Cousin Jack’s Pasties

This recipe comes directly from Margaret’s old cookbook and follows the tradition of UP style pasties with no rutabagas. Pasties from northern Wisconsin usually have them.

3 cups flour

3 T. lard

3 cups suet chopped fine

salt, raw potatoes, onions and butter

2 pounds sirloin steak, cut up fine

water

Take flour, lard, salt and suet and mix thoroughly through hands. Mix as smooth as possible. Then add enough water to form a ball, so that you can roll out on board and form into pasties. This amount will make four large pasties.

When you roll out crust, place layer of sliced raw potatoes, then some chopped onion, butter, pepper, salt and chopped meat. Add a good tablespoon of water and a little flour sprinkled on top before covering pasties. Then cover over and form pasties. Punch holes over top with a fork. It takes about one hour to bake in rather hot oven.

(Note from Marm: these directions are a little sketchy; I’d guess baking temp to be 375 )