Recipe
From Lori Kulju (the Yooper Goddess)
Ingredients
For about 12-15 pasties:
- 0.5-1lb pork, like tenderloin (optional)
- 9 cups flour
- 3-5lbs top round beef steak
- 1lb shortening
- 1.5 large sweet onions
- 1.5 Tbsp. salt
- 5lbs potatoes (what you like)
- 4 cups ice cold water
Directions
Crust
- Put flour in big bowl. Sprinkle with salt, I would say like a tablespoon & 1/2.
- Take your Crisco and salt, mix into flour until the Crisco is mixed in good.
- You will see like little pea shapes.
- Now, push the flour mixture to one side of bowl, have your really cold water in a big glass, pour about 1 cup into bowl.
- With your finger, start to swirl the flour into the water.
- Mix until its kind of stiff, but still soft.
- Crust is all feel. You don't want it sticky and you don't want it really stiff. You will see when it comes together.
Filling
- Cut up you meat and vegetables.
- 3-5 pounds Top round, I get it in a big piece and cut small... you know what it looks like in the pasty.
- If you freeze it for like 30 minutes, it cuts easier.
- I also buy a small package of thin sliced pork tenderloins, sliced like the beef.
- Like maybe 1/2 - 1 pound.
- 1 - 1/2 large sweet white onions, totally chopped up.
- If you a have a chopper it is easier than by hand.
- 5 lbs potatoes, like Russets, or whatever you like. Cut into desired shape.
- I cut mine in thin chips. After you cut the potatoes it is very important to rinse them like 3 times in cold water. The discolored water that comes off them is gross and it would make your pasty taste bad. Let them drain good.
- When you mix your ingredients, I put some potatoes in a bowl, salt, then some meat, salt, then some onions. Just salt every layer. Then mix all together. Remember you can always add more salt but can't take it out.
- I stick my finger in the mixture and taste it. One thing you can do is fry some in a pan to see if you have enough seasoning on it. I also sprinkle a little pepper in.
Tip:
When you start to assemble your pasties, put your ingredients in a colander and let juice drip into a bowl. I take this juice and cook it in a sauce pan and when the pasties are done, I add some through the hole. Yummy!
