Re: Pasties

by **The Pantry** 2023-09-18, 20:01

Did a deep freezer dive and found three Uncle Peters. Two beef and one venison. Prolly bought after the pandemic eased back. Doing the venison for tonight and a beef for lunch tomorrow.

by **tGreenWay** 2023-09-18, 20:26

The Pantry wrote:Did a deep freezer dive and found three Uncle Peters. Two beef and one venison. Prolly bought after the pandemic eased back. Doing the venison for tonight and a beef for lunch tomorrow.

Bleached enriched flour? Hard pass. That’s not a pasty, that’s a Finnish calzone.

by **NigelUno** 2023-09-18, 23:21

The Pantry wrote:Did a deep freezer dive and found three Uncle Peters. Two beef and one venison. Prolly bought after the pandemic eased back. Doing the venison for tonight and a beef for lunch tomorrow.

I heard those are small and way overpriced.

by **steveschneider** 2023-09-19, 07:39

tGreenWay wrote:
The Pantry wrote:Did a deep freezer dive and found three Uncle Peters. Two beef and one venison. Prolly bought after the pandemic eased back. Doing the venison for tonight and a beef for lunch tomorrow.

Bleached enriched flour? Hard pass. That’s not a pasty, that’s a Finnish calzone.

Your jokes are so bad nobody can Finnish reading them!

by **The Pantry** 2023-09-19, 15:35

NigelUno wrote:
The Pantry wrote:Did a deep freezer dive and found three Uncle Peters. Two beef and one venison. Prolly bought after the pandemic eased back. Doing the venison for tonight and a beef for lunch tomorrow.

I heard those are small and way overpriced.

They are both. Plus, they are not very good.

by **steveschneider** 2023-09-19, 15:48

The Pantry wrote:
NigelUno wrote:

I heard those are small and way overpriced.
They are both. Plus, they are not very good.

I’m stunned that a pasty that’s been in your freezer for three years didn’t taste very good.

by **steveschneider** 2023-09-20, 07:41

A bit chilly this morning which is a good reminder Pasty season will be upon us soon. Going to load up on some Uncle Peter’s and make my home made ones. I bet in a cook off my home made pasties would go to toe to toe with Pantry’s pasties. I’m confident mine would win.

by **NigelUno** 2023-09-20, 10:12

A Pasty throwdown!

Might be more exciting than watching football.

by **steveschneider** 2023-09-20, 10:17

Pantry would crack under the pressure. He wouldn’t even be able to preheat the oven.

by **NigelUno** 2023-09-20, 10:42

steveschneider wrote:Pantry would crack under the pressure. He wouldn’t even be able to preheat the oven.

Pasty Throwdown Trash Talk has begun!

by **steveschneider** 2023-09-20, 11:04

NigelUno wrote:
steveschneider wrote:Pantry would crack under the pressure. He wouldn’t even be able to preheat the oven.

Pasty Throwdown Trash Talk has begun!

Pantry is hiding behind the you suck button. Bock bock bock!

by **Jake from State Farm** 2023-09-20, 11:07

Bring it on!
Upper Peninsula Pasties

by **The Pantry** 2023-09-20, 19:45

NigelUno wrote:
steveschneider wrote:Pantry would crack under the pressure. He wouldn’t even be able to preheat the oven.

Pasty Throwdown Trash Talk has begun!

Bring it on, fuckin Steve/Nigel. Please include explicit instructions and prep pictures.

No fucking ground beef. Hand cubed flank steak...easier to cube if in the freezer for a couple hours. Russet potatoes, white onion, and plenty of rutabaga to complete the filling. S&P. Cut cold lard into making the dough. My crimping skills aren't great and skipped the eggwash. 350° for an hour. Don't look great, but taste awesome.

What you got, yapping Steve/Nigel? Crisco dough? Carrots, no rutabaga? Cheese? Chicken?

by **steveschneider** 2023-09-20, 22:16

The Pantry wrote:
NigelUno wrote:

Pasty Throwdown Trash Talk has begun!
Bring it on, fuckin Steve/Nigel. Please include explicit instructions and prep pictures.

No fucking ground beef. Hand cubed flank steak...easier to cube if in the freezer for a couple hours. Russet potatoes, white onion, and plenty of rutabaga to complete the filling. S&P. Cut cold lard into making the dough. My crimping skills aren't great and skipped the eggwash. 350° for an hour. Don't look great, but taste awesome.

What you got, yapping Steve/Nigel? Crisco dough? Carrots, no rutabaga? Cheese? Chicken?

I got some crisco, potatoes ,, bleached flour, free range angus beef and some catsup. Bring it.

by **duffy munn** 2023-09-20, 23:09

The Pantry wrote:
NigelUno wrote:

I heard those are small and way overpriced.
They are both. Plus, they are not very good.

Yeah I bought a few from Gormans a couple of yesrs ago. Not sure if it was the same brand but a frozen pastie nonetheless. It was not good. Maybe because I don't think there is a good way to heat them. How did you do it Pantry?

by **The Pantry** 2023-09-20, 23:30

duffy munn wrote:
The Pantry wrote:
They are both. Plus, they are not very good.

Yeah I bought a few from Gormans a couple of yesrs ago. Not sure if it was the same brand but a frozen pastie nonetheless. It was not good. Maybe because I don't think there is a good way to heat them. How did you do it Pantry?

Good pasty is still good frozen. Bad pasty is never good.

Always reheated in the oven but really starting to like the Ninja Woodfire Pro. It's basically an outdoor convection oven/grill/smoker/air fryer. Cuts frozen reheating time by 30%.

by **steveschneider** 2023-09-21, 06:14

duffy munn wrote:
The Pantry wrote:They are both. Plus, they are not very good.

Yeah I bought a few from Gormans a couple of yesrs ago. Not sure if it was the same brand but a frozen pastie nonetheless. It was not good. Maybe because I don't think there is a good way to heat them. How did you do it Pantry?

The Uncle Peter’s pasties we just put them in the oven and they tasted great. It was that simple but you gotta make sure the label says “Uncle Peter’s”.

by **Jake from State Farm** 2023-09-21, 08:51

The Pantry wrote:
duffy munn wrote:

Yeah I bought a few from Gormans a couple of yesrs ago. Not sure if it was the same brand but a frozen pastie nonetheless. It was not good. Maybe because I don't think there is a good way to heat them. How did you do it Pantry?
Good pasty is still good frozen. Bad pasty is never good.

Always reheated in the oven but really starting to like the Ninja Woodfire Pro. It's basically an outdoor convection oven/grill/smoker/air fryer. Cuts frozen reheating time by 30%.

Thanks, now I have another thing to add to my wish list. Pasties - Page 6 1550444538

by **NigelUno** 2023-09-21, 10:42

I don't think I said I was making any pasties.

But, if I was...I sure as hell wouldn't skip the egg wash.

by **steveschneider** 2023-09-21, 12:02

Those pasties look great Pantry. Nice work!

by **The Pantry** 2023-09-21, 20:19

NigelUno wrote:I don't think I said I was making any pasties.

But, if I was...I sure as hell wouldn't skip the egg wash.

Knew there was no way in hell you were making pasty.

You skipped the egg wash...because you've never made pasty.

by **steveschneider** 2023-09-21, 22:24

The Pantry wrote:
NigelUno wrote:I don't think I said I was making any pasties.

But, if I was...I sure as hell wouldn't skip the egg wash.

Knew there was no way in hell you were making pasty.

You skipped the egg wash...because you've never made pasty.

What do you use to wash eggs?

by Spartytruth 2023-09-22, 08:39

No egg wash - just brush a little milk on them

pastry:
5 c. flour
2 c. shortening
1 Tbl salt
2 1/2 c. water
1 c. milk (reserved for patting on top of pasties before baking)
Mix flour and salt in large bowl and mix in shortening by hand until texture resembles course crumbs. Add 2 c. water and work into pastry quickly. Add remaining water to absorb any dry mix left in bottom of bowl. Don’t over mix or it will be tough. Put this in the fridge while you prepare the filling.

Mandie’s filling:
5 medium potatoes, peeled and diced (the size of dice)
1 large onion, cut in half, then sliced thin (use more onion if you prefer)
1 medium rutabaga, peeled and diced
(some use carrot and turnip also)
- (put the veggies in salted water for about an hour)

1-2 lbs raw burger
1 Tbl salt
1/2 or 1 tsp pepper
1 c. water

Combine all this in a large bowl or any combination of the above, noting that rutabaga tends to be the “secret ingredient” for that special pasty flavor.

There should be enough of this to fill or nearly fill the bowl that you mixed your pastry in.
Preheat oven to 450^
Spray 2-3 baking sheets with spray oil
Divide pastry dough into 8 equal parts. On a lightly floured surface roll out each part into approximately a 10″ circle. Place approximately 1 cup of filling on one half of the circle. fold the other half up over the top and fold up the edges together to seal it. (I roll it up and the press it in with my finger) Place on your prepared baking sheets, leaving a little space in between (they don’t change their size or shape very much during baking). Bake at 450 for 15 min, reduce heat to 350 and bake for 30 min longer. I would not put them on the upper and lower racks at the same time. My oven will hold one cookie sheet of 4 on one rack so I just repeat the baking process for the second half. This makes 8 pasties but this is a very heavy meal so they can be cut in half . They freeze well. When cool freeze.

If you have extra filling - make some some good beef vegetable soup by adding half chicken stock and half beef stock. My mom also used to just put the filling in a buttered casserole and then put the pastry on top and bake. It's a lot quicker. I find that like chili, one I have one I don't knew another meal of it for quite some time.

by **DWags** 2023-09-22, 08:43

Spartytruth wrote:No egg wash - just brush a little milk on them

pastry:
5 c. flour
2 c. shortening
1 Tbl salt
2 1/2 c. water
1 c. milk (reserved for patting on top of pasties before baking)
Mix flour and salt in large bowl and mix in shortening by hand until texture resembles course crumbs. Add 2 c. water and work into pastry quickly. Add remaining water to absorb any dry mix left in bottom of bowl. Don’t over mix or it will be tough. Put this in the fridge while you prepare the filling.

Mandie’s filling:
5 medium potatoes, peeled and diced (the size of dice)
1 large onion, cut in half, then sliced thin (use more onion if you prefer)
1 medium rutabaga, peeled and diced
(some use carrot and turnip also)
- (put the veggies in salted water for about an hour)

1-2 lbs raw burger
1 Tbl salt
1/2 or 1 tsp pepper
1 c. water

Combine all this in a large bowl or any combination of the above, noting that rutabaga tends to be the “secret ingredient” for that special pasty flavor.

There should be enough of this to fill or nearly fill the bowl that you mixed your pastry in.
Preheat oven to 450^
Spray 2-3 baking sheets with spray oil
Divide pastry dough into 8 equal parts. On a lightly floured surface roll out each part into approximately a 10″ circle. Place approximately 1 cup of filling on one half of the circle. fold the other half up over the top and fold up the edges together to seal it. (I roll it up and the press it in with my finger) Place on your prepared baking sheets, leaving a little space in between (they don’t change their size or shape very much during baking). Bake at 450 for 15 min, reduce heat to 350 and bake for 30 min longer. I would not put them on the upper and lower racks at the same time. My oven will hold one cookie sheet of 4 on one rack so I just repeat the baking process for the second half. This makes 8 pasties but this is a very heavy meal so they can be cut in half . They freeze well. When cool freeze.

If you have extra filling - make some some good beef vegetable soup by adding half chicken stock and half beef stock. My mom also used to just put the filling in a buttered casserole and then put the pastry on top and bake. It's a lot quicker. I find that like chili, one I have one I don't knew another meal of it for quite some time.

That’s my iron river moms pasty.

by **NigelUno** 2023-09-22, 09:04

The Pantry wrote:
NigelUno wrote:I don't think I said I was making any pasties.

But, if I was...I sure as hell wouldn't skip the egg wash.

Knew there was no way in hell you were making pasty.

You skipped the egg wash...because you've never made pasty.

I never said I was making pasty.

by **Robert J Sakimano** 2023-09-22, 09:08

5'2"
234 lbs
48X26
HR = 148 bpm
BP = 240/118 mmHg

by **tGreenWay** 2023-09-22, 15:38

Robert J Sakimano wrote:5'2"
234 lbs
48X26
HR = 148 bpm
BP = 240/118 mmHg

You must like your pasty with double dough.

by **Travis of the Cosmos** 2023-09-22, 15:55

3’6”
1,600 lbs
BP=160/97
HR = 66 bpm
Temp = 101.5 F
Grass fed

by **DWags** 2023-09-22, 16:51

Travis of the Cosmos wrote:3’6”
1,600 lbs
BP=160/97
HR = 66 bpm
Temp = 101.5 F
Grass fed

That’s the size of Manistee’s fullback this year. 4-0 and he’s got almost 800 yards.

by **kingstonlake** 2023-09-22, 17:58

Ordered 8 Pasty’s from a local church. Let’s go!

by **The Pantry** 2023-09-22, 18:59

kingstonlake wrote:Ordered 8 Pasty’s from a local church. Let’s go!

Good luck! Pasties - Page 6 55953254

by **The Pantry** 2023-09-22, 23:18

NigelUno wrote:
The Pantry wrote:
Knew there was no way in hell you were making pasty.

You skipped the egg wash...because you've never made pasty.

I never said I was making pasty.

Like I said, no way in hell you were making pasty. Just like fucking Steve, you know nothing about them. He has never, and will never, make pasty.

You've chimed in a number of times in this thread. I know it's tough for you to do, but it's best to STFU on subjects which you have little/zero clue Wink

by **steveschneider** 2023-09-23, 06:51

The Pantry wrote:
NigelUno wrote:

I never said I was making pasty.
Like I said, no way in hell you were making pasty. Just like fucking Steve, you know nothing about them. He has never, and will never, make pasty.

You've chimed in a number of times in this thread. I know it's tough for you to do, but it's best to STFU on subjects which you have little/zero clue

I will make some pasties. I’ll make so many pasties it’ll make your head spin. I got a friend that was a chef for a celebrity. I will have them guide me on my pasty journey so I can once and for all crush you and take the title.

by **Jake from State Farm** 2023-09-23, 08:42

70/30 burger, 80/20 burger, or 93/7 burger?

by **steveschneider** 2023-09-23, 08:49

Jake from State Farm wrote:70/30 burger, 80/20 burger, or 93/7 burger?

100% fresh natural angus beef.

by AvgMSUJoe 2023-09-23, 09:36

I like cat in mine.

by **NigelUno** 2023-09-23, 10:59

The Pantry wrote:
NigelUno wrote:

I never said I was making pasty.
Like I said, no way in hell you were making pasty. Just like fucking Steve, you know nothing about them. He has never, and will never, make pasty.

You've chimed in a number of times in this thread. I know it's tough for you to do, but it's best to STFU on subjects which you have little/zero clue

by **The Pantry** 2023-09-23, 12:03

Jake from State Farm wrote:70/30 burger, 80/20 burger, or 93/7 burger?

All will work but 70/30 is too fatty IMO, especially combined with the lard in the dough. If using ground beef instead of hand dicing, ask your butcher to do a chili grind. Regular ground beef is too fine a grind. The meat should have a little bite to it. My mom's recipe called for cube steak which she hand diced. Store didn't have cube steak last time I made them so used flank steak instead. Pounded it down to about 3/8-1/2" thick then put in the freezer for a couple hours to firm it up, making it easier to dice.

by **The Pantry** 2023-09-23, 12:07

NigelUno wrote:
The Pantry wrote:
Like I said, no way in hell you were making pasty. Just like fucking Steve, you know nothing about them. He has never, and will never, make pasty.

You've chimed in a number of times in this thread. I know it's tough for you to do, but it's best to STFU on subjects which you have little/zero clue

Crying because you have no fucking idea about pasty and would never attempt making them?

by **NigelUno** 2023-09-23, 12:44

The Pantry wrote:
NigelUno wrote:

Crying because you have no fucking idea about pasty and would never attempt making them?

I
Never
Said
I
Was
Making
Pasty

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