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Preorder is due by Feb 14 and pick up is 20-23. Call Captain Stephanie Senn to place order..http://www.usc.salvationarmy.org/dearborn
It would be nice if the RCMBers helped the Salvation Army.... $5.00 a pasty, they offer meat, vegatable only and meat no onion.
Got a craving from outta the blue a little while ago. Hell or high water, I'm making them tomorrow for the first time.
Let me know how it goes. I'm dying for one too, gonna have to go buy a few tomorrow.
I wish I could make them like my Mom did, but the recipe died when she did 7 years ago. The insides are the easy part, the crust I could never duplicate.
This post was edited by Ron Jeremy 12 months ago
I don't bake. Dough/crust is definitely the hard part. My fear of fucking it up is the only thing that has kept me from attempting this before
Finally got around to making them today. Just put 5 in the oven. Still have to make more to put in the freezer.
Don't think I have the dough quite right, but we'll see when they come out. I'll post pics tomorrow
Amy J's in Hancock, and Connie's Kitchen in Calumet are the two best pasties you can eat. Kaleva cafe and Toni's don't sniff these other two establishments. I don't know why some are bashing ketchup in this thread, it is very common to use ketchup in the UP on your pasties. It's actually more uncommon if some one doesn't use ketchup.
Amen to the ketchup. A must on any pasty.
Doubled my mom's recipe. Learned a few things I will correct next time I make them.
First pic is the cube steak. Was too thick right from the store so I pounded it down to 1/4-3/8" and put it in the freezer overnight...made it much easier to dice.
Tried to put the rutabaga through my cheapo mandolin to save time cubing it, like I did with the potatoes. Didn't work because rutabaga is too firm and dense. It was much easier to cube with a knife.
Tried to portion the dough into 12 equal parts but that didn't work too well. Next time I'll make 2 and a half times what the recipe calls for. The dough actually came out well, though...very flaky. The pasties overall were pretty good but needed a little more seasoning in the filling. I used sea salt instead of table salt...not as strong in flavor.
Obviously need some work on my crimping. Would have been better if I had more dough to work with.
The things are kind of a pita for one person to make in a day. Next time I do it I'll either enlist some help or break it up in to manageable segments of time over a few days. The dough, meat, onions, and rutabaga could be prepped ahead of time. Only the potatoes need to be cubed the day you do the assembly because they oxidize quickly.
So where can I buy a pastie in East Lansing? I'm craving one right now.
PM StylesGShmooth. I'm sure he can set you up with some pastie's. Might be pricey but I bet they'll even let you put ketchup on them
LOL, good effort, yeah the crimping needs some work. No doubt they are a PITA to make.
My Mom used to hand grind the beef, that was a grind to say the least. She used to hand cut the veggies, it was an all day affair for her, but when she made them it was full force, she used to make 25-30 at a time.
Like I said, and you agreed, the crust is the key, it makes or breaks a pasty.
What did you do for the crust? Mom's recipe?
"UP North" in Allegan or Richland have good pasties AND Cudighi's. Yum.
---"It's not over and it will never be over here."---
Used her recipe but it didn't hit me that the measured salt she referenced was for the dough until after I already made it. Ended up salting each round as I rolled them out. That said, the crust was pretty good. If anything it might have been just a little too flaky. Will probably mix/knead it a little longer next time
Glad to see someone mention the deliciousness of Cudighi. Living in the UP for 5 years, I sampled about every pasty shop up there when visiting relatives in Manistee or Minnesota and can safely say that the best pasty shop I have found in the U.P. is Roy's Bakery in Houghton. Their originals are the best but in the fall they make a "Thanksgiving Pasty" with the whole kitten caboodle for a Thanksgiving feast in their pasty crust: turkey, dressing, potatoes, sweet potatoes, and cranberries. If you're ever in the Houghton area, I'd give them a try and pick up a loaf of Nisu bread on the way out and make some tasty Finnish french toast when you get home.
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