Steps to Prepare Proper Pasty Company Bakewell

Pasties Ii

The iconic bakewell tart shop, located in the beautiful town of bakewell in the heart of the peak district, has been the home of the traditional bakewell tart for over a hundred years.

Recipe Summary Pasties Ii

A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.

Ingredients | Proper Pasty Company Bakewell

3 ½ cups all-purpose flour, sifted

1 ½ teaspoons salt

1 cup shortening

1 cup cold water

1 pound boneless round or chuck steak, cut into 1-inch cubes

2 potatoes, peeled and cubed

1 onion, chopped

¼ rutabaga, cubed

1 carrots, diced (Optional)

salt and pepper to taste

6 tablespoons margarine

Directions

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.

Bake in preheated oven for 1 hour.

Info | Proper Pasty Company Bakewell

prep: 1 hr cook: 1 hr total: 2 hrs Servings: 6 Yield: 6 servings

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