However, I am a lifelong learner and I love my spouse. And my spouse, to his credit, is a sucker for a book with pretty pictures. So a long time ago, when he presented me with America: The Beautiful Cookbook by Phillip Stephen Schulz and asked me to make him pasties like he ate while growing up, I reached outside my comfort zone and gave it a shot. He's glad I did. I'm glad I did. The kids are glad I did. And you will be too.
Since that first episode many years ago, I've traveled up to the Upper Peninsula and tried a real pasty. I've grown quite comfortable making them, and because pasties are a frequent visitor to our table I've even branched out a bit. Today I wanted to share my basic pasty, because we've got a cow in the freezer, carrots, onions, and some potatoes that are not getting any younger. When I have turnips from my CSA farm share they always appear in this dish, though the primary impetus was a good deal on pie crusts from Aldi.
Yes, Meghan says that this one is an easy crust. Julie says that this one is an tasty crust. Alanna says that this one is the best pie crust. You ladies are pie crust rock stars.I am still scared about the whole 'cut in chilled butter' thing, too many opportunities for failure there, so for now, if I can buy pie crust for 99 cents I'm going to stock up. Besides the fact that Pi day is right around the corner, I know that pie crust freezes just fine and with my unexpectedly defrosted fruit and vegetable freezer (see my FB page for the Lemons to Lemonade details) I had room to store.
For 150 some other food blogger recipes using ground beef, please see my Ground Beef Recipe Round Up. For other recipes using carrots and potatoes, please see my Carrot Recipes Collection and my Potato Recipes Collection, part of the Visual Recipe Index by Ingredient.
2018 Pi Day Update: I made a video today while making our supper. Check out how I make my pasties!