Curious, :question

After finally getting around to reading the latest BWJ I have a question for all bannock eaters.  The recipe called for lard, a staple in my youth, which sounded pretty good.  I have never had bannock before and this "lard" ingredient has me thinking maybe this recipe should be my first experience.  He talked about baked verses fried, what way do you all like it?  FWIW my mother use to pour all the bacon fat into the lard container in the fridge.  I guess by todays standards eating that would be a dietary sin .

I dont know about you all but when I camp, I eat whatever I want.  It is one place where I do not take those rules along.  I must say...I have been blessed not to have too many restrictions on diet so far.  So I can still act like a little kid stealing cookies out of the cookie jar.
I digress.  What about the bannock?  Share your opinions.

Cedarstripper

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!

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

Quote:


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

dlk

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.