Total TimePrep: 20 min. Bake: 50 min.
Coming from the U.P. - Michigan's upper peninsula- I made pasties on a regular basis. They are a staple food,as they pack and travel well and are delicious cold also. You don't cook the veggies first or they turn to mush; traditional ones aren't mushy.Since miners cooked them on their shovels over fires at lunchtime, the crusts were usually not made in the same manner as piecrusts. The dough was a sturdier type made from pouring boiling water over lard and salt and adding flour. This recipe was very good, but won't carry with me on a picnic again.
Super good! My teenage boys gobbled it up. Probably will double it next time and save some. Extra easy for me is to use Pilsbury pastry dough in the roll, frozen pack of mixed vegetables. I used fresh potatoes. I didn't see where I was supposed to cook these vegies, potatoes and meat first. But I did. Then I put the filling in the pastry and baked for about ten minutes.
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