Post by smills on Mar 9, 2015 16:19:05 GMT -5
While going through my recipe box the other day, I found this recipe. I should explain that my mostly Irish and Scottish mother must have learned it from her Finnish mother-in-law, who in turn probably learned it from her Cornish mother-in-law in Michigan's Upper Peninsula.
Make pastry: 2 c. flour, 3/4 c. Crisco, 1 tsp. salt, 5 Tbs. ice water
Dice: carrot, rutabaga, onion, round steak [she forgot to mention potato but I'm pretty sure there were potatoes in them too]
Put small handfuls on the [divided into 4 portions and] rolled dough [and form into turnovers]. Bake at 425(F) for 15 min. then turn down oven to 375(F) and bake 40-45 min. more. Last 10 min. put butter in pasties.
She notes that the oven temperatures may need to be lower depending on your oven, and adds a p.s.: Make sure you have lots of butter!
Now, the way she put butter in the pasties was by poking a hole in the top when forming them, and then pouring melted butter in during the last 10 minutes of baking. I've read many pasty recipes, both from Cornwall and from Michigan, but have not come across any that added butter like this. Does it ring a bell with anyone, or is it possibly a Finnish innovation of my grandmother's? Enquiring minds want to know!
Make pastry: 2 c. flour, 3/4 c. Crisco, 1 tsp. salt, 5 Tbs. ice water
Dice: carrot, rutabaga, onion, round steak [she forgot to mention potato but I'm pretty sure there were potatoes in them too]
Put small handfuls on the [divided into 4 portions and] rolled dough [and form into turnovers]. Bake at 425(F) for 15 min. then turn down oven to 375(F) and bake 40-45 min. more. Last 10 min. put butter in pasties.
She notes that the oven temperatures may need to be lower depending on your oven, and adds a p.s.: Make sure you have lots of butter!
Now, the way she put butter in the pasties was by poking a hole in the top when forming them, and then pouring melted butter in during the last 10 minutes of baking. I've read many pasty recipes, both from Cornwall and from Michigan, but have not come across any that added butter like this. Does it ring a bell with anyone, or is it possibly a Finnish innovation of my grandmother's? Enquiring minds want to know!