Copper Country Hot Pasties (AZ) Recipe
Ingredients
Crust:
3 cups all-purpose flour
1 teaspoon salt
1 cup solid vegetable shortening
1/4 to 1/2 cup water
Filling:
1 pound boneless round steak
1/4 pound boneless pork steak
1/2 cup chopped parsley
2 large onions, chopped
5 medium potatoes, cubed
1/2 medium-sized yellow turnip, grated
1 teaspoon salt
1 teaspoon pepper
4 to 6 teaspoons butter
4 to 6 teaspoons water
Instructions
3 cups all-purpose flour
1 teaspoon salt
1 cup solid vegetable shortening
1/4 to 1/2 cup water
Filling:
1 pound boneless round steak
1/4 pound boneless pork steak
1/2 cup chopped parsley
2 large onions, chopped
5 medium potatoes, cubed
1/2 medium-sized yellow turnip, grated
1 teaspoon salt
1 teaspoon pepper
4 to 6 teaspoons butter
4 to 6 teaspoons water
In a medium-sized bowl, blend the flour and salt until well mixed. Cut in the shortening until evenly distributed. Add just enough water to form the dough into a ball. Set aside.
Preheat the oven to 375 degrees. To prepare the filling, cut the round steak and pork steak into bite-size pieces. In a large bowl, mix the meat with the parsley, onions, potatoes, turnip, salt, and pepper.
Roll the dough into four to six 10 to 12-inch circles. Measure about 1 1/2 cups of the filling onto half of each circle. Fold the other half of the dough over the filling. Pinch the edges to seal, making a half-moon shape. Place the filled pasties on a baking sheet with sides. Bake for 1 hour to 1 hour and 10 minutes, until the meat is cooked and the vegetables are soft. Remove from the oven, and cut a small slit in the top of each pasty. Put 1 teaspoon of butter and 1 teaspoon of water in each slit, return to the oven, and bake an additional 10 minutes. Serve hot with ketchup if desired.
Yield: 4 very large or 6 medium-size pasties
Tips From Our Test Kitchen:
This rib-sticking dish is also good with 2 to 3 cloves of minced garlic cooked in the filling. Pasties were designed to satisfy hard workers with a full meal that can be eaten like a sandwich.
Preheat the oven to 375 degrees. To prepare the filling, cut the round steak and pork steak into bite-size pieces. In a large bowl, mix the meat with the parsley, onions, potatoes, turnip, salt, and pepper.
Roll the dough into four to six 10 to 12-inch circles. Measure about 1 1/2 cups of the filling onto half of each circle. Fold the other half of the dough over the filling. Pinch the edges to seal, making a half-moon shape. Place the filled pasties on a baking sheet with sides. Bake for 1 hour to 1 hour and 10 minutes, until the meat is cooked and the vegetables are soft. Remove from the oven, and cut a small slit in the top of each pasty. Put 1 teaspoon of butter and 1 teaspoon of water in each slit, return to the oven, and bake an additional 10 minutes. Serve hot with ketchup if desired.
Yield: 4 very large or 6 medium-size pasties
Tips From Our Test Kitchen:
This rib-sticking dish is also good with 2 to 3 cloves of minced garlic cooked in the filling. Pasties were designed to satisfy hard workers with a full meal that can be eaten like a sandwich.
Upload Your Recipe
Every week, American Profile magazine brings you great recipes to try in your kitchen. Now we've opened up our recipe database to allow our readers to share their favorites recipes.Hometown Get-Togethers Cookbooks
Featuring more than 150 recipes (each complemented by the reason that it is special for the contributing cook) and two 16 page color inserts. This cookbook features recipes that reflect everyday American life—from church suppers and family reunions to tailgating and picnics.Buy your American Profile cookbooks today
Other Recipe Suggestions
If you liked this Copper Country Hot Pasties (AZ) recipe, then you might also like these other tasty recipes.- Grandma's Swiss Steak (NC)
- Slow Cooker Beef Barbecue
- Fancy Swiss Steak
- Easy Coleslaw
- Country Fried Steak (FL)
Discuss this Recipe
There are no current discussions for this recipe. Why not be the first?
Below are the most recent American Profile articles:
- 'Petticoat' Memories
- Holiday Gift Guide
- Cranberry Country
- Make-Ahead Thanksgiving Dishes
- Managing Money as a Couple
- Tortellini Toss
- Yo-Yo Fanatic
- Citrus Treats
- Far Flung
- The Rocking Rockettes
Below are the most recent, highest rated American Profile articles:
- Library Cats
- What's the Deal with the Imus Ranch?
- Handcrafting Fish Lures
- Kenny Chesney's Christmas
- Barber Shops
- Smoke, Sizzle & Sauce!
- Home Sweet Home
- The Quilt Bus
- Facing the Giants
- Knitting with Love
Below are the most recent, highest rated American Profile recipes:
- Blueberry Cream Cheese Pound Cake
- Everyone's Favorite Chicken
- Italian Cream Cake
- Zucchini Bake
- Chicken Supreme
- Chicken Wings
- Double Chocolate Oatmeal Cookies
- Quick Apple Dumpling
- Green Tomato Casserole
- Fresh Squash Casserole
Below are the most recent articles from our Relish sister site. Click on the "Spry" tab above to see
the most recent articles from our other sister site.
- Slice & Bake
- A Stuffing Called Panade
- Salad Spinner
- Sweet Home Tennessee
- Holiday Lamb
- Going Cold Turkey
- Sugar & Spice (and a carton of eggnog) is So Nice
- Baby, It's Cold Outside
- Three Great Turkey and Gravy Recipes
- Four Great Cranberry Sauces
Below are the most recent articles from our Spry sister site. Click on the "Relish" tab above to see
the most recent articles from our other sister site.
- Turkey-day dilemmas, solved!
- The Truth About Your Pet's Health
- To dye or not to dye
- Going Gray . . . or Going Broke
- Your Best Defense
- An Unwelcome House Guest
- Perfect Timing
- The Ride of My Life
- A diabetes cure?
- Live Better Now November 2009




