Pasties with Kale: A Meal

The pasty came to the Keweenaw Peninsula of northern Michigan with Cornish miners. The Finns caught on to the hearty meal that was portable. Meat and vegetables wrapped in pastry made a filling lunch during the long hours in the mine.

My grandfathers were miners, and pasties were served for family   dinners. It is a meal that invites group participation for preparation. This year I have had a steady supply of kale and thyme in my garden—and I added them to my pasties.

Filling:

1 lb. round steak, diced or coarsely ground
2 Tablespoons olive oil
2 teaspoons apple cider vinegar
1 Tablespoon fresh thyme leaves
1 clove of garlic finely minced
1 cup chopped and steamed kale leaves
1 cup rutabaga, chopped
½ cup finely chopped onion
4 large potatoes, peeled and diced
1 + ½ tsp. salt

Combine olive oil, vinegar, thyme and minced garlic. Mix into the chopped meat. Allow the meat marinate in the refrigerator while preparing the pastry and the vegetables.

Pastry:

3 cups flour
½ tsp. salt
2/3 cup shortening
1 egg yolk
½ cup + 2 Tblsp. cold water
1 Tblsp. cider vinegar

Combine flour and salt. Cut in the shortening until it appears as coarse crumbs. Mix the egg yolk, water and vinegar. Gradually add this to the flour mixture, stirring with a fork. Mix just until it holds together. If needed added additional water a tablespoon at a time. Divide the dough into six portions and roll out each portion to a 9” circle. Set aside.

Cut the kale into pieces and steam it for about 3 minutes.

Chop the rutabaga and potatoes into about 1” pieces. Chop the onion finely. Add the vegetables and salt to the meat mixture. Mix well.

Place a generous cup of filling on half of each dough circle. Fold the other half of dough over the filling and crimp the edges. Place the pasties on a lightly greased cookie sheet and bake at 350 degrees for 50 minutes or until lightly browned. Serve hot.

Linking with Senior Salon Pit Stop and also  Friendship Friday