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Northern Minnesota Pasties

Updated on July 18, 2016
5 stars from 1 rating of Perfect Pasties

As I sit on my couch, looking at this wonderful family recipe, the smell of a sweet dough and fresh vegetables comes to mind. Brings me back to the house my grandparents use to own. That kitchen where the oven always had amazing fragrances seeping through the seams and dispersing throughout their home.

Growing up, I started to see pasties around the town, a lot. They are sold still today at the local grocery stores in Ely, Minnesota. People sell them for fundraisers. People have heard of spaghetti dinners for school events... We have pasty dinners. It is funny how one type of food, is used to celebrate a team or event; support a growing family; fill a need; bring back memories; show love and passion. It is truly, truly amazing.


Below, is the recipe that brings me back to my childhood.

Cook Time

Prep time: 1 hour 20 min
Cook time: 1 hour
Ready in: 2 hours 20 min
Yields: 8

Ingredients

  • 6 Cups flour
  • 3 tsp salt
  • 1 1/2 tsp baking powder
  • 1 Cup Shortening or Lard
  • 1 to 1 1/2 cups ice water
  • 3-6 cups potatoes, thinly sliced or cubed
  • 2-3 cups carrots, thinly sliced or cubed
  • 2-3 cups rutabaga, thinly sliced or cubed
  • A little onions, (added for some flavor)
  • approximately 2 tsp salt and pepper
  • 1 to 1 1/2 lbs chow mein meat
  • 8 Tbsp butter or margarine
  1. Begin by mixing the flour, 3 teaspoons salt & baking powder in a large bowl. Adding the shortening or lard (which ever you prefer) & cut in with a pastry blender. Continue by adding ice water (a little at a time) until the dough can be easily handled. Divide dough into 8 pieces, wrap in wax paper & refrigerate for 30 minutes.
  2. For each pasty: Roll out your dough into a 9 inch circle. Layer the thinly sliced potatoes, carrots, rutabaga & onion, with the meat on last; sprinkle with salt & pepper on each layer. Then put 1 tablespoon of margarine on top of the meat. Fold in half & seal the edges. For best results, place the pasties on greased cookie sheets.
  3. For 15 minutes at 425 degrees bake the pasties. Then, turn your oven to 350 degrees & bake for 35-45 minutes or until they are nicely browned.
  4. You can serve the pasties, hot or cold. An added bonus is that they freeze and reheat very well. Bonus: If you have extra veggies and/or meat, you can place them in foil and bake.
I, personally, like ketchup on my pasty!
I, personally, like ketchup on my pasty!

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    • Liana Rae Hway profile image
      Author

      Liana Rae Hway 2 years ago from Ely, Minnesota

      Yes, Minnesota. Pasties originate from England, actually. The recipe that is listed above is a Cornish recipe that has been passed down throughout my family. I love pasties and I do agree that they make the best comfort food.

    • cam8510 profile image

      Chris Mills 2 years ago from Missoula, Montana at least until August 2018

      Minnesota? So the pastie tradition is more widely spread than I thought it was. Pasties are the best comfort food I know of.

    • Liana Rae Hway profile image
      Author

      Liana Rae Hway 2 years ago from Ely, Minnesota

      My hometown is Ely, Minnesota. My mom was born and raised there, along with many generations in the family before her.

    • cam8510 profile image

      Chris Mills 2 years ago from Missoula, Montana at least until August 2018

      When I saw the word "lard" in this recipe, I knew it was the real deal. In your synopsis you mentioned having these in your hometown. You must be from the UP, right? My hometown is Traverse City. We spent many wonderful vacations up north over the years.

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