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Old 10-30-2010, 04:06 AM   #21
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Originally Posted by 4meandthem View Post
Sweeny Todd made a great meat pie!
No he din't!
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Old 10-30-2010, 11:12 AM   #22
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My grandparents (slovenian) started out in the iron ore area of Minnesota and she made these for him when he worked in the mine.
She taught me to make them when we visited with her.
Her crust was much like that listed above (like a pie crust, a little thicker) and she'd put in a little sugar in the dough, she said it helped them brown better.
We'd assemble cubes of venison, potatoes, onions (chopped), infidel-carrots and rutabagas in a big bowl, make the crust, rolled in a circle, fill with raw ingredients, sprinkle with S&P and top with a slice of butter before folding the crust in half edge to edge and sealing the edges, then baking.
It's still one of my favorite things to eat. Ketchup, no gravy--that was our traditional way.
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Old 10-30-2010, 01:03 PM   #23
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Oh--in my part of Minnesota, REAL pasties are made with cubed beef (or venison), some ground beef suet, and cubed potatoes and rutabaga (beggies). I don't remember any onions, but some infidels do put carrots in them.

A friend of mine is Cornish, and he says when his granny made them, she waited til the crust was just browned, cut an X in the top, and poured cream over the filling. Put them back in the oven and cook til the cream bubbles.

My Minnesota friends ate them with ketchup.

Pasty making is a popular fundraiser for churches--the ladies all gather and make hundreds of them, and people buy them by the dozen. They do freeze well.

I find them rather flavorless--I prefer a nice southern chicken pot pie with lots of gravy.

Then it's a good thing she asked about Yooper pasties, and not Minnesota pasties, jk. Imho, carrots and oinions make the pasty. I grew up a little deeper into the UP, but I worked a couple summers in St. Ignace, the southern gate to Yooper country. Of course signs for pasties speckled the scenery. We always had trolls i.e. folks from the lower peninsula (they live below the Mackinac Bridge) and other tourists stopping in and asking what a "pay-stee" was. I always wanted to tell them it was an adhesive patch that certain women use to strategically cover as little as legally necessary. I probably would have gotten in trouble though, so I gently corrected their pronunciation (pass-tee) and explained exactly what Blissful described and to try them with ketchup and a big glass of at least 2%, if not whole milk. They are not for the calorie-conscious, but they're worth it occasionally!
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Old 10-30-2010, 04:07 PM   #24
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Quote:
Originally Posted by 4meandthem View Post
Sweeny Todd made a great meat pie!

Quote:
Originally Posted by PrincessFiona60 View Post
No he din't!
Correct, Mrs Lovett made the pies, Sweeny just provided the filling.

Darn now I have that song stuck in my head....
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Old 11-07-2010, 11:23 PM   #25
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funny, I just had a discussion with Finace about what a Pasty is.. he is from Washington and didnt know. Topic brought up as we passed a local Danish & Pasty store by our new house!

here is a Yupper recipe.. :)
Pasties II Recipe - Allrecipes.com
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Old 11-08-2010, 02:40 AM   #26
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Blissful Slovenia is a beautiful country with very good food.
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Old 11-08-2010, 09:40 AM   #27
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We have a Pasty shop near my parents cabin that we frequent and fill the freezer so I've never tried making my own but this thread is proving inspiring! DH eats them plain but I use ketchup and we both love ones with potatoes, rutabagas, onions and carrots! As a side note, if you are ever in WI visiting the capitol in Madison, there is a Pasty restaurant (hole in the wall really) about 2 blocks away that is to die for. They have about 12 types of Pasties hot and ready and you buy them by the 1/2 or whole. Delicious!
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Old 11-08-2010, 09:52 AM   #28
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They have about 12 types of Pasties hot and ready and you buy them by the 1/2 or whole. Delicious!
12 different types?? I didn't know there was such variety. I need to explore that. Maybe I can find one with a filling that dh would like.
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Old 11-08-2010, 02:41 PM   #29
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A little pizza place in my home town served "Pizza Pasties." They were really just a large pizza crust topped, folded in half, and baked. They were amazing. The place is now under new ownership no longer serves them. I've tried calzones and the like from other places, but they're just not the same...
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Old 11-14-2010, 04:07 PM   #30
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Does anyone still put suet in their pasties. My mom used to use it ... sure tasted good!
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