Pasties and grandchildrenMy grandmother was born in Cornwall, England, and when she came to Upper Michigan in 1887 she brought along her gift of pastie making. It was a good, wholesome meal for a family or for a man to take along in his “pail” (lunch box). Later, she moved to the Iron Range of Minnesota, and pasties came along.
My grandmother was born in Cornwall, England, and when she came to Upper Michigan in 1887 she brought along her gift of pastie making. It was a good, wholesome meal for a family or for a man to take along in his “pail” (lunch box). Later, she moved to the Iron Range of Minnesota, and pasties came along.
Now I am a grandmother and am teaching “Pastie School” to my 22 grandchildren and 25 great-grandchildren. We have an assembly line where one cuts rutabagas, another potatoes, another cuts up the onions and beef, and another makes the pastry dough. We have two going at a time and before long, we have about eight ready for the oven.
My Norwegian grandfather liked Cross & Blackwells Chow Chow pickles on his, but I like just plain ketchup.
I have taught Pastie School about six times, and I remember some extra guests showed up about the time to eat and my granddaughter, Rachel Flett said, “Try them, I know they’re good because I helped make them myself.” And they were!
Submitted by Helen Tingstad Buchanan of Duluth
3 c. unbleached flour
1 c. lard
1/2 stick butter
1 tsp. salt
1 tsp. baking powder
2 tablespoons vinegar
6 tablespoons cold water
Cut shortenings into dry ingredients with pastry blender until crumbly. Mix liquids into dry ingredients with fork until dough holds together. Divide into four patties. Cover and let sit in refrigerator about one hour or overnight.
3/4 c. sliced rutabagas
1 medium sliced potato
1/2 c. sliced onion
3/4 c. beef cut up in cubes
1 Tbsp. of suet or pat of butter
Sprig of parsley
Salt and pepper each layer as you go, to taste
Preheat oven to 350 degrees. Roll each dough patty out to an 11-inch circle on a floured board. Fill layers on the crust in the order and amount shown for each pastie, placing filling in the front half of the dough circle. Wet entire edge of pastry with water, fold back half over and seal with a nice rolled and crimped edge. Make two small slashes in top of pastie crust. Bake 1 hour.