Michigan Pasty
Notes
4 pasties (8-inches each)
Ingredients
- 3 1/2 cup all-purpose flour
- 1 salt
- 2 sticks unsalted butter
- 3/4 cup ice water
- 3 turnips, diced small
- 4 medium potatoes, diced small or thinly sliced
- 1 1/2 pound round or flank steak, cut into 1/4-inch cubes or coarsely ground
- 1 large onion, chopped
- salt
- freshly ground pepper
- butter
Instructions
- In a large bowl, place 3 cups of flour and stir in the salt. Cut the butter into small pieces and drop into the flour.
- With a pastry blender or 2 knives work the butter into the flour until it has the consistency of coarse meal.
- Slowly dribble the ice water into the dough. Work with fingers or fork to shape the dough. If the dough feels tacky add small amounts of flour.
- Press dough into a ball, wrap in plastic wrap and place in refrigerator to chill and relax.
- Mix diced vegetables, meat, and onion in a large bowl. Preheat oven 450 degrees F.
- Remove dough from refrigerator. Roll into a piece 1/8-inch thick. With 8-inch lid as a pattern, cut circles with a knife. Place these in the refrigerator to be taken out one at a time to fill.
- Place vegetables and meat on one-half of the circle of dough with a 1/2-inch margin around edge left free to be pressed together. Add salt, pepper, and 1 teaspoon butter.
- Moisten margin with water. Fold top half of circle over the filling. Lift the bottom edge to meet the top and press together.
- With a spatula, lift the pasty and place on lightly greased baking sheet. Repeat filling and folding the other circles.
- With a knife tip, make a steam vent in each pasty.
- Place baking sheet on the middle shelf of oven. Immediately turn heat down to 400 degrees F. Leave pasties at this temperature until pasties begin to brown (about 20 minutes).
- Reduce heat to 250 degrees F and continue to bake for an additional 40 minutes. You may freeze unbaked pasties.
- Place frozen pasties directly in a hot oven but allow an additional 30 minutes to bake at 400 degrees F before reducing heat to 250 degrees.