Hearty Homemade Pasties: A Taste of Tradition

The scent of baking pasties always takes me back to my childhood summers spent in the Upper Peninsula of Michigan. My Finnish grandmother, a sturdy woman with hands that could knead dough like nobody’s business, would spend entire afternoons crafting these savory pockets. I remember sitting at her kitchen table, mesmerized as she rolled out the dough, filled it with seasoned beef and potatoes, and crimped the edges with practiced ease. The warmth of the oven, the savory aroma, and the anticipation of that first, delicious bite – those are memories I cherish, and this recipe helps me relive them.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Servings: 6
• Yield: 8-12 appetizer pasties or 4 entree pasties
• Dietary Type: Not specified

Ingredients

For the Crust:

• 4 cups sifted flour
• 2 teaspoons salt
• 1 cup chilled shortening
• ½ cup lard (or ½ cup chilled shortening)
• ⅓ – ½ cup ice water

For the Glaze:

• 1 egg
• 1 tablespoon water

For the Filling:

• 1 lb 90% lean ground beef, browned and drained well
• ¾ cup onion, minced
• 3 cups raw russet potatoes, peeled, cut in ¼-inch cubes
• 2 teaspoons salt
• ½ teaspoon pepper

Equipment Needed

• Food processor (optional)
• Large bowl
• Measuring cups and spoons
• Rolling pin
• Saucer or round cutter
• Fork
• Greased baking sheet

Instructions

1. Prepare the Crust: In a food processor, pulse the flour and salt until combined. Add the chilled shortening and lard. Pulse until the mixture resembles coarse meal.
2. Add Water: Gradually add the ice water, starting with ¼ cup, pulsing about 10 times. Add more water, a tablespoon at a time, until the dough just comes together. Be careful not to over-process. Alternatively, if making the crust by hand, use two knives to cut the shortening into the flour until it resembles coarse meal, then mix in the water with a fork.
3. Chill the Dough: Pat the dough into a disk, wrap it in foil, and refrigerate while you prepare the filling. Chilling the dough is crucial for a flaky crust.
4. Prepare the Beef: Cook the ground beef in a skillet over medium heat until browned. Drain off any excess grease and set aside. Alternatively, you can substitute with 1 pound of leftover roast beef cut into ¼-inch cubes. If using roast beef, reduce the amount of added salt in the filling.
5. Prepare the Vegetables: Finely mince the onion. Peel and cut the russet potatoes into ¼-inch cubes. Do not use a food processor for this; hand-cut is best to prevent a mushy filling.
6. Rinse the Vegetables: Place the minced onions in a strainer. Add the cubed potatoes to the strainer with the onions. Rinse them thoroughly under cold water and drain well. Rinsing is important to prevent the onion flavor from being too strong and to keep the potatoes from discoloring.
7. Combine the Filling: In a large bowl, combine the browned ground beef, minced onions, cubed potatoes, salt, and pepper. Mix thoroughly to ensure even seasoning.
8. Preheat the Oven: Preheat your oven to 450°F (232°C).
9. Assemble the Pasties (Entree Size): Break off about one-third of the dough, returning the remaining dough to the refrigerator to keep it chilled. Shape the dough into a ball and roll it out on a lightly floured surface into a 12-inch square. Use a saucer or round cutter to cut out 4 circles.
10. Glaze and Fill: In a small bowl, whisk together the egg and water to make the glaze. Brush the edges of each dough circle with the egg wash. Spoon about ⅓ cup of the filling onto one half of each dough circle, avoiding the glazed edge.
11. Seal the Pasties: Fold the other half of the dough over the filling to create a half-moon shape. Dip a fork in flour and press along the edges to seal the pasty firmly.
12. Transfer and Glaze: Transfer the assembled pasties to a greased baking sheet. Brush the tops with the remaining egg wash.
13. Vent the Pasties: Cut three slits in the top of each pasty to allow steam to escape during baking. This will prevent the crust from bursting.
14. Bake: Bake one baking sheet at a time, uncovered, for 15 minutes at 450°F (232°C). Then, reduce the oven temperature to 350°F (175°C) and bake for another 30 minutes, uncovered, or until the crust is golden brown and the filling is cooked through.
15. Repeat: Repeat the rolling, filling, and baking process with the remaining dough and filling. Remember to allow the oven temperature to return to 450°F (232°C) before baking each subsequent batch for the initial 15 minutes.
16. Assemble the Pasties (Appetizer Size): Roll out dough to ¼ inch thick. Cut circles out with a biscuit cutter. Brush the edges with glaze. Add about 2 tablespoons of filling. Seal edges with a fork.
17. Bake (Appetizer Size): Transfer to a greased baking sheet. Brush with glaze. Cut 3 slits on top. Bake for 10 minutes at 450°F (232°C). Reduce heat to 350°F (175°C) and bake 20 minutes longer.

Expert Tips & Tricks

• Keep Ingredients Cold: Cold ingredients are essential for a flaky crust. Make sure your shortening, lard (if using), and water are well-chilled.
• Don’t Overwork the Dough: Overworking the dough will develop the gluten and result in a tough crust. Handle the dough gently and mix only until it comes together.
• Rinsing Potatoes: Rinsing the potatoes removes the excess starch and helps prevent them from sticking together and becoming gummy during baking.
• Blind Baking: For a crispier bottom crust, consider blind baking the pasties for the first 10 minutes of baking.
• Beef Variation: Substituting leftover roast beef is a great way to use up leftovers and adds a richer flavor to the pasties.
• Glaze Alternative: Instead of an egg wash, you can use milk or cream for a slightly softer crust.

Serving & Storage Suggestions

Serve pasties warm, either as a hearty entrée or a satisfying appetizer. They can be enjoyed plain, with a side of brown gravy, or even with a dollop of sour cream. I personally prefer them just as they are, allowing the simple flavors of the beef, potatoes, and onions to shine through.

Leftover pasties can be stored in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 10-15 minutes for entrée size pasties or 5-10 minutes for appetizer size pasties, or until heated through. You can also reheat them in a microwave, but the crust may become a bit softer.

For longer storage, pasties can be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer bag. To reheat frozen pasties, thaw them in the refrigerator overnight and then bake as directed above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	364 kcal	Not Specified
Calories from Fat	204 g	56%
Total Fat	22.7 g	34%
Saturated Fat	7 g	35%
Cholesterol	37.7 mg	12%
Sodium	607.1 mg	25%
Total Carbohydrate	29.6 g	9%
Dietary Fiber	1.6 g	6%
Sugars	0.7 g	2%
Protein	9.9 g	19%

Please note that this is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Pasties: Substitute the beef with mushrooms, lentils, or other vegetables like carrots, turnips, and parsnips.
• Gluten-Free Crust: Use a gluten-free flour blend to make the crust suitable for those with gluten sensitivities. You may need to add a binder like xanthan gum to help hold the dough together.
• Spicy Pasties: Add a pinch of cayenne pepper or some diced jalapeños to the filling for a bit of heat.
• Different Meats: Try using ground turkey or chicken instead of beef. You could also use a combination of meats.
• Seasonal Vegetables: Adjust the filling based on the season. In the fall, consider adding squash or sweet potatoes. In the spring, try adding asparagus or peas.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Absolutely! In fact, it’s recommended. The dough can be made up to 2 days in advance and stored in the refrigerator, or frozen for longer storage.

Q: Why is it important to rinse the potatoes and onions?
A: Rinsing helps remove excess starch from the potatoes, preventing them from becoming gummy. It also mellows the strong flavor of the onions.

Q: Can I use pre-made pie crust instead of making my own?
A: Yes, you can substitute with two packages of refrigerated pie crust for convenience. However, homemade crust will always provide a flakier and more flavorful result.

Q: How do I know when the pasties are done?
A: The crust should be golden brown and the filling should be cooked through. You can test the doneness of the potatoes by piercing them with a fork through one of the steam vents.

Q: My pasties are browning too quickly. What should I do?
A: If the pasties are browning too quickly, you can tent them with foil during the last 15 minutes of baking to prevent them from burning.

Final Thoughts

These hearty homemade pasties are more than just a meal; they’re a connection to the past, a taste of tradition, and a symbol of comfort. I encourage you to give this recipe a try and experience the simple joys of creating something delicious from scratch. Feel free to experiment with different fillings and crusts to create your own unique version. And most importantly, don’t forget to share your culinary creations with loved ones. Happy baking!