Ya'll started it, I'm cooking it...Pasties aka Meat Pies

[Hogtamer]

Reverend Al and Lloyd turned my crank this morning, I had the ingredients so here goes a southern version.
Had a ribeye in the fridge so sliced thin and into the skillet with oil, diced bell peppers, onion, garlic, mushrooms and a little worcestershire. Prepped some potatoes and carrots in another with some chives, just eyeballing the portions.


Lightly browned meat and got a little sear on the potatoes and carrots, added a little water, garlic and onion powder abd cooked till fork tender.

Drained the meat mixture and combined all.


Made crust with 2 cups AP flour, 3/4 C of cold crisco and 5 T icewater. Rolled out dough to about 1/4" thickness and cut a 12" circle for the first one.....family size!
Made the next 2 much smaller, added filling and topped with some good gruyerre cheese I had. Folded and put on pan. Into oven @ 350, will brush with a little butter when it looks like they're about half done.



Out of the oven and onto plate


not bad for a first shot, the cheese I used was not a great combo with the worcestershire but overall satisfying. Could have left a little more of the meat juices too. Thanks guys, ya'll are hired!

[Chainsaw.]

Sorry but I didnt see an address......if you wouldnt mind.

[Wis Tom]

This is close to pasty, a meat, potato, onion, in a pie crust. At least that's what they call it around here. It was from Cornish.

[JonB_in_Glencoe]

a Pasty without Rutabaga ?

[Reverend Al]

Good job! Looks like your first attempt was a complete success ...

[Winger Ed.]

Looks great. But ya know,,,,,,,,, dinner always tastes better when you kill it yourself.

[Lloyd Smale]

next time don't precook your meat and veggies. They cook just fine if put in raw and aren't mushy because there overcooked. About an hour and a half at 300 degrees. Used to be up here that if you bought a pastie it was meat, potato onion and rutabaga. Now we have yuppie designer pasty shops that make them with about anything you can imagine. Whatever floats your boat I guess but locals don't consider them a pasty. There not suppose to be a gourmet meal there suppose to be a cheap coinvent basic meat and potato meal. Now we even have vegan pasties and the worse thing I ever saw in a pasty shop. They called it a health pasty. It was some chopped up potato and turkey breast with some kind of avocado sauce on top wrapped in piece of lettuce!!!!! Id rather eat the but out of a horse.

[MT Gianni]

Cornish miners took them everywhere, just as Mexican miners took tamales. Cornishmen were also called "Cousin Jacks", because when ever a job opening came up they each had a cousin, "Jack" that was a real hard worker.
The traditional in Butte was meat potatoes and a little onion. They are served with brown gravy or with ketsup. Many fist fights have started over which is the preferred method.

Very similar is the South American empanada. They can be served with green olives, boiled eggs and manyother ingredients as a filling, ham, sliced steak or even jelly as a desert empanada. Most important is that you enjoy it.

[gwpercle]

The Pasties I'm familiar with didn't need cooking.....
Saw them often in New Orleans in clubs on Bourbon Street.....
Adorning the young ladies who worked there .
Gary

[dverna]

Some of the very best pasties in the UP are from lttile podduck places. Some sold are not that great. If it does not have rutabaga in it, it is not a pastie.

[Lloyd Smale]

have to have rutabaga, course ground beef or venison (not hamburger) and cubed potatoes and rudabaga not shredded like some do, and onion. Only optional ingredient allowed is carrot. Pastys are suppose to be drenched in ketsup but don't tell my dad. He puts GRAVY on his. But then hes german.

Some of the very best pasties in the UP are from lttile podduck places. Some sold are not that great. If it does not have rutabaga in it, it is not a pastie.