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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About texasnorth

TexasNorth is a little farm in Western Michigan. It's home to 5 chickens, 25 longhorn cattle, a coonhound (Banjo), a bloodhound (Hank), 2 barn cats, a husband, and 3 ridiculously funny children. The mom of this zoo has been known to mow the lawn in a skirt and roast marshmallows after dark. View all posts by texasnorth

6 responses to “recipe for the Paper Chef #26

  • thekooiet

    After living in the UP for much of my childhood, I have a special fondness for those yooper delicacies. And beef jerky.

    Never have I made them myself. I think I’ll give it a try. Sans the bacon for my Jeffery.

  • jimmy

    They call for suet I used bacon. You could replace both with shorting or perhaps butter. I have made them with only vegs as well.
    I went to school at Northern and we camped throughout the UP as a kid. I also was a park ranger in a couple of UP parks. Great memories.

    Jim

  • thekooiet

    Hey Jim! I went to Northern too! I love it in Marquette…if there was an international airport up there, I think we’d move. (my husband needs an airport for his job)

    So, have you been to 12-mile Beach? LOVE that place.

    Thanks for the recipe! I plan on making them on Friday, and I think I’ll use shortening.

    Do you have any ideas for replacing the rutabaga? I know my kids will say “eeewwww.”

  • Bron

    Nice idea making pasties, they’re a wonderful meal in themselves.

  • Jimmy

    Perhaps parsnips. Although they probably won’t taste the Rutabaga or call it Swede as did Ilva you might pass the taste then. Oh yes to 12 mi if I could only remember….we have a place in Traverse City so I can get closer but I have not gone back since we left in 71. When we came back to Mi we bought the place in Interlochen and just don’t go further. Perhaps when I retire again or when Rose wants to go. Love the UP, just too far away.

  • MyKitchenInHalfCups

    I was just looking at a recipe for these. Yours look excellent and comfort and filling!!

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