Pasty

Past-ee in case you don't know how to pronounce these. I had some ground pork in the fridge and was wondering what I could make with it. I'm not sure how I came to think of pasties but when I started looking for recipes, I found that these are very popular in Upper Michigan where they were originally made for copper miners to take in their lunches.

 I mixed ground beef and pork with a diced potato, a diced onion, some diced carrots, a few cloves of minced garlic, salt and pepper, allspice, thyme, ramps (because I still have lots of ramps and I put them in everything these days) and a couple eggs.

 You can use store bought pie crust but I really think the quality of these depends on how good the crust is.  I made a pie crust using all butter and Double Gloucester grated cheddar. Roll pieces of the dough into 8 inch disks.

 Place a scoop of the meat mixture on the dough and moisten the edges with some beaten egg.

Fold the dough over the meat and crimp the edges.

 Place on a parchment covered cookie sheet and brush with the beaten egg.

Cut several slits in the top of each pasty.

 Bake them at 350 degrees for about 1 hour until they are golden.

 You can eat them hot out of the oven but I think they are best at room temp.

 They are even good cold!

 I served them with my homemade ketchup.