Monday Bites :: Pasties

I know what you’re thinking.

You’re remembering those stick on support devices for strapless prom dresses. And you’re thinking I’ve finally fallen off my rocker, knitting needles and all.

Before you shake your head and leave, let me explain. {said with knitting needle held high}

Pasty (or pasties) are pronounced like “nasty” not “tasty”…. but they are tasty…. really…. are you confused yet? I was too. When we lived in Wisconsin I kept seeing these signs for homemade pasties, all the while thinking to myself “these midwestern folks really are a strange bunch.”

I finally mustered up the courage to ask my friends Mike & Jena, “What the heck is a Paste-y?”

After a look of confusion they started to laugh, like the tears running down their cheeks kind of laughing. And I stood there, still bewildered, which just made them laugh more.

Finally Mike was able to say “they’re past-ies, not paste-ies” (you know past not paste).

Jena was still giggling.

This prompted Mike, an amazing cook, to make us some pasties. Which were far better than any I’ve ever made. I’ve been making them here in the gypsy house for just over a year, and they always bring a smile to my face. They are a staple midwestern food and must be accompanied by a nice cold beer. And after your first bite you must proclaim “Oh these are good, for sure.” And then whomever your eating them with has to say “Ya, you bethca.”

I miss you midwestern folks!

For pie crust, you can use your favorite double crust recipe. I’ve been experimenting with whole wheat crusts. I’ve had luck with 1/2 whole wheat pastry flour and 1/2 white flour. Traditional pasties have only ground beef, onions & potatoes. I prefer stew meat and always add another veggie to mine. Zucchini or dark greens are both great.

 

Pasties

{makes 4 pasties}

3 medium potatoes, scrubbed and cubed into bite sized pieces

1 pound of cubed red meat (grass-fed beef or wild game)

1 small onion diced

1 zucchini sliced or 2 handfuls of chopped dark leafy greens

A splash of olive oil

Salt & pepper

A pie crust recipe that makes a double crust, you know, enough for a top & bottom.

 

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Preheat your oven to 400 degrees. Add your cubed potatoes, meat, onions & veggies to a large bowl. Splash some olive oil onto them and season with salt and pepper. (Just a smidge of oil, not too much) Mix and set aside. Divide your dough into 4 equal portions and roll into 6-8 inch disks. Put about 1/4 of your mixture (a generous 1/2 cup or so) into the center of your pasty dough. Pull two sides up to meet in the middle and pinch the dough together down the center of the pasty. (here is a cute picture of a felted pasty to show how to do this)

      

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Bake in the preheated oven for an hour, or until the crusts are browned nicely.

The filling will be very tender, I think it is steamed by the cooking process. I love the simplicity of adding raw ingredients to pie crust. We serve ours with a side salad and I always make a double or sometimes triple batch to have leftovers for lunch or to freeze. They are very good cold as well. If you plan on freezing them, cook them about 45 minutes and then when it’s time to defrost you can pop them in the oven, frozen, and cook them at 400 degrees until they are golden brown.

 

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For vegetarian pasties, omit the beef and add some crumbled goat cheese & extra green veggies. Delicious!

 

14 thoughts on “Monday Bites :: Pasties

  1. I love these as well! We’ve added all manner of filling to ours (leftover Indian food!). But you know what? I never realized they were said past instead of paste. *hides* Oops. (:

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  2. When we first arrived here in Louisiana and I tasted my first ever Meat Pie….I thought to myself “It’s a Pasty…only it’s all wrong.”
    And you forgot…in Minnesota, these are served as a “little lunch”, only the little lunches in the midwest are enormous, to which you must proclaim at the end of the meal “Ufff dah!”

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  3. In the UK, these were traditionally made(and still are)to be eaten by the workers out in the field or down the mines. The crumpled join would be thick and used as a handle to eat the pasty. The idea is that the workers would hold the handle or crust with their dirty hands and then eat the rest. The dirty crust is then thrown away. Still very much eaten as an “on the go” food. Each region has its own version.

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  4. These look so good. Thanks for the pronunciation lesson. I will whole heartedly thank you each and everytime I eat one of these. I’m heading over to Wales in January and these are a staple over there. I won’t be laughed out of Great Britain now thanks to you. Hope all is well.

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  5. Mmm…pasties. I lived in Northern Ireland where pasties are a staple. Love them!! Didn’t know they were popular fare in the midwest too! Worth the effort…must try my hand at making them for my Yorkshire-born hubby!

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