Pronounced with a short A, pasties originated in Cornwall, England. Despite their name, they are not the sexiest food in the world. But they are hearty. And tasty.
Pasties (not paaaasties, people), are meat pies that are also very popular in Northern Michigan, where Cornish ex-pats turned-copper-miners used to take them underground for meals.
The traditional recipe for pasties is good, but, in our opinion, a little dry.
In honor of our upcoming trip to our homeland of Michigan, we whipped up a batch, but added...(plug your ears you purists)... gravy.
This version we like a lot. A whole lot.
Rating: 3/4 assed (There is some chopping to do. Yuck.)
Here's what you need and how you do it
4 rounds of prepared pie crust (we buy the rolled, frozen kind)
1 pound ground beef or cubed steak
1 medium onion, chopped
1 medium carrot, chopped
1-2 cups potatoes (any kind), cubed
1/4 cup fresh flat-leaf parsley, chopped
1 teaspoon salt
Ground black pepper
Drippings from cooked meat
1 cup chicken broth
1/4 cup flour, whisked into a small amount of water or broth
1/2 teaspoon salt
Splash of white wine (?) (Which is not at all traditional, but sure adds something.)
In a large skillet, brown meat, onion and carrots. Pour off drippings into a separate sauce pan.
To the drippings, add broth, flour (mixed with water to keep it from getting lumpy), salt and wine (?). Heat until warm and thick.
Add potatoes, parsley, salt and pepper to meat in the skillet. Pour in gravy and stir until well mixed.
Spoon some meat mixture into one-half of each pie crust half circle, leaving a generous margin. Fold over and crimp edges. (You can use a fork for this, or just roll with your fingers.) Continue until each crust is filled and crimped.
Place pasties on cookie sheets and bake at 350 degrees for about a half hour.
For a printable version of this recipe, click here.