While visiting the Upper Penninsula of Michigan, I became quite enamored of a local fast-food called pasties, pronounce PAST-ies. I found this recipe on the wall of one of the many pasty shops in the upper penninsula of Michigan, in a town named Iron Mountain.
Guna - Mixture of all three. The crust is tamasic, meat in the filling is tamasic. Onions are rajavic. Most of the other vegetables are satvic.
- 12 OZ short crust pastry
- 12 oz lean steak, or chicken breast, cut in pieces
- 4 oz potato, diced small
- 1 finely chopped onion
- Carrot/turnip/rutabega (optional)
- Roll pastry into 4 - 8" rounds.
- Mix all filling ingredients
- Add meat and vegetables
- Damp pastry edges - fold over filling and crimp
- Make small slit for steam
- Bake in hot oven for 20 minutes. Reduce heat and bake an additional 40 minutes.
Yield: 4 pasties. Each pasty serves 1-2 people.
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Copyright 2006 by Elizabeth Harper
- Serve hot on plates, with catsup if desired.
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