Canoejack,

Woah, that sounds delicious.  Next time I go grocery shopping I will buy all essentials to create my first PASTIE.  The ketchup, good finish I bet.  I am going to try to freeze some also.

Will give taste report later.
As far as hijacking my thread...no worries...you had me with PASTIE.

Cedarstripper

I read somewhere that miners used to heat up their pasties on the back of their shovels, with a torch underneath.  The story goes that sometimes they might leave it untended, setting the lard, and subsequently the mine, on fire.  Maybe crisco's not such a bad idea?

Cedarstripper - sorry to hijack your thread!

Here's the recipe I use.  These things freeze really well after they're baked - I usually quadruple this recipe.  I thaw the pasty in the microwave, toast it in the oven, wrap it in foil, and take it for lunch on canoe trips on the local river. Great in cold weather!

Madelyne Lawry's Authentic Pasty Recipe

Okay, here is an authentic Yooper Pasty recipe. By the way, Pasty is pronounced with a drawn out ah sound.

(This recipe makes four pasties, multiply accordingly)
The Crust
2 cup flour
2/3 cup Crisco (LARD RULES!!)
1/2 teaspoon Salt
1/2 cup Cold Water
Cut Shortening into Flour and Salt, add Water. Mix and Knead until well blended. (yes, contrary to pie crust, you Knead) Form into 4 balls and chill in the refrigerator for at least one hour. Roll in to 8 inch circle. Use plenty of flour while rolling out.

The Filling
3/4 pound of ground chuck
1/2 cup chopped onion
1/2 cup of grated rutabaga
3 cups of diced potatos - I leave the skins on
1 and 1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup fresh parsley
Mix the filling together in a large bowl. Roll out the dough, and brush the edges with milk. Put 1 cup of filling onto one side of each crust and fold over. Seal the edge by pressing with a fork. Put on cookie sheet, cut 1 slit (1/2 inch) in each for steam and brush top with milk.

Bake in 400F oven on Bottom Shelf for 25 minutes, then move to middle shelf for 20 minutes.

To eat the Pasty, cut in half, pick it up, douse with Ketchup, and start biting. Wash it down with Orange Soda.

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Quote:


Okay, Canoejack, what's your favorite and how do you make it?

dlk

cedarstripper wrote on Aug 16^th, 2006 at 5:47pm:

While you may find them spelled both  Pasty and Pastie, i believe Pasty is the proper way :question
after GOOGLING it, i have to concur both could be quite satisfying !!
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pastie: /pay´stee/, n.
An adhesive-backed label designed to be attached to a key on a keyboard to indicate some non-standard character which can be accessed through that key. Pasties are likely to be used in APL environments, where almost every key is associated with a special character. A pastie on the R key, for example, might remind the user that it is used to generate the ρ character. The term properly refers to nipple-concealing devices formerly worn by strippers in concession to indecent-exposure laws

cedarstripper wrote on Aug 16^th, 2006 at 5:47pm:


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Seems strange that someone from Texas has heard of them, but you haven't.     ... I'm a pretty long haul from the UP.

dd

Canoejack,

OK, you got me...Please tell me that the pasties you are refering to are food.    If so share with us all how to make them.

C

Can't answer the bannock question, but I make pasties a lot (having developed a taste for them on trips through the UP).  There's no comparison between dough made with lard and dough made with vegetable shortening.  The shortening's OK, but the lard . . . mmmmm boy!

I haven't had bannock in decades but I can't imagine it would be any good without lard.  Lard is just plain tasty.