Happy Thanksgiving Pasties

Pasties



From the accumulated recipes and experience at his Mother's elbow, of Ken Lamson.






General Strategy: Prepare pastry, divide into balls (1per pasty), wrap in waxed paper and store in refrigerator until ready for assembly. When you are ready to make pasties, prepare the meat and vegetables.
 Prepare a place on your counter to roll out a dough ball using flour to keep it from sticking to your rolling pin and the counter. Assemble the ingredients on half of the dough circle. Moisten the edge of the dough so when you fold it in half, over the ingredients, the two sides will stick together. Make a nice twisted pattern along this seam(called “crimping”). Place the pasty on a baking sheet with parchment to prevent sticking, and poke a few steam vent holes in the pasty. When you have a full baking sheet, bake in a preheated oven about 375 F for 45 to 60 minutes. Done when golden brown.










Pastry: For 8 pasties.






3 Cups flour


¾ Tbs salt


¾ Cup Shortening...Crisco or liquid canola






1 well beaten egg


¾ Cup cold water with 1 Tbs apple cider vinegar mixed in.






Mix the flour and salt together in a med/large bowl. Cut in the Crisco or pour in the oil. Stir or mix to a consistency of crumbs*.
 Add the egg, then the cold water (a little at a time)...until the pastry forms a ball and feels moist and pliable**.






*I use a Kitchenaid mixer so I don't cut in...My Mother did this all by hand and would pinch the ingredients to get the above mentioned consistency.


** You will have to develop a feel for this. If too dry it's not usable as far as rolling it out. When you roll it out it has to form a thin layer. It needs to be tougher than pie crust because the pasty is eaten by hand. When you roll out the pastry, it should draw back (shrink a little) as you lift off the rolling pin. When it does, you'll know it's right.






Now you divide this into the balls, 8 for eight pasties. I wrap in waxed paper. If you will be storing over night use Saran wrap or something to prevent drying.










Filling Ingredients:






5 medium potatoes (Yukon golds are good) / peeled and cut into thin pieces (you should be able to see knife thru slice)


1 diced onion (I use spanish)


1 medium rutabeggar / peeled and cut similar to potatoes.


1 pound steak cut into cubes thinner in one dimension. (ground beef is okay)...I use ground but I miss my Mother's Pasties that had little pieces of beef and pork that would stick to the inside of the crust. Really tasty.


Salt and pepper optional.










Assembling the pasties:






In addition to what I put in General Strategy (above). You have rolled out a pastry ball to a circle of a diameter of 8-10 inches. Put your rolling pin under the half nearest you. Put the ingredients on the other half in this order; potatoes, rutabeggar, onion then meat. You may salt and pepper the top. I use salt only.






These are the original Pasties as handed down from my Cornwall,England born Mother.


Most eat with ketchup or gravy.






My wish is that you try this as written. Then go nuts with different ingredients. These can also be made into pies as opposed to individual pasties. Yum.
 
 
Here is the recipe I promised.  Pasties, as you may know, were carried by miners to eat as a meal.  They would stay warm for a long time wrapped in newspapers. (another use for newspapers).  So, you may not want to serve them for Thanksgiving.  I would take a pasty in place of a traditional Thanksgiving meal, plus dessert.  Let me know if there is a problem printing this.  I can print out a copy if you'd like one.  Ken

The Grinch

I was starting to get into the holiday spirit a few days back.  For me it's just that things are a bit fuzzier and warmer, and there are people out there that care about you and vice-verse.  I was watching something on TV and saw ad after ad regarding Christmas.  It was like someone throwing cold water on my nice warm snuggie.  I think I'd be better off not watching TV, avoid radio, don't read signs, including bumper stickers.  Make a list of what you want to do for the holidays and who you would like to spend time with.  Come bye the house for a cup of cheer and some cookies.  I'll be in jolly old England for Christmas and New Years with Jman. 

My author buddy, Crawford, called this morning with a computer problem.  It was good to talk to him as we hadn't talked in about two weeks and I was wondering if things were okay.  Indeed they are. He and his co-author of a Civil War non-fiction book are doing appearances signing and discussing their book.  It was published by MSU and is getting some good reviews.  Next year is the 150th anniversary of the beginning of The Civil War, so the interest should swell then.  Congratulations Kim.

I made a batch of Pasties last Friday night. I would say a batch is from 6-16, although if I had made 16 I would probably have called it a large batch...no matter.  I am going to collect all the recipes I have for pasties and come up with one good solid recipe, just in case people would like to try making them.  I may make a DVD in Zee Cooking School format for distribution amongst family members.  Gabe might like to have it one day.  Of course it will have to be put on a newer format.  There is a good pasty recipe on allrecipes.com .  Everyone seems to have their own little tip or added ingredient though; In my recipe I will stick to the basics and you can embellish in your own way.

Thanks for reading...I hope I made you feel better about the holiday season...try to stay away from all forms of media or advertising for a day or two.  Just as an experiment...I bet you'll feel happier.

Yours Truly, Dr. Feelgood....now where did Nurse Shagwell go?

Michigan wins defensive struggle

My wolverines, who had won five in a row, then lost three in a row, were playing Illinois this week end.  Illinois was reputed to have an excellent defense, and Michigan had been described as having a sieve for a defense.  This hurts the pride of us old wolverine fans.  Michigan has been known for great defenses.  Usually the defense won the games with turn overs, big plays and goal line stands.  The new team relies more on offense. 

Yesterday the score was tied at 31 at half time.  Both teams were scoring almost at will.  As long as Michigan isn't two scores behind, I don't feel too bad.  At the end of regulation, Michigan had tied it up at 45 all.  The defense had actually stopped Illinois a couple of times.  Bo might have been looking down from Valhalla.  In overtime each team scored touch downs on their first three possessions.  In the third overtime the rules dictate that if you score a touchdown, you must go for two extra points.  Michigan was successful with a pass from Forcier  to Junior Hemmingway.  By the way, I noticed on the replay of his catch, he takes his eye off the ball a fraction of a second before it is in his hands.  Hope the coaching staff reads this.  Anyway,  I was wondering how Illinois would try to score their two points.  Bo must have yelled down just at that moment,"Get your asses in there and stop that play or you'll never play another down for Michigan!"  Suddenly two Michigan players, who had been blocked, got back to their feet and sacked the Illinois quarterback.  Just like old times!
I hope the defense remembers that feeling.  It electrifies millions of alumni.