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Upper Peninsula Pasties

A pasty is a whole meal wrapped up in pastry. It was brought to the U.S. by the Cornish immigrants who came to work in the copper mines in the U.P. Before the age of the lunch pail, the miners carried their Pasties to work in a cotton pouch called a crib bag. The miner reheated his pasty on a shovel held over his hat candle. The pastry was a tough lean variety so that the miners could wrap it in cloth or newspaper, and tuck them in their pocket. This recipe contains more onion than most in homage to Grandma Cayia who always said : "Put in enough onion until it looks like a little too much and add one small onion."

PASTRY-PIE CRUST
2 pounds round steak, cut into 1/2" cubes
2 to 3 potatoes, peeled and cut into 1/2" cubes
1 cup onions
salt
pepper
2 tablespoons grated or minced rutabagas, Optional
1 dash allspice, Optional

Prepare the pastry. Trim the fat off the meat and mince enough of the fat to make about 1 teaspoon per pasty. Put into bowl with meat, potatoes, seasonings, onions and any other ingredients. Roll out the pastry into 8 or 9 rounds of about 8". (using a plate for a pattern can be helpful) Moisten the end of the pastry with water or egg whites. Put a filling on 1/2 of each pastry round., fold the other 1/2 over the filling and crimp the edges. Cut slits in the pastry for escape of steam. Place the Pasties on a shallow baking pan and bake at 450° for 10 minutes. Reduce the heat to 350° and bake about 25 to 30 minutes longer.

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