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Everyone knows that Pasties and Michigan go together! So for those who want to try their hand at making these wonderful concoctions, we are going to print recipes sent in to Ring! in care of editor@bysky.com. The following will get you started! Happy eating!


1/2 cup each turnips, potatoes, carrots (cubed)
1 medium onion (diced)
2 Tbsp. minced parsley, fresh or dried
1 lb. pasty meat, or boneless beef (cubed)
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tbsp. butter

1-1/3 cup flour, sifted together with 1/2 teaspoon salt
1/2 cup of vegetable shortening

To make crust, into the flour, cut in 1/2 cup of solid vegetable shortening until it is the size of small peas. Add approximately 1/3 cup cold water. Mix with a pastry blender until dough is well blended. Divide into two equal parts. Roll into 9 inch circles.

Mix filling ingredients together. Equally divide mixture onto one half of rolled crust. Top with butter. Lift and fold top half of crust over filling. Seal, folding and crimping into rope edge along top of past. Slit each pasty about 1/2 inch in several places. Place on cookie sheet several inches apart and bake at 375 degrees for 1 hour.

Accompaniments to the pasty vary, with some preferring pasties topped with a medium beef gravy. Others prefer catsup, pickle relish or chutney, or eaten plain while the crust is still warm and flaky.

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