Beef Pasty

 This is definitely a Yooper thing here in Michigan.  Although many trolls love this delectable meal.  You can heat it hot or room temperature.  Some put a brown gravy over them.  Some put ketchup over them and some leave them plain.  They freeze really good.  You can freeze them cooked, but my family prefers me to freeze them uncooked.   I baked them frozen and add another 10-15 minutes to the cooking time.

BEEF PASTY 

(makes 6)

Crust Ingredients: 

*3 1/2 cups all-purpose flour 

*1/2 cup + 1/8 cup cold butter, cut into slices

*1/2 cup + 1/8 cup cold lard

*1 teaspoon salt

*2/3 cups very cold water

Filling Ingredients:

*1 pound coarse ground beef (poor mans version) or skirt steak, cut into small pieces (i've also used sirloin steak, cut into small pieces)

*4 cups yellow potatoes, peeled and cut into 1/4-1/2  inch cubes 

*1 medium to large yellow onion (about 3/4-1 cup)

*1/2 rutabaga, cut into 1/4 inch cubes (about 1/2 cup)

*1 large carrot, peeled and chopped 1/4 inch pieces (about 1/2 cup)

*1 1/2 teaspoons salt

*1 teaspoon ground black pepper

*1/8 cup flour (you may use less)

*1/4 cup butter (you may use less)

*1 large egg

*1/2 teaspoon water 

Crust Directions:

~In a large bowl, mix flour and salt together.

~Cut in lard and butter until mixture looks like meal (coarse crumbs).

~Pour in water and mix until it comes together (for fluffy crust, do not over mix).

~Form dough into a ball, cover with plastic wrap or place in a zip-loc bag for at least 3 hours. 

Filling Directions:

~In a large bowl, mix veggies, meat (yes, you put the meat in raw), salt and pepper together.

Assemble the Pasties:

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper.

~Roll out dough in to log and cut 6 equal pieces.

~Keep one piece out and refrigerate the rest until ready to work with them.

~Roll dough out onto a lightly floured surface.

~Roll dough out into an 8-inch circle about 1/8 inch thick (if it makes it easier, use a 8-inch plate to cut the circle out).

~Place meat mixture down the center of the crust, leaving about 3/4 inch around edges.

~Lay a couple thin slices of butter on top.

~Sprinkle a little flour over meat mixture.

~Wet the tips of your fingers and moisten the edges of the crust.

~Gently fold the pastry in half over the meat mixture, sealing the edges.

~Crimp the edges.

~Place on cookie sheet.

~Repeat until you have all 6 pasties made.

~In  small bowl, which egg and water together.

~Lightly brush egg wash over tops of the pasties, using a pastry brush.

~Bake 45-50 minutes, or until crust is a golden brown.

~Allow to cool for 10 minutes before eating.

Hint:

`Freeze uncooked pasties: 

Wrap each pasty in a freezer safe bag.  When ready to cook, preheat oven to 350 degrees.  Bake frozen for 60-70 minutes.  Allow to cool for 10 minutes before eating.

`Freeze cooked pasties:

Wrap each pasty once cooled in a freezer safe bag.  When ready to eat,  heat up in microwave or air fryer  until hot.