Taking a Sanity Break - Into everyone's lives a little Sanity must fall..

Cravings - Part 1

Friday, November 14, 2008
Posted by Break from Sanity @ 1:05 PM

Cornish Pasty Recipe
This pasty recipe comes from Kim Miller of Newberg, Oregon. A native of Traverse city, Michigan, Kim says that she does not know which family member this recipe originally came from, but that it has been passed down and shared by three generations of women in her family since the late 1930s.

Pasty Crust (recipe follows)
1 beef bouillon cube
1/2 cup hot water
5 1/2 cups diced potatoes
2 medium carrots, shredded
1 medium onion, finely diced
1/2 cup finely diced rutabaga*
1 pound lean ground beef
1/2 pound lean ground pork
1 teaspoon black pepper
1 1/2 teaspoons salt
Tomato ketchup

* Turnips may be substituted.

Make Pasty Crust. Preheat oven to 425 degrees F.

In a large bowl, dissolve beef bouillon cube in hot water. Add potatoes, carrots, onion, rutabaga, ground beef, ground pork, pepper, and salt; gently stir until well mixed.

Place 1 1/2 cups of vegetable filling in the center of each rolled dough rectangle; bring short (6-inch) sides together and seal by crimping edges together. Makes 3 or 4 small slits in the top of the pasty to allow steam to escape during cooking.

Place pasties onto a large ungreased baking sheet. Bake 45 to 55 minutes or until golden brown; remove from oven.

Can be served warm, but real Michiganities eat their pasties cold with tomato ketchup. they make a great sack lunch and freeze well.

Makes 6 pasties.

Pasty Crust:
4 1/2 cup all-purpose flour
1 teaspoon salt
1 cup solid vegetable shortening or lard
1 1/3 cups chilled water

In a large bowl, sift together flour and salt. With a pastry blender or two knives, cut vegetable shortening into flour mixture until particles are the size of small peas. Sprinkle in water, a little at a time, tossing with fork until all flour is moistened and pastry dough almost cleans side of bowl. Form dough into a ball and cut dough into 6 sections.

On a lightly floured surface with a floured rolling pin, roll out each section into 6 x 8-inch rectangles. Fill and bake as directed in recipe.

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Cravings - Part 1

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