We used the original recipe from Jim's mom. (And, truth be told, we
called mom once or twice to get some recommendations from the expert.)
First I made a trip to the store. Yes, they have rutabaga. And next to
them is Jicama, "juicy and slightly sweet. Peel and eat raw with dips."
I got a Jicama for an appetizer... but back to the pasties....
Jim cut carrots, rutabaga and onions. (Jim's homemade wine in the
background.)
I peeled the potatoes -- one for each pasty. (Homemade wine in
the background).
We have some authentic yooper pasty sauce. (Ooops, the wine is
running a little low.)
The dough starts with three cups of flour, a cup of crisco and
a little water.
Jim mixed the dough and I was king of the rolling pin.
We cut chunks of beef and pork, and we made a second batch with
ground beef and ground pork for comparison. (Wine in back.)
Divide the dough into six pieces and roll each into an oval shape. Place
ingredients on the dough.
Fold the dough over the ingredients and pinch the edges to seal. Hey,
that looks pretty good. Maybe we should have some homemade wine
to celebrate.
Jim gives Echo her first taste of wine.
And she likes it!
Baked in the oven for one hour at 400 degrees. Just like mom used to make. Serve
with pasty sauce (or ketchup) on top.
Pasties
Jim is a Yooper -- from the upper peninsula of Michigan -- and has fond memories of warm pasties on cold Winter days.
So one cold day we got together and he showed me how to make them.
Here they are, hot from the oven. Each one is a meal in itself.