Skip to main content

Pasties - a Michigan Tradition!

Pasty ready to eat - YUM!
We LOVE pasties! These handy meat/veggie pies are based on the traditional food Cornish miners took into the mines, a handy way to have a portable meal that was adopted by our own Yoopers, many of whom were miners from Great Britain and brought this idea with them.

Darrell had cooked down some meaty beef bones with veggies to make beef stock to can. He cleaned the meat off the variety of bones when the stock was ready to put into jars.

There was a nice little bowlful of very tender, juicy meat. We also had a small pack of cooked pork jowl meat in the freezer from a previous project, so I thawed that out and blended the beef and pork. I added a variety of seasonings, as both the beef and pork were somewhat bland on their own.
Pork and beef from salvaged meats.

I pan-roasted some cubed rutabaga, carrot pieces, potatoes and onions to really bring out the flavor in those veggies . . . drizzled in a little oil and sprinkled with some Herbs de Province prior to roasting. When the veggies were roasted and blended with the meat, I rolled out pastry dough that Darrell had made.
Roasted veggies mixed with the meat.

With about a 10" round of pastry, filled with 3/4 - 1 cup of filling, sealed up and baked at 425 degrees for about 25 - 30 minutes, we had pasties for supper! We like them with a little ketchup - Darrell uses his home-made ketchup and I like the zing of Heinz!

pasties sealed up and ready to bake.


Popular posts from this blog

Salvaging Corn

When the first two rows of corn came ready in the garden, we had our grandson here and no time to process. After he was gone, I picked half the rows and got a bunch of corn in the freezer, but the other half of those rows sat there as hay had to be put up, last of the pickles made, etc. So, I was thinking this over-ripe corn would just go to the piggies. But then, we remembered creamed corn, so I did an experiment and made a lovely small batch. It was so good that last night I picked the rest of the over-ripe corn, boiled it, cut it off the cob, mixed in cream, milk, butter, a little sugar and a little salt, and spread the mixture out in glass pans and roasted it in a 300-degree oven for about an hour and a half, maybe 2 hours, until the liquid reduced to carmelized goodness. That will make a wonderful alternative vegetable choice this winter!

Leftover Thanksgiving Turkey - fun with Corn Chowder!

Many of you who know us know we usually make Turkey Pot Pies (see the recipe on our blog) with leftover Thanksgiving goodies. We still love Turkey Pot Pie, but we still have so many from last year (an even bigger bird than this year!), we decided we would do other things with this year's leftover turkey (we roasted a 33# bird from the flock we raised). So I made a Turkey Corn Chowder that is savory and yummy out of part of the leftovers. Here's how it came to be: Finished Turkey Corn Chowder First, right after Thanksgiving, I put the turkey carcass, from which most of the large meat pieces had been removed, into our 22-quart stock pot, along with some carrot, onion, and celery, to make turkey stock. When the stock was done simmering, I had pulled the carcass bones and all the meat that had cooked off out of the pot, picking out bones from the meat. I had about 2 quarts of small chunks and bits of turkey, most of which was the very tender, sweet meat that is around t

Thanksgiving is coming - make a yummy plan for your leftovers to enjoy all winter!

This is a post from one of the recipes on our Chicken/Poultry Recipe page - a timely reminder to plan ahead to actually HAVE lots of those yummy leftovers, what to do with them to enjoy a taste of Thanksgiving all winter long, and a little advice on how you can hang on to your leftovers :-). And, should you need lard for that great pie crust, or any pies for the holidays, we have leaf lard available for rendering! Coach Stop Farm Turkey Pot Pie (or, what to do with those Thanksgiving leftovers!) Ingredients : Turkey, cut into bite-sized pieces Stuffing Mashed Potatoes Turkey Gravy Corn Peas Carrots Other veggies to taste Chicken broth or broth from turkey carcass Prep (leading up to Thanksgiving): get a very large, fresh  turkey from a local provider if you can . . . as large a bird as you can fit into your oven. Make your favorite stuffing to fill this bird – make lots of stuffing and bake any extra in a casserole dish. Make m