Recipes: Dodie’s Pasties A entrée

PastiesMy dad grew up in Michigan’s Upper Peninsula where many people are of English ancestry and are in love with the traditional pasties recipes. The pasty is such a savvy comfort food that many hunters and miners eat them as a quick and convenient lunch. In one dish you nourish yourself with all three important macronutrients to fuel your metabolism. Every summer when I head back to the Upper Peninsula for our annual summer vacation on the lake, our family will not miss this family tradition. What would be better than savoring a pasty while being nostalgic recounting family memories? Make this dish even more delicious by dipping each bite in ketchup or I reach for mustard with less sugar!

Dodie red sweater head shotIngredients
2 cups trans-fat free margarine
2 cups boiling water
6 cups all-purpose flour
2 tsp. salt
12 large red potatoes (about 6 pounds), peeled
2 lb cubed sirloin
2 medium onions, diced
1 Tbsp salt
2 tsp. pepper
2 strip cubed Canadian bacon

To Assemble:

  1. In a large bowl, stir margarine and water until margarine is melted.
  2. Gradually stir in flour and salt until a very soft dough is formed. Cover and refrigerate for 1- ½ hours.
  3. Mix the ingredients for the stuffing in a large bowl. Divide dough into 12 equal portions
  4. On a floured surface, roll out one portion at a time into a 10-inch circle.
  5. Mount about 2 cups filling on half of each circle; dot with 1 tsp margarine. Moisten edges with water. Fold dough over filling and press edges with a fork to seal. Place on ungreased baking sheets.
  6. Cut several sifts in top of pasties. Brush with cream if desired.
  7. Bake at 350 F for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold