Ingredients
-
-
1/2
-
1
-
4
-
1
-
-
8
-
1
-
1
-
3
-
-
-
-
-
Directions
Upper Michigan Pasties,This is my version of a yooper pastie–just like my Mother-in-law made.,I gave three stars because these are so salty and way too much pepper, I cannot eat them plain. Are you certain is not a teaspoon on all these salt/pepper measures instead of tablespoons?? I ate one pie and feel like I just ate a box of salt. Otherwise would be good.,My grandmother lived in the U P all her life she used to make these all the time she made them a little bit bigger and I think she used chuck roast with the fat cut off and just cut it into small pieces just a thought. Otherwise pretty much the same the Lard is the key
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Steps
|
1
Done
|
Crust: |
|
2
Done
|
Pour the Boiling Water Over the Lard Until the Lard Is Dissolved. |
|
3
Done
|
Add Salt to Flour and Add This to the Waterand Lard. |
|
4
Done
|
Mix This Together Until It Forms a Ball. |
|
5
Done
|
Wrap in Saran Wrap and Refrigerate Overnite. |
|
6
Done
|
Filling: |
|
7
Done
|
Combine the Filling Ingredients in a Large Bowl. Let Sit and Meld Together, While Rolling Out the Crust. This Chilled Dough Will Make 8 Pasties. |
|
8
Done
|
Take One of the Dough Balls and Roll Out on a Floured Surface, Roll Into a Circle About. |
|
9
Done
|
1/8 Inch Thick. Do the Same With All the Dough. |
|
10
Done
|
Put Large Cupful of Filling on the Crust; Dab Ice Water Around the Edge of the Crust to Seal. |
