« Food & Drinks

Grandma's Pasties

by David Louis

For anybody living in or near Michigan's Upper Peninsula through Minnesota's Iron Range, pasties were just another meal in Mom's or Grandma's recipe stash. And a very popular one. "Pastie Day" was a full blown affair at Grandma's house. It was a big production because every family member put in their orders in advance. The 2 cook assembly line consisted of someone elbow deep in the "filling" bowl and the other, the Queen of the crust. You probably aren't cooking for 30, but this recipe will definitely give you a few in the freezer. Since my crust never turned out like Grandmas', I cheat & use supermarket pie crusts. It's usually slathered in ketchup, gravy (or butter for the brave) at the end anyway. Here's what you need:

The Filling:

2 lbs ground chuck / For Veggie Pasties I use cubed Portabellas

1 large onion, finely chopped (can use more if Vidalia)

4 medium peeled potatoes, cubed

1 large rutabaga, cubed (a real work-out)

2 tbsp black pepper 

Pinch of salt

Firmly pack a pile of  filling on one of each crust & leave yourself a half inch crust on the edge . Brush the edge of the crust all the way around with beaten egg white (glue). Fold the other side of the crust over the filling & pinch the crust together to sal the deal. Carefully Lift onto a non-stick baking pan and brush with the remaining egg. Bake at 350 for about 55 minutes. It's fun to switch out ingredients but I always come back to Moms.

* Word of warning*  Let em' cool down for a good 5-10 minutes because the steam could melt your chin  ;-)