(Note: The above email address for Alan is longer valid. If you know Alan Jacobsen's current address, please let me know. Thank you. Tony Wesley)
About two weeks ago I put a call out on internet for some kind soul in Keweenaw area to send their favorate pasty recipe. Got about 5 responses in a few days. Last weekend I make a a batch for family and friends....turned out great. Here's what I used for a recipe:
Mixed it all in a big bowl.
Now for crust. All you people that responded, and other purest, stop reading right here, cause what follows will probably gross you out!!!!
Because of lack of time (and being lazy), having noticed that one respondee said they used a pie mix with less shortening....I bought ready-made pie crusts and formed pastie crusts out of them. And it worked out fine and tasted as good as I remember the originals. The pie crusts I bought were the kind that come two in a box in the cheese, dairy counter of a grocery store. Not the frozen kind that come with pans. I divided four pie crusts into 6 pastie crusts...rolled them out, filled each with a cup of the filling, folded the crusts over the mix and pinched the ends together. Put three pasties on each of two cookie pans and cooked them for 1 hour at 400 degrees F. They were great. Good eating!!! and Thanks to all you who helped. If anyone wants more info regarding the recepies I received....ie, how to make a "real crust", just e-mail.(Note: I don't have Alan's info on the "real crust", so I can't help you with that. Sorry about that. There is information on making the crust in Joe Finck's Official Pasty Recipie and also Madelyne Lawry's Authentic Pasty Recipe, perhaps the same that Alan was going to pass on -- Tony)