Ideas on making a great Pastie !!!

[reinhard1]

i have never made a pastie. there was some talk of these in another thread and it seems that some pasties are bland. anyone here that has made these and jacked them up a bit to make them very tasty???? Let's here some ideas. Thanks. good luck.

[bobbymalone]

Gotta have some nice tassels. That's pretty much a requirement.

[OnAFly]

And very weak tape

[pushbutton]

#1 Mediterranean ----chicken, spiniach, feta, garlic, onion, lemon juice, salt/pepper,tzatziki dipping sauce

#2 Indian(kind of)-----hamburger(the kind of part ), onion, garlic, turmeric, traditional curry, salt pepper, mango chutney/coconut chutney dipping sauce

#3 West Indies--------any meat, onion, garlic, some sort of curry blend like rogan josh that is heavier with cinnamon/nutmeg, tomato paste, small mashed potato, salt/pepper, sweet spicy spring roll dipping sauce

[reinhard1]

now that's what i'm talking about. i like garlic and that would be one sure ingrediant. i have seen them in the grocery stores in the frozen cases also. good luck.

[Walleyehooker]

When I make a Pastie I use half beef and half pork cut up then add potatoes,carrots,rutabaga,onions,salt,pepper. I use homade pie crust and either make small individual ones or you can do larger ones in bakeing pans.

[reinhard1]

i imagine that venison and pork would be good as well. i'm going to have to make some of these. i'm assumming that all the vegies and meats have to be cooked first and then put in the crust and them baked till the crust gets lightly browned? good luck.

[Leaky]

Although I love eatin pastys, I've never made one. I've been relying on friends, family & Zups on the range for that.

[reinhard1]

that would be Zups in Tower right? i buy stuff there while camping in the area when i run out of items. glad it's still there. good luck.

[pushbutton]

Yep, just precook whatever first, then fill. The fillings are endless and only limited by your imagination. Sweet, savory, spicy....whatever floats your boat. I usually use a thinly rolled out yeast crust as they hold up better than the traditional pie type crust. Will often make smaller ones in larger batches and pre cook the pasty a little, freeze,....defrost in micro, and reheat when hungry.

[reinhard1]

thanks. may add some kraut in a couple . good luck.

[DTro]

I grew up on Zup's and Tower Bakery Pasties.

I never noticed if they were bland or not because I used a half a bottle of Ketchup on them.

Now I'm hungry...

On a side note, I actually found a Porketta at Cub yesterday, I wonder how it will compare to Zups...

[reinhard1]

realy depends on the butchers in the shop. some are lazy and just roll a boneless butt in the seasoning and that's it. i used to butterfly the butt and then tie the but or put a cotton netting over it. here is how to make your own porketta seasoning:

1 T dill seed

1 T fennel seed

1 tsp dried oregano

1 tsp lemon pepper

1/4 tsp onion powder

1/4 tsp garlic powder

i crush the dill and fennel seeds myself. this would be enough for a 4 to 5 pound roast. good luck.

[Leaky]

Ya, Zups Rocks!!. There is also one in Ely, Cook & Babbitt. They make some of the best potato and blood sausage around as well. Porketta? Awesome. I can't go up and not load the cooler up to bring back down.

[reinhard1]

dont see blood sausage around much. next time i'll have to check that out. i make my own potato sausage every fall. didn't know they had more than one. love to see the small markets do well. good luck.

[pushbutton]

thanks. may add some kraut in a couple

don't forget the bacon

[pike79]

Leaky, I work for Nash Finch in St. Cloud and supply groceries to the Zups stores wondering if you or anyone else has checked out the new store in Babbit I heard it was quite impressive. They had a large order when they first opened. Silver bay and Aurora also have Zups stores, they are real good customers.

[Leaky]

Pike - I haven't been to the new store yet, but I saw in the local paper your CEO was there for the grand opening. I thought that was very cool. It sounds like the store is impressive indeed.

The Zupancich's are a heck of a family and a great supporter of those communities for generations. (Forgot about the Aurora & Silver Bay stores). When the store in Babbitt burned, they immediated committed to the people of the town that they would not be without a grocery store. They provide food free of charge for every funeral in town and make contributions to all the right causes. Can't say enough good things about them.

[Walleyehooker]

Everything in my pasties goes in raw and then cook it like a pie for about an hour till the crust is golden brown. Thats why some call these meat pies. Ill have to make one and post some pics one of these days. You can also freeze these but you still have to bake them for a certain amount of time before freezeing.

[Leaky]

I grew up on Zup's and Tower Bakery Pasties.

I never noticed if they were bland or not because I used a half a bottle of Ketchup on them.

Now I'm hungry...

On a side note, I actually found a Porketta at Cub yesterday, I wonder how it will compare to Zups...

One time we had just taken the pastys out of the oven and onto the table. Got up to get the ketchup. NONE THERE!!!! Needless to say I had to make a run to the store before eating. Gotta have ketchup.

Tower Bakery does make a mean pasty that rivals Zups in every way. Let us know what you think about the Cub porketta. I've tried some that I bought at the grocery stores in Cities and they just didn't cut the mustard. Don't think I tried one from Cub, though. Kind of like the Potato sausage you get around here. If I see it says Swedish Sausage, I run the other direction. Will have to try making a porketta myself using RH's recipe.

[dewey1]

F&D meats in Virginia has a good porketta seasoning. As far as the pasties go, my Mom made a killer pastie. The secret is a homemade crust with lard. Never pre cooked anything. Just ground beef, potato, carrot, rutabega, and onions. A chunk of "oleo" inside on top also.

[Barbelboy]

I actually put porketta in my pasties. YUM.

I've precooked the filling and filled 'em raw. Works both ways, but I tend to like the precooked filling.

Gotta use the lard for the crust.

Now I'm gonna have to make a bunch of 'em too!

Try porketta, wild rice, potatos and cheese for filling.

[Walleyehooker]

They dont make Porkettas down here like they do up north. I buy them in Hibbing MN at Frabonis when I get up north. I think they even grow their own fresh fennel to season them. They also make some really good blood sausage and other stuff to.

[Grainbelt]

Pasties Plus west on 2 in Grand Rapids makes 6 different kinds. My family prefers the German pastie made with brats, onion, potatoes and sauerkraut. Also the breakfast made with sausage, eggs,potatoes, onion and cheese. I buy a bunch every time I travel up there for work.

[reinhard1]

i kinda was joking around earlier with putting kraut in a pastie and with the ingrediants you posted there with that German pastie i think i can make one up. thanks for the idea. good luck.