My Swedish adaptation of the authentic Michigan Yooper Pasty, based on the recipe from Madelyne Lawry. The Lawry family have been feeding Pasties to folks in the upper and lower peninsula of Michigan (USA) since 1946. A Pasty is a wonderfully tasty baked hand meat pie.
The crust dough is a supper simple dough to make and can be mixed in a stand mixer, hand mixer or by hand. It will be a wet and somewhat sticky. (See Note 3)
Mix the flour and salt in your mixing bowl. Next, cut in your Crisco, lard or Milda into the flour mixture.. This can also be done by your mixing blades. Just add pieces of your fat of choice slowly.
Once the Crisco, lard or margarine is thoroughly cut into the flour the dough is ready to mix. Add the cold water and mix until you have an elastic dough.
Now, the dough must be kneaded, yes kneaded. You can do this by hand on a well-floured board or using your electric mixer. If using an electric mixer, use the dough kneading hook (hooks). Continue kneading until you have an nice soft dough. Be careful to not use too much flour if hand kneading.
Divide the dough into four equal sized balls (see note 4) and refrigerate for at least an hour.
After the dough has chilled for an hour, your ready to toss together the filling. In a large bowl, break the meat into small pieces. Then, add the rest of the filling ingredients (except salt and pepper) and toughly mix. (See note 5).
Next take you four balls of chilled dough and roll them into a circle a circle about 8' (20 cm) in diameter.
Now, using a pastry brush, brush milk around the rolled out dough's edge (about an half inch in). This will ensure a good seal.
Place 1/4 of the filling mixture (about a cup) in the center of each piece of rolled out dough.
Now, rollover the dough making a half moon and seal all of the edges with a fork. You can also use a pinch seal instead of the fork sealing method.
Place the pasties on a parchment paper lined oven pan and cut two vertical slits about a 1/2" each in each pasty.
Brush the top of the pasties with milk and bake for 25 minutes on the bottom shelf. After the first 25 minutes take out the sheet and rotate 180 degrees, replacing it in the middle shelf of the oven. During the last 10 minutes watch that the crust isn't getting too brown. Cover with aluminum foil in needed.
When the pasties are done, remove them and cool for at least 10 minutes, then serve. Pasties are traditionally served with ketchup and hot sauce, but use whatever rocks your clock.
Please note that the quantities can be changed by entering the amount you wish in the quantity indicator. However, the metric will not change.