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Michigans Yooper Pasties The Next Generation - boiling water

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boiling water lard salt all-purpose ground sirloin onion garlic black pepper dried marjoram allspice potatoes sweet onions carrots butter egg whites milk water
Viewed: 63 - Published at: 9 years ago

Ingredients

  • 1 cup Boiling Water
  • 1/2 pounds Lard
  • 3 Tablespoons Salt, Divided As 1 And 2 Tbsps
  • 4 cups All-purpose Flour
  • 1- 1/4 pound Ground Sirloin (a Little More Than A Pound Works Best)
  • 2 Tablespoons Beefy Onion Soup Mix
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Black Pepper
  • 1/2 teaspoons Dried Marjoram
  • 1/2 teaspoons Allspice
  • 1/2 teaspoons Dried Sage
  • 8 whole Potatoes, Peeled And Cubed Small
  • 3 whole Small, Sweet Onions, Peeled And Cubed Small
  • 2 whole Large Carrots, Peeled And Cubed Small
  • 1 whole Large Rutabaga Or Turnip, Peeled And Cubed Small
  • 1/2 sticks Butter
  • 2 whole Egg Whites
  • 13 cups Milk
  • 1/2 cups Ice Water

Method

  • 1) Pour the cup of boiling water over the lard until the lard is dissolved.
  • Then add salt to the flour... mix well... and combine this mixture with the dissolved lard.
  • Mix this together and make softball sized balls.
  • Wrap the ball in plastic wrap, and leave overnight in the refrigerator.
  • 2) The next day, combine all of the other ingredients, except the butter, egg whites and milk in a large bowl.
  • Mix thoroughly.
  • Let sit for an hour in the fridge.
  • 3) While the filling mixture is setting, roll out the dough on a floured surface, into circles about 1/8th inch thick.
  • Place a large cup of filling on the bottom half of the circle.
  • Then put two thin slices of butter on top of the filling.
  • Fold over the top half of the dough like a turnover, and dab ice water along the edges to help you seal the seam.
  • Mix the egg white and milk mixture together, and brush the pasty with a thin coating of the mixture.
  • Cut a slit in the top of each pasty.
  • Place on a cookie sheet.
  • 4) Bake at 425 degrees F for 15 minutes, and then turn the heat down to 350 and bake for an additional hour.
  • Serve hot, or freeze by wrapping in foil and then vacuum sealing in a bag.
  • (Let cool first before freezing.)
  • (Note: These hot pocket-type meat pies were popular in the old mining days in the Upper Peninsula of Michigan.
  • They fit perfectly into pockets... they kept hands warm... they were easy to eat... and they were very filling.
  • This new version is more flavorful and savory perfect for the wintertime!
  • They ARE high in calories due to the fat content in the beef, lard and butter.
  • Those with cholesterol problems will want to avoid.
  • However, nothing beats this traditional-style, aromatic comfort food its a must-try at least once!)

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