recipe for the Paper Chef #26

Hey! Head over to Ilva’s to vote for our recipe! http://lucullian.blogspot.com/2008/02/paper-chef-26-roundup.html
And be sure to give some of the recipes a try… Cort, this will be right up your alley.

I see lots of you are popping in from the Paper Chef page…Welcome! I am sorry to say we have no pictures of our little pies. But it looks like, well… a little pastry pie. Jim, do you have any photos of your creation?

Thanks to Ilva for a great challenge!
Our ‘team’ chose Jim’s recipe… as he is our resident master chef:

Pasties from the Upper Peninsula of Michigan USA and served at the turn of the last century and before to the copper miners for lunch. Pasties are still a very common, traditional meal to this day. They’re like little meat pies…

Pastry:
1.5 Cups Flour
2 Strips Bacon that has just started cooking and cut into bits
3 tablespoons Crisco
1/2 Tsp Salt
Very Cold Water to make mixture resemble meal (about 4-5 tablespoons)

Mix together; form into ball knead it lightly against a smooth service; reform into ball; dust with flour cover with wrap and Chill for about 1 hr.

Filling:
2 Bacon strips that have just started cooking and cut into bits
1.5 Lbs Sirloin steak
2 Medium Potatoes
1 Medium onion
2 Medium carrots
2 Plum tomatoes open squeezed to remove seeds etc leaving only the firm flesh
then cut into 1/2 bits
About 1/2 cup Rutabaga
Salt and Pepper to taste

Chop meat and potatoes etc to about 1in others medium dice; combine with remaining ingredients, salt and pepper. Roll pastry into circles about 8-9 ins. Place ingredients in centers; dot with very small amount of butter; moisten edge of pastry and fold over. Seal with fork or fingers. Prick top; put on baking sheet covered with parchment paper and with sides or use foil to make sides as juice will run out.

Bake at 400 degrees for 15 minutes; reduce temp to 350 and bake 45 minutes.
Makes about 4 depending on how full.

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