Last week I made a post on the a more traditional style venison pasty. This weeks version is a more fun hybrid that is a fan favorite with our friends.
I made these for St. Bears Day (our dogs bday is on St. Patrick’s day, so we celebrate her bday in style every year) and I think I will be making the Reuben pasties every year now. Seriously so good!
If you want to learn more about the mining industry and the importance of pasties in the UP of Michigan, go read about it somewhere else – I am not a historian. A great option is: History of the Pasty.
Before you start this recipe, you will want to make some corned beef first! I make mine in a crockpot the day before.
This recipe should take about 2 hours to make a big batch of pasties. 1 hour of active work and 1 hour of baking!
Ingredients
- Crust (8 servings):
- 3 cups flour
- 1 cup butter, cubed (2 sticks of butter)
- 2 tsp salt
- 3/4 tsp baking powder
- 3/4 cup ice water
- Insides:
- Cooked corned beef
- Sauerkraut
- Swiss cheese
- Thousand Island Dressing
Recipe – Dough
- Combine the flour, salt, baking powder and cubed butter into a bowl (or food processor/kitchen mixer)
- Slowly add in the cold water while kneading together the dough (very similar to pie crust)
- Don’t over mix this! Once it is combined, wrap this up and put it in the fridge to chill more while you make the insides
Recipe – pasty
- Cook the corned beef, ideally the day before
- Preheat the oven to 400°
- Separate the dough into 8 sections, and roll out (ideally like 10″ diameter)
- Fill half of the pasty with a layer of corned beef, sauerkraut, and swiss cheese
- This will take some getting used to, but I try to fill it as much as possible
- Fold the top of the pasties and roll over the sides on itself (idk if that makes sense just fold it how you want). Crimp with a fork to seal the edges.
- Bake in the oven for 30 minutes.
- Ideally the bottom is more crispy than moist
- Enjoy with some thousand island dressing!
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