How Do You Make Michigan Cornish Pasties?
Pasties are like a northern European empanadas. Yoopers and Michiganders especially will love this perfect pastie recipe. Filling: 1/2 cup each of cubed turnips, potatoes and carrots 1 or 1/2 medium onion, diced 2 tablespoons minced parsley (fresh or dried) 1 pound cubed chicken, meat or boneless beef, or tofu 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter Mix filling ingredients. Add some cumin, red pepper flakes or horseradish is you like it. You can add or subtract ingredients any way you like as long as you keep about the same amount. Simmer it all on the stove for about 30 minutes, covered. Check it and add a few splishes of water if it starts looking dry. After the potatoes and carrots start to soften up, turn off the heat and add some grated sharp cheese and/or cream cheese if you like. Crust: Sift 1-1/3 cups flour with 1/2 teaspoon salt. Cut in 1/2 cup butter until the size of small peas. Add approximately 1/3 cup cold water. Mix with pastry blender or food processor
