Pasties

Sleeping Bear Dunes National Lakeshore

Sleeping Bear National Lakeshore, Michigan

Crust 4 c. unbleached flour 1 ½ c. shortening 1 tsp. salt ½ c. cold water	Stir flour and salt together. Cut in shortening until the mixture resembles very coarse meal. Add water, stirring with a fork until dough forms clumps. Shape dough into 4 balls. On a floured surface, roll each ball into a 10” circle or 9” square. Place one quarter of filling (about 1 ½ c.) on one half of dough, fold other half of dough over filling and crimp edges. Make steam vents in top with a fork. Bake at 400 degrees for 1 hour.
Traditional Filling 1 ½ lb. boneless beef steak, well trimmed 5 medium russet potatoes, peeled 1 medium onion, peeled and diced ½ rutabaga (yellow turnip), peeled 1/2 tsp. salt 1/8 tsp. pepper	Cut steak, potatoes and rutabaga into ½” cubes. Mix with onions and season with salt and pepper. Bake as directed above. Serve with corn relish.
Hawaiian Filling 2 ½ c. pulled pork (see recipe below) 6 Hawaiian purple sweet potatoes, peeled 1 c. pineapple ¼ tsp. salt 1/8 tsp. pepper	Cut sweet potatoes and pineapple into ½” cubes. Mix with pork and seasonings. Bake as directed above. Serve with mango salsa. (See recipe below).

Pulled Pork

Bone-in pork shoulder (about 7 lbs.)
2 medium onions
3 T. spice rub (salt, pepper, sugar, turmeric, orange peel, coriander)
1 c. apple juice

Preheat oven to 300 degrees. Slice each onion into 8 wedges and place in the bottom of an oven-proof covered pan large enough to hold the pork. Rub pork with spice rub and place, fat side up, on top of onions. Pour apple juice over pork. Bake, covered, for 5 hours, basting occasionally. Cool slightly, then use forks or tongs to pull meat away from fat and bone. Cut long strips across the grain into ¾” chunks. (The pasty recipe uses only a small part of the yield of this recipe.)

Mango Salsa

1 large ripe mango
¼ red bell pepper
1 large shallot
2 tsp. fresh basil leaves
1 T. lime juice
1 T. granulated sugar
2 tsp. red wine vinegar
1 T. cilantro leaves

Dice mango, red pepper and shallot in ¼” cubes. Chop basil and cilantro. Mix all ingredients and chill.

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