Looking for food name.?!
Answers: I think it's a german type of food. It's like a miny loaf that has beef, potato, and other veggies in the middle. I think that it's made by preparing all the stuff and then taking a ball of dough...putting the filling in it and wraping the dough around and baking it. If anyone can tell me what this food is called that would be great!
Sounds like piroshki:
http://www.galantfoods.com/index.htm
Or pierogi:
http://en.wikipedia.org/wiki/Pierogi
Beef pot pie
knishes.
It isn't German...... It is Cornish... they are called Pasties.
PASTIES
Recipe for "meat-pie-2"
MEAT-PIE-2 - Cornish-style meat pies from the UP
The pasty (PAH-stee) is a kind of English meat pie. It was
brought to the Upper Peninsula of Michigan by Cornish miners
in the mid-nineteenth century. The UP version differs
slightly from the original Cornish pasty in that it has more
vegetables and less meat and crust.
You can eat pasties hot, warm, or cold. If you wrap them in
aluminum foil when they come out of the oven, they'll keep
warm for hours. Or, you can refrigerate/freeze them and
reheat them later. (Maybe the original ``fast food''?)
Most people who live in the UP don't bother to make their
own pasties; they buy them from bakeries and pasty shops
(which are as common as hamburger joints are in other parts
of the country). As a former resident, though, sometimes I
get homesick and resort to making them myself. This is the
recipe my mother sent me.
INGREDIENTS (Serves 4)
CRUST
200 g flour
100 g shortening
50 g lard
50 g scraped suet
water
FILLING
600 g coarsely ground beef
4 medium potatoes, diced
1 large onion, chopped
50 g rutabaga (swede), diced
1 carrot, diced
salt and pepper
PROCEDURE
(1) Put the flour in a bowl and cut in the shortening,
lard, and suet. Add just enough water to make a
soft dough.
(2) Divide the dough into four parts and roll out each
piece into a circle about the size of a dinner
plate.
(3) Crumble the meat into a bowl and stir in the pota-
toes, onion, rutabaga, and carrot.
(4) Divide the mixture into four parts, putting some
on one side of each piece of dough. Sprinkle gen-
erously with salt and pepper.
(5) Fold the pastry over the filling to make half-moon
shaped pies. Seal the edges and cut a couple of
small slits on the top.
(6) Bake on a cookie sheet at 190 deg. C for 30 to 35
minutes, then reduce heat to 175 deg. C and bake
15 more minutes.
NOTES
These have a high cholesterol content. I've tried using an
ordinary vegetable-shortening pie crust, but it invariably
turns out too dry and crumbly to hold together. (Authentic
UP pasties have a crust that's thin, moist, and somewhat
chewy, not a flaky crust.) If anyone has any ideas, I'd
love to hear about them. You can also cook the filling by
itself in a casserole dish if you're feeling lazy about mak-
ing the crust.
RATING
Difficulty: moderate. Time: 30 minutes preparation, 1 hour
cooking and cooling. Precision: measure the crust
ingredients.
CONTRIBUTOR
Sandra Loosemore
Evans & Sutherland Computer Corporation, Salt Lake City
{decwrl, utah-gr!uplherc}!esunix!loosemor