Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, grandmothers pastie (pass-tee) recipe. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Hamburger, Frozen hashbrowns, Shredded carrots, Milk, Onion soup mix, Refrigerated pie crust dough, Salt & pepper (optional), Ketchup (for after its cooked). See great recipes for Grandmother's Meatballs too! The history of the Cornish pasty or pastie (pronounced PASS-tee) is a fun and interesting one.
Grandmothers Pastie (pass-tee) recipe is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Grandmothers Pastie (pass-tee) recipe is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook grandmothers pastie (pass-tee) recipe using 13 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Grandmothers Pastie (pass-tee) recipe:
- Take crust
- Make ready 2 cup flour
- Prepare 1/2 tsp salt
- Make ready 1/2 cup cold water
- Make ready 2/3 cup crisco
- Make ready filling
- Prepare 3/4 lb ground chuck
- Get 1/2 cup chopped onion
- Prepare 1/2 cup diced rutabaga or carrots
- Take 3 cup diced potatoes
- Get 1 1/2 tsp salt
- Take 1/2 tsp black pepper
- Get 2 tbsp dried parsley or 1/3 c fresh
In the Upper Peninsula there is a regional food called a Pasty, pronounced "Pass-Tee". 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. Pasties (Pass + tees) are traditional hand pies that originated in England, and were eaten as lunch by miners.
Instructions to make Grandmothers Pastie (pass-tee) recipe:
- cut Crisco shortening into flour and salt mixture
- add water
- mix and knead well
- form into four balls of equal size
- chill dough balls in refrigerator for 1hour
- after chilling roll balls into 8 inch circles using plenty of flour to prevent sticking
- brush edges with milk
- mix f8long ingredients together
- put 1 cup filling on one side of rolled out dough
- fold over and seal edge by rolling it over it pressing with a fork
- cut a small slit in top of each Pastie for steam
- brush top with milk
- put on cookie sheet and bake on lower oven rack 25 min
- then middle oven rack 20 minutes
- remove from oven and cool 15 minutes before serving
- some people like brown gravey or ketchup on their pasties I prefer mine plain
When I make pasties I use my mom's crust recipe (which she got from her mom.) The only alteration I've made is to use butter instead of margarine. I am eating a cornish pasty, friends, and it is pronounced like "pass-tee." Not "pace- tee". The former pronunciation refers to a delicious piece of savoury filled pastry. God, never cover your nipples with a pastie, you'd burn 'em off! A pasty (pronounced pass-tee!) is a traditional Yooper food.
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