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Old 01-01-2006, 07:23 PM   #11
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Beautiful pasties, Bubba...what all did you put in them?
I could go with catsup or gravy either one. Cream gravy would sure be good.
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Old 01-02-2006, 07:05 PM   #12
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Constance-Deer heart,onions taters carrots venison based gravy
all the ingredients were in the first page.

Nobody but my hunting buddy and I seem to want any ( I dunno why). Thay taste pretty good...the meat was tough till I pounded and marinated it. Most people use beef....but u can put anything in em....it's a glorified hot pocket. But here in MI we take dem pasties seriously. Made jerky out of the loins but that is another recipie.....

thanks everyone for the suggestions and keep em coming. I am going to have alot more here in a few days and I plan on "processing" it myself, so they are appreciated.
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Old 01-02-2006, 07:53 PM   #13
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Sorry...my mind wasn't processing properly.
I saw a thing about pasties on Food Network. They started out as a way for a guy to transport his lunch to work. I think they put just about anything in them. From what I understand, the crust is not a tender and flaky one, but a sturdier container to hold in the filling.
Am I right?
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Old 01-04-2006, 07:30 PM   #14
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Quote:
Originally Posted by Constance
the crust is not a tender and flaky one, but a sturdier container to hold in the filling.
Am I right?
I have found a few variations here in MI. Some are a tender flaky crust( so da fudgees don't hert dere teeth dere) and others have a hard dense crust crust. I usually try to go by what the filling is. If the filling is moist you want a harder denser crust so it dont get all soggy. A "true" yooper pasty like day made in the old days would probably have a harder crust (so yous could put er in yer pocket on your way into the copper mines). Just like it would probably have whatever was left in the pot from the night before. If the filling is kinda dry a flaky crust is best imho....
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