Fab Foodie Mama

Being a Yooper,  I grew up on pasties.  All of my grandmothers and great grandmothers made them often and all of them tasted a little bit different.  I won't say which are my favorite, but the lard crust that Maima made was by far the flakiest.  A satisfying and filling meal, the pasty was brought to the Copper Country by the Cornish who worked in the copper mines a century ago.  Trips to England and our six months in Melbourne, showed us the varied ways pasties are made.  Here, not many venture beyond the traditional beef, rutabaga, potato, onion and (sometimes) carrot version. While I have eaten a lot of pasties in my life, I have never made them.  Perhaps because of the ubiquity in this area, or maybe because, while they are very good, all the chopping (or chipping, as I will explain later) takes a considerably long time. This version is taking a short cut, not on the chipping, but on the crust.   Pasties traditionally have their own flaky ...