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’Tis the season for blooming flowers, bathing suits and beaches, we know.
But here at Kraft we’re planning ahead for the upcoming holiday season
and need your help. Gather your favorite holiday recipes
(featuring Kraft products , of course!) and upload them to our Recipe Exchange.
Be sure to type "Holidays 2009" in the recipe's "Notes" section.
It's that easy. You and your recipe could be featured on kraftfoods.com and
in other Kraft communications!
PLEASE NOTE: It will take a couple days before you see your recipe go live in the Recipe Exchange.
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Posts:
37
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Posted:
Oct 29, 2007 4:46 PM
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>Do you think I could throw in some cabbage?
Binocs have cabbage in them and ground beef! It would be lovely to have a binoc recipe. They're pronouced....Bee-Knocks, Ommpa would always have them with his beer at lunchtime.
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Posts:
493
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Posted:
Oct 29, 2007 3:47 PM
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No matter how you make it, someone will argue that it isn't a 'true' pasty - LOL - because everyone's grandmother did it slightly differently!
You could add cabbage, there is a Russian, Czech or Polish dish that is a cabbage pie - Kapustnik or Kapustniky.
But that is just cabbage, not a meat pie like a pasty is.
Regarding the rutabaga, pick one that is firm, smooth skinned and medium size, 3 to 4 inches in diameter, although our store usually stocks larger ones.
They are usually coated with a layer of wax. Peeling a rutababa can be a challenge. They are very hard and dense. You will need a sharp knife. They cannot be peeled like potatoes, and what you'll be cutting off is about a quarter inch of the outside surface. Just start in one spot and keep at it until all you can see is the golden flesh of the rutabaga. To cut it in chunks, first cut it in half with your largest, heaviest knife, and then work from there.
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Posts:
1,770
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Posted:
Oct 28, 2007 9:38 AM
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So you bake it for a total of 70 minutes? I can't wait to run to the store. Any tips for buying a rutabaga? I've never bought one before. Do you think I could throw in some cabbage?
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4
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Posted:
Oct 27, 2007 8:19 PM
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Pasties - Makes 5
Crust
3 cups flour
1 tbls. salt
1 cup Crisco shortening
Cut in shortening till mixture pea sized
Add 1 cup water, a little at a time till mixture holds. Refrig while prepare filling.
Pare and cube 7 potatoes (5cups)
2 medium onions diced.
Grated or diced Rutebegga (one)
1 1/2 lbs flank or round steak (prefer round) CUBED
Mix together in large bowl, Season with Salt and Pepper
Divide dough into 5s
Roll each into 9" round.
Place 1/5 of meat mixture on 1/2 of circle.
Fold over and crimp.
Place on ungreased sheet, preferrably with sides, as may leak juices.
Bake at 425 for 40 min or until browned AND at 350 for 30 min. Test for doneness through top of crust into meat and vegs.
Or off to the grocery to buy an Albies
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4
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Posted:
Oct 27, 2007 8:07 PM
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Since I got the recipe from a Yupper, Ketchup always.
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4
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Posted:
Oct 27, 2007 8:06 PM
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OK, you are going to make me get the recipe box out. A true Pastie (Cornish Meat Pie) has cubed beef, pototoe, rutabegga and onion. The dough is similar but differnt than pie crust. NEVER use ground meat. If you would like to enjoy them without all the fuss, look for Albies Meat Pies in the grocery freezer section. I know Meijer and Kroger and Gordons Food Service carry them in Southern MI
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Posts:
493
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Posted:
Oct 23, 2007 11:57 AM
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Actually a Yooper is someone from the U. P. (Upper Peninsula) of Michigan. Since the two parts of the state are connected by a bridge, anyone from the lower peninsula lives 'below the bridge' and thus the not so nice nickname of 'trolls' came to be.
BTW, when I make my pasties, I use browned ground beef. You're not supposed to have to precook it, but I seem to end up with burnt crusts otherwise 
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Posts:
1,770
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Posted:
Oct 22, 2007 4:16 PM
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Thanks! I'll be trying them this weekend. And I guess I would be a Yooper b/c I love ketchup!
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Posts:
493
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Posted:
Oct 22, 2007 1:51 PM
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> I have googled them but would actually like a tried and > true recipe from someone. Do you have one?
There are probably as many recipes as there are cooks! It's one of those things that depends on what you have on hand & how you like them. Basically, it's meat (beef, pork &/or venison, either ground or cubed) & root vegetables. Usually potatoes & onions, although many people add rutabagas, carrots, &/or turnips. It's up to you if you want them diced finely or in larger chunks. Season with salt & pepper, put it in a pie crust & bake.
Here's a basic idea of the proportions to use:
1 lb beef, crumbled
4 med potatoes, diced
1 lg onion, chopped,
1/4 cup rutabaga, diced
1 carrot, diced
salt & pepper
Make pie dough. Roll out as you would for a pie crust, and cut into 9-inch circles. Mix all of the filling ingredients, seasoning to taste. Put about 1 1/2 cups of the fill mixture on half of each circle. Fold in half, and make sure the edges are secure. Place on an ungreased cookie sheet. Bake in an oven preheated to 375 degrees F for 40-45 minutes.
BTW, there is a SERIOUS debate as to whether you eat this with ketchup, gravy, or nothing. Alumni from Michigan Tech will tell you that only Trolls eat pasties with gravy. Yoopers eat them without any condiments or with ketchup.
For more silliness, checkout www.pasty.com
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Posts:
1,770
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Posted:
Oct 22, 2007 11:16 AM
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> Here in Wisconsin we call these pasties. Google
> pasty recipes and see if this is what you were
> thinking of. They consist of meat, potatoes,
> sometimes other veggies such as rutabagas, etc,
> wrapped in dough and baked.
My bff is from Green Bay and she has bragged about pasties for years and hasn't shared a recipe. I have googled them but would actually like a tried and true recipe from someone. Do you have one?
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Posts:
37
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Posted:
Oct 22, 2007 10:59 AM
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I bet she means Binocs! They're a bread dough bun with a meat/veggie filling baked in the center! Does anybody have a binoc recipe?
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Posts:
493
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Posted:
Oct 17, 2007 3:04 PM
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I never connected pasties with tourtières before. There is a difference, but they are similar. If that makes any sense - LOL!
I hope leihua lets us know if any of these are close to her grandmother's recipe.
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Posts:
249
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Posted:
Oct 16, 2007 5:33 PM
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Here in Wisconsin we call these pasties. Google pasty recipes and see if this is what you were thinking of. They consist of meat, potatoes, sometimes other veggies such as rutabagas, etc, wrapped in dough and baked.
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Posts:
512
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Posted:
Oct 16, 2007 3:43 PM
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Do you possibly mean mincemeat pies? My mother-in-laws makes these during the holiday season. Besides the meat it also has dried fruit and lots of spices. If this is what you are looking for, just Google "mincemeat" and you will find all kinds of recipes.
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Posts:
1
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Posted:
Oct 16, 2007 2:53 PM
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> My Grandmother use to make us meat pies. We've tried
> to find her recipe for it and now that she has passed
> away no one knows how to make it.Does anyone know a
> recipe? Thanks in advanced!
Hi there~
My (french) gramma used to make meat pies at Christmas...I think I might still have the recipe. What was in the one you are speaking of and I'll let you know if its close to the same ingredients...this has a mixture of ground beef and pork and is mixed with mashed potatoes and it has poultry seasoning taste as I recall~kara
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