Cornish Finnish Michigan Pasties

Cornish Finnish Michigan Pasties

128

"I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor."

Ingredients

{{adjustedServings}} servings 882 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 882 kcal
  • 44%
  • Fat:
  • 50.1 g
  • 77%
  • Carbs:
  • 75.9g
  • 24%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1459 mg
  • 58%

Based on a 2,000 calorie diet

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Directions

  1. Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
  2. Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
  3. Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
  4. Bake at 425 degrees F (220 degrees C) for 45 minutes.
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Reviews

128
  1. 139 Ratings

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I'm from the U.P. of Michigan, so I grew up knowing what a "real" pasty should taste like, not the crap they call pasties here in Detroit. I left out the pork, rutabega, and MSG because I could...

I live in the U.P. and was looking for an approximate amount of vegetables. This recipe was the perfect balance! As far as everyone else saying they were dry, my grandmother used to put a pat ...

Great Pasties! The crust was easy to make, although I added salt to make it a bit more savory. I followed the recipe exactly and it made 12 generously sized pies. I baked half and froze half ...