Simple Way to Make Quick Copper Country Pasty

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The ingredients needed to make Copper Country Pasty:

1. Take Crust
2. Make ready Water
3. Take 3/4 cup Shortening
4. Get 1 tsp Salt
5. Make ready 2 cup Flour
6. Prepare Filling
7. Get 4 small potatoes
8. Make ready 1/4 Rutabaga
9. Make ready 4 small onions
10. Make ready 3 Carrot
11. Take Salt and pepper
12. Make ready 1 1/2 lb Ground chuck (ask for it from the meat counter at your grocery store)
13. Prepare 1/2 lb Ground pork

Pasties (PAST-eez) are like a portable pot pie. Also known as a meat pie or a Cornish Pasty. The Copper Country and Michigan's Upper Peninsula. Learn more about High Rock Designs' furniture and home accessories–hand crafted with American-made welded steel and solid wood–at http.

Steps to make Copper Country Pasty:

1. Pre-heat oven to 400°F
2. Dice vegetables into small pieces (1/4 inch).
3. Mix together vegetables and the meat. Season as needed (depending on taste and dietary restrictions)
4. Mix crust -dry ingredients
5. Add water to crust ingredients until it holds a ball in your hand
6. Add flour to a counter area and roll out a pie crust approximately 6" in diameter
7. Add filling ingredients to the pie and fold over to create a meat-pie. Fold over the edges to seal the pie for cooking
8. Place pie on a cookie sheet and poke holes in the top
9. Repeat steps 6, 7, and 8 until all ingredients are used to create approximately 6 pies
10. Cook the pasties for 45 minutes at 400°F.

The Copper Country and Michigan's Upper Peninsula. Learn more about High Rock Designs' furniture and home accessories–hand crafted with American-made welded steel and solid wood–at http. The history and models of Michigan's Copper Country with a focus on the Copper Range Railroad. Thank you to all of you who visit Kevin's website and to Pasty.com for hosting copperrange.org. Many ethnic groups adopted the pasty for use in the Copper Country copper mines; the Finnish immigrants to the Pasties are referred to as a cultural part of the north country, and Jim Qwilleran.

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