salt

1/2 tsp. pepper


Combine all ingredients in large bowl. Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes.



Milwaukee Journal March 28, 1943 Welsh



Michigan Tech Dining Services Pasty Recipe

This recipe makes 10 pasties.

Put about 12 oz filling in each crust.

3 1/2 flour
9 oz shortening
10 oz cold water
1TBl+1 tsp salt


3 1/2# potatoes,peeled
1 1/2# coarse ground pork
12 oz coarse ground beef
9 oz diced onions
8 oz diced carrots
7 oz diced rutabaga
1/4# butter
1TBl salt
1Tbl pepper


Chop the carrots and onions. Dice the potatoes and rutabagas in a 3/8-inch dice. Mix all the filling ingredients together and set aside. Mix the flour and salt. Cut in the shortening, as for pie crust. Add the water and mix gently just until the dry particles are absorbed; do not over mix.

Preheat oven to 350 degrees.On a floured surface, roll 4-ounce balls of dough into circles about the size of a dinner plate. Put about 12 ounces of filling on one half. Dampen the edges, fold crust over filling, and seal.Place on greased baking sheets (or use baking paper). Place in oven and bake for one hour. Serve with either catsup or gravy.



Meat and Vegetable Pasty


Brown lb cubed lamb or beef in 2 tbsp fat. Remove from heat add 2 cups diced,

raw potatoes, 1 cups dried raw carrots one cup diced celery and leaves, 1

tbsp salt tsp. pepper mix thoroughly. Make rich dough by sifting 4 cups

flour, 4 tsp. baking powder 1 tsp. salt. cut in cup shortening. Add milk

to make a soft dough.


To make a meat and vegetable pasty, brown one-half pound cubed lamb or beef in two tablespoons fat. Remove from heat and add two cups diced raw potatoes, one and one-half cups dried raw carrots, one cup diced celery and leaves, one tablespoon salt and one-fourth teaspoon pepper and mix thoroughly. Make a rich dough by sifting together four cups enriched flour, four teaspoons baking powder and one and one-half teaspoons salt. Cut in three-fourths cup shortening. Add milk to make a soft dough-about one and three-fourths to two cups. Turn out onto a lightly floured board and knead gently one-half minute. Roll one-fourth inch thick. Cut into 8 rounds. On half of each round put one cup filling. Fold other half of round over filling, sealing edge firmly with finger tips or fork. Bake on an un-greased baking sheet in a 375 degree oven 50 to 60 minutes. This makes six large pasties.


The Pasty: Try it and you'll like it! Mar. 13, 1975



Cornish Pasty


Crust - 3 cups flour, 1 cup finely ground suet 1/4 cup lard 1 tsp. salt

6-7 tb. cold water


Filling - 1lb beef (cubed or diced) 1/2 lb. pork, potatoes, turnip, onion,

parsley, some finely grated carrots are optional



Blend lard into flour, preferably with pastry blender. Add suet which has been finely ground. Work in thoroughly with flour mixture. Add cold water to make soft dough, just a little bit more moist than ordinary pastry dough but not as soft as biscuit dough. Divide dough into four pieces and roll each piece out to size of dinner plate. On one half of the rolled out dough build up the ingredients as follows a half-inch layer of finely chopped potatoes; season with salt and pepper. Follow with a thin layer of sliced turnip, then a very thin layer of chopped onion and sprinkle with parsley. Cover with about one fourth of mixed cubed beef and pork and season once more. Top with piece of butter about the size of a walnut. Now fold uncovered portion of dough over filled and crimp edges. Your pasty is now somewhat in the shape of a half moon. Make a one-inch slit in the top of the dough and place prepared pasty on a greases cookie sheet or a pie pan and put in the oven. Bake at about 400 degrees for an hour.



Happiness Pasty


Blend lard into flour. Add the suet which has been ground through a food chopper, using finest cutter. Work in thoroughly with flour mixture. Add cold water to make a soft dough (more moist than pastry but not as soft as biscuit dough).

Divide dough into four pieces and roll out each piece to about the size of a dinner plate. On one half of the rolled-out dough, build up the ingredients as follows.


1. A half-inch layer of finely chopped or sliced potatoes seasoned with salt and pepper.

2. A thin layer of sliced turnips.

3. A very thin layer of chopped onions.

4. A quarter of the mixed beef and pork and season once more.

5. A piece of butter about the size of a walnut. Now fold the uncovered portion of the dough over the filled portion and crimp the edges half-moon shape. Make a one-inch slit in top of the dough and place on a lightly greased cookie sheet in 400-degree oven for one hour.


1-19-1986 Star Ledger Galloping Gourmets Uncover the bare facts about pasties.



Finlandia Pasties




4 cups flour, dash salt, 1 cups solid vegetable shortening 1 cup cold water




lb ground beef lb ground pork cup beef suet finely chopped

1 large potato peeled and cut into 3/8 in. cubes. 2 carrots peeled cut into

3/8 inch cubes 1 small red onion finely diced, rutabaga or turnip peeled and

cut into 3/8 inch cubes. 1/8 cup fresh parsley finely chopped

May 18, 1968 Chicago Tribune Lunch Crunches with Tuna Cheese Pasties


Combine flour and a dash of salt. Cut in shortening until mixture resembles coarse meal. Slowly add water until mixture forms a sticky ball. With floured hands, shape into ball, wrap with wax paper, and put in refrigerator one hour before preparing filling.


Preheat oven to 350 degrees. Combine all remaining ingredients in large bowl, using hands to mix until thoroughly combined, like meat loaf.


Divide dough into four equal parts. Using a rolling pin on a floured board, roll each into an 8-inch to 10-inch circle. Place 1 cup of filling in center of circle. Fold both sides up and crimp firmly, forming a half-moon shape.


Use a large spatula to lift each pasty from floured board, and set it on a greased cookie sheet.


Bake 75 minutes, until brown remove to wire rack. Serve on plates, with gravy on the side if desired. Yield: 4 meal size pasties.



Lunch Crunches with Tuna Cheese Pasties Tuna pasties

May 18, 1968 Chicago Tribune


1 can (7oz) tuna drained and flaked

1 cup (4oz) shredded cheddar cheese

cup chopped celery

1 tbsp. chopped parsley

1/3 cup sour cream

1 package (8 oz) refrigerated biscuits

1 tbsp. butter melted


In a bowl combine tuna, cheese, celery, parsley, and sour cream. Pat or roll each biscuit into a 3 by 4-inch oval; place half of biscuits on buttered baking sheet. Place about 1/3 cup tuna mixture on each biscuit. Top with remaining biscuits; seal edges with a fork. Brush tops with butter; let stand 15 minutes. Bake at 400 degrees 15 to 18 minutes, or until golden brown.


From mines to supermarket

Sift together:

3 cups sifted all-purpose flour

2 teaspoons salt


Cut in with pasty blender or two knives:

1/4 cup lard or other shortening


Stir in:

1 cup finely chopped suet

Add to make a soft dough:

about 1/2 cup water

This dough is a little softer than regular pastry. Turn out on lightly floured board and knead lightly for about 30 seconds to make a dough that can be rolled easily. Let stand while you prepare the filling. Trim off connective tissue and cut into thin strips 1 inch wide:


1 1/2 pounds boneless beef chuck


1 cup thinly sliced potatoes

1 cup thinly sliced carrots, turnips or rutabaga


1 small onion

Divide dough into four parts. Roll each portion to a circle, 10 inches in diameter. Cover half of each pastry round with meat and vegetables, arranging them in layers. Dot with:


4 tablespoons butter or margarine. Moisten edges of pastry with water. Fold uncovered pastry over filling and press edges together. Fold the edge of the pastry back on itself, making in effect, a 1/2 inch hem around the edge. Press it down very firmly again and crimp the edges. Bake on un-greased cookie sheet at 400 degrees about 1 hour.



(Ms. Wilson)

Pasties Michigan style (still from mines to supermarket)


4 cups flour

salt 1 1/4 cups lard, chilled and cut into 1/4 inch bits

10 to 12 tablespoons ice water

2 pounds top round steak trimmed and cut into 1/4 inch cubes

5 medium potatoes, peeled and coarsely chopped

3 medium turnips, scraped and cut into 1/4 inch cubes

1 1/2 cups finely chopped onion

1 teaspoon freshly ground pepper


In large, chilled bowl combined flour, 2 teaspoons salt and lard. Working quickly, rub flour and fat together with fingertips until it looks like flakes of coarse meal. Pour in 10 tablespoons ice water, toss together and gather dough into a ball. If dough crumbles, add up to 2 tablespoons more water, a teaspoonful at a time, until the particles adhere. Divide dough into 6 equal balls, dust them with flour, wrap in waxed paper and chill 1 hour.


Combine beef, potatoes, onions, turnips, 1 tablespoon salt and pepper and mix well. On lightly floured surface, roll out one ball of dough at a time into a rough circle about 1/4 inch thick. Using a plate or pot lid about 9 inches in diameter as a guide, but the dough into rounds with a pastry wheel or sharp knife. Place about 1 1/2 cups mixture in center of round and spread to make a center strip. Fold one side of the round over that and press edges together snugly at one end. Starting from the sealed end, press the two edges of the round together to encase the filling securely and form a double-thick band of dough about 1/2 inch wide along the seam across the top. With your fingers crimp together. Carefully transfer with large spatula to un-greased baking sheet. Repeat the process with remaining dough and filling. Cut small slashes on tops. Bake in preheated 400 degree oven about 45 minutes or until pasties are golden brown. Make six 9 inch pasties.


Cornwall Ancient and Modern Cornish Women institute


Pasties (With varies Fillings)


-Any good pastry may be used, but it should not be too flaky nor too rich. A very useful pastry is:


One pound flour, 1/2 lb. lard and suet, 1/2 teaspoonful salt, mix with water.


When pastry is made, roll out about 1/4 inch thick, and cut into rounds with a plate to the size desired.

Lay the rounds on the pastry board with half of the round over the rolling-pin and put in the fillings, damp the edges lightly and fold over into a semi-circle. Shape the pasty nicely and "crimp" the extreme edges where it is joined between the finger and thumb. Cut a split in the center of the pasty, lay on a baking sheet and bake in a quick oven, so that it keeps its shape.


Apple Pasty

Peel apples, slice thinly, and lightly sprinkle with brown sugar. In Summer time, blackberries are usually mixed with the apple.


Broccoli Pasty

Boil broccoli until nearly cooked, but still quite firm, strain it and fill pasty in usual way, adding salt. Lambourne W.I.


Chicken Pasty

Chicken cut up in small pieces.


Date Pasty

Stone dates and fill in the usual way.


Eggy Pasty

Bacon cut in dice, parsley and one or tow eggs, according to size of pasty required.


Herby Pasty

Prepare pastry as for ordinary pasty. Well wash equal quantities of parsley bits, shallots (early), half quantity spinach, prepare some slices of bacon cut into small pieces and an egg well beaten. Pour boiling water over the parsley, bits, and spinach that have been cut into small portions, and let stand for half an hour, well squeeze all moisture out. Put on pastry with the shallots cut finely and the bacon, pinch up the edges of pasty allowing a small portion left open for the egg to be added, finish pinching and bake.

Note: Bits is a common herb believed to be found only in Northern Cornwall. It is found in the hedges and on the cliffs. Gypsies pick it for medicinal purposes.


Jam Pasty

These are usually mae smaller than a savory pasty, and any kind of jam may be used.


Mackerel Pasty

Allow one or two mackerel to each pasty, and clean and boil them in the usual way. Then remove skin and bones, and lay on pastry; fill up with washed parsley, and add pepper and salt. Finish as above.


Meat and Potato Pasty

Always use fresh steak, potatoes cut small, salt and pepper, flavored with onion.


Parsley Pasty

Parsley and lamb or mutton.


Pork Pasty

Fresh pork, and potatoes, flavored with onion, sage or thyme.


Rabbitty Pasty

Use fleshy part of rabbit cut as the same as meat, fairly small.


Rice Pasty

Cook some rice in milk as if for pudding, sweeten and mix with an egg; make some good short pastry, fill with the cooked rice and bake in a good-sized pasty until pastry is well done. Shortlanesend W.I.


Sour Sauce Pasty

Gather a quantity of sour sauce (sorrel) leaves. Shrink them by pouring boiling water and use the leave in a pasty. Serve with sugar and cream. Mullion W.I.


Star-Gazing Pasty

Mawther used to get a herring, clean 'un, and put same stuffin' as what yow do have in mabirs (chicken); sew 'en up with niddle and cotten, put 'en in some daugh made of suet and flour; pinch the daugh up in the middle and lave the heid sticking out one end, and tail t'other. They was some nice pasties, too, cooked in a fringle fire with crock and brandis and old furzy tobs. E.R.


Turnip Pasty

Turnips and potatoes, sometimes all turnip with a lump of butter or cream. Or fat bacon may be used.


Windy Pasty

Take the last bit of pastry left over from making pasties, roll it into a round, fold over and crimp as for ordinary pasty. Bake in oven and when done (whilst still hot) open out flat and fill each side with jam. It may be eaten hot or cold. Gwennap.



Did They Really Eat That? A 19th century cookbook that acquainted immigrants

with north woods pioneer fare. (1992)



Connie's Pasties


filling: 2 cups raw potatoes, 1 cup diced rutabaga, 1 1/2 lbs pasty meat or ground beef

1/2 tsp. pepper, 1 large diced onion 1/2 cup diced carrot 1 1/2 tsp. salt


dough: 1 lb. shortening 1 tsp. salt 6 cups flour


Mix dough well until crumbly. Add one cup of warm water until the dough is workable, not sticky. Chill. Separate dough into six parts. Roll out to about 1/8 inch thick. Scoop pasty mix into center. Fold in half and seal. Bake at 350 degrees for one hour. The pasty can be topped with catsup, gravy and a pat of butter or margarine when done. Connie's Kitchen, Ahmeek


The only instance of a pasty causing a mine fire occurred in the 1890's. A miner lit a candle under his shovel to warm his pasty. The miner, consumed by some other matter, wasn't watching. The pasty caught fire and soon spread to the surrounding timber. (pg 40)


Sharing Our Best 1980



Cornish Pasties - Eleanor Lanyon Pieti


Pastry: 4 c. flour 1/2 lb. lard

filling: 1 sm. flank steak (1 lb) 3 med. potatoes, butter, 1 T. salt, 1 1/4

c. water (ice) 1 sm. turnip or rutabaga, 1 lg. onion , salt and pepper

Preheat oven 400 degrees


Sift flour and salt together. Rub in lard quickly with finger until mixture is crumbly. Add water gradually until a soft dough is formed. Do not over mix. Gather dough together on a floured board using heel on your hand. Let stand in refrigerator for an hour. Pare and chip vegetables in small slices and let stand separately in cold water until ready to use. Cut meat into small cubes. Cut dough into pieces. The number will depend on the size you wish to make your pasties. This recipe will make six, rolling the dough the size of a dinner plate. Flour your board and roll your balled dough into a circle. First place a thin layer of turnip on the crust. Add a slightly heavier layer of potatoes. Next, the meat evenly distributed being sure to place a few pieces at the e3nds for the "corners". A layer of the thinly sliced onions then added, with a few dots of butter and salt and pepper to taste. A green onion may be used instead of the yellow or white, and a few spirgs of parsley. If you are fortunate enough to have access to real kidney suet, the hard, white kind, a thin layer may be added in place of the butter. A few tablespoons added to the dough is also a real Cornish touch. Bring the top portion of the crust over the bottom and seal with a crimping pastry turn, being sure to cut three or four slits in the top to allow the steam to escape. Place on a baking sheet and bake in a 400 degree oven for 1 hour. Remove from oven. Let stand for 10 minutes covered with a clean towel before serving. Makes 6 servings. Almost any cut of meat may be used other than round steak which is too dry. Pork may also be substituted for part of the beef.


Favorite Recipes (Upper Peninsula of Michigan National Federation of Business

and Professional Women's Clubs. Inc.) 1978


This same pasty recipe has been used over the years by descendants of immigrants from Penprze, England. It formed the basic recipe for pasties made by the women of the Calumet United Methodist Church, and money raised from these pasty salads paid off the mortgage of the new church that was built in 1955. We thank Winnie McCormick for this recipe. It will make 12, depending on size.


English Pasty


Dough: 8 c. spooned flour, 1 lb. lard, 2 T. salt, 2 1/2 c. ice water


filling: 1 lb. lean beef or flank stead, 3/4 lb lean pork, 8 small potatoes, 1

small turnip or rutabaga, 3 small onions, salt pepper to taste, butter


Sift flour and salt into large mixing bowl. Cut in lard with a pastry blender, 2 knifes. or between the fingers until the mixture becomes crumbly. Add ice water gradually to make a soft dough. The less handling the better the crust. Dough may be make ahead of time and placed in a bowl with a damp cloth covering the top. For easier rolling, try this method.


Have a butcher cut meat into small pieces. Pell potatoes, turnip and onion. Chip each into small pieces into separate containers. Cut dough into twelve portions. Roll each separately on a lightly floured pastry board until about the size of a dinner plate. Place onion which has been finely chopped onto crust first. Add meat, salt and pepper to onion which has been finely chopped onto crust first. Add meat, salt and pepper to taste and then potato and turnip, which you may mix together. Add a dab of butter on the top. Bring top portion of crust over. Seal with water on the edges. Crimp and roll edges around th3 bottom portion. Cut slits in the top. Bake on a lightly greased baking sheet, leaving a little room between pasties for even browning. Bake in a preheated 425 degree oven for 45 minutes. Remove from oven and place a clean towel over pasties. Let set for 10 minutes before serving.


Calumet-Laurium INgot Club


Upper peninsula Pasties


4 c. flour, 2 tsp. salt, 1 1/2 c. shortening, yellow Fluffo, 10 T. ice water, 2

lbs. round steak, 5 peeled and chopped large potatoes, 1 (1 1/2 c.) small

cubed turnip or rutabaga, 1 to 2 large onion, finely chopped, 1 T. salt, 1

tsp. fresh ground pepper


In a large chilled bowl combine sifted flour and salt. Cut in shortening (I use yellow Fluffo for a nice color and texture) with a pastry blender or two knifes until the mixture looks like coarse corn meal. I rub the flour and ft together with my fingers quickly to produce the coarse crumb. Pour in ice water, toss and gather into a ball. Add more water if necessary to hold dough together. Divide dough into 6 equal parts. Dust each ball with flour and wrap in plastic wrap. Chill 1 hour or more.


In a large mixing bowl combine round steak which has been trimmed of all excess fat and cut into 1/4 inch cubes with peeled and chopped potatoes, scraped and diced or bued turnip, finely chopped onion, salt and pepper. Mix thoroughly so that seasoning will be well blended.


Roll out each ball of dough on a lightly floured board to 1/4 inch thick circle. Place 1 1/2 cups of filling on circle. Fold up one side of circle. Fold up one side of circle, then fold over the other side. Pinch edges of dough together enclosing the filling, forming a double thick band of dough along the seam. Moisten edged and crimp into a decorated edge with the fingers. Slash a vent in the top for steam to escape. Place on cookie sheet. Bake in a preheated 400 degree oven for 45 to 50 minutes, until golden brown. Delicious served with catsup or chili sauce. Paula Sadak Munising BPW club