Just Like Mom Use to Make: Pasties

Pasties (pronounced pass-tees) are Cornish in origin and have found their way to the United States, especially the Upper Peninsula of Michigan.  Miners use to take these pockets of goodness for their lunch.  The U.P. was rich in copper and iron ore in the late 1800's and early 1900's.   My dad is a big fan of pasties and can remember visiting his grandparents, David and Katherine Watt, in Marquette, Michigan and having pasties. 

Enjoying pasties at Presque Isle Park in Marquette, Michigan

Mom, Kirk, and Dad, Summer 2009

I knew of my dad's love for pasties and decided to make some for his birthday this year.  I got my mom's recipe out and knew I couldn't make it just like mom use to.  First of all, where do you find suet?  I haven't had bacon grease in my house in years.  Here is my mom's original recipe and my adaption of it below.

Pasties

Mix:
2 cups grated suet
3 cups flour
1 cup water
4 T. bacon drippings
Form as you would for pie dough.

Filling: potatoes, rutabaga, meat, onion, salt and pepper.

Bake 350 degrees for 1 hour.

Now, luckily I am enough of a cook that I could adapt this recipe to make them heart healthier.  I used my regular pie crust recipe, it is a little dryer than the one above, but tasted good.  I made three double crust recipes for about 12 pasties.

I used 4 medium yukon gold potatoes, 1 medium yellow onion, 2 carrots, 1 rutabaga,

and 1 pound top round steak.  Dice all.  Mix in large bowl.  Salt and pepper to taste.

Roll out pie crust to 8 inch round.  Put one heaping cup of filling on one side of dough.  Top the filling with one pat of butter or margarine.  Gently fold pastry over filling.  Seal edges, I used a fork.  Place on cookie sheet.  Make two to three small slits on top.  Bake in preheated 350 degree oven for one hour. 

Our family likes them plain.  I have seen them served with ketchup, gravy and even butter.