After a day on the boat in upper Michigan, we needed comfort food. Mary Nomenilli brought authentic Finnish pasties from Houghton, Michigan.
Historymaker Rose Mofford told us her family tradition of serving Cornish Pasties in Globe, Arizona. Along with her food memories, we printed the recipe in Tastes & Treasures cookbook on page 133.
Cornish Pasties
Ingredients for Pastry:
2 cups all-purpose flour
¾ teaspoon salt
½ cup shortening
1 cup beef suet, finely chopped
4 to 6 tablespoons ice water
Filling Ingredients:
2 pounds round steak or other lean beef, cut into ½ inch cubes
2 or 3 potatoes, peeled and coarsely chopped
2 or 3 small onions, coarsely chopped
salt and pepper to taste
butter
Directions for the pastry:
Mix the flour and salt in a bowl. Cut in the shortening until the mixture resembles cornmeal. Add the suet and toss with a fork until combined. Add just enough of the ice water to make the dough adhere and mix well. Knead lightly and shape the pastry into a ball. Chill, covered , for 1 hour.
Directions for the filling:
Preheat the oven to 350 degrees. Mix the steak, potatoes, onions, salt and pepper in a bowl. Pat the pastry on a lightly floured surface into ¼ inch thick rounds 8 or 9 inches in diameter. Press on the pastry to flatten pieces of the suet. Spoon ¼ to ½ cup of the filling onto half of each dough round and dot with butter. Moisten the edge with water and fold over to enclose the filling. Press the edge with your fingers or a fork to seal. Arrange the pasties on a baking sheet and bake for 1 hour.
Makes 8 pasties
