Make Ahead
Collards and Cheese Pasties
Popular on Food52
47 Reviews
Änneken
July 15, 2018
OMG, that crust!! I’ll be using that for empanadas, etc. comes together so fast and it is incredibly buttery and flaky. Awesome!
Ghazzzit
April 3, 2016
Used a completely different pesto-veggie salad for the filling and 1c whole wheat pastry flour and these turned out amazingly!!! I portioned out 16 smaller pasties which took about 35 minutes (rotated at 12 mins) to bake.
The buttery, flaky pastry of these is delicious! A real treat and a fantastic baked gift. Thank you for the recipe!
The buttery, flaky pastry of these is delicious! A real treat and a fantastic baked gift. Thank you for the recipe!
josie
October 9, 2014
This is the best thing I've made on a long time! Your crust is perfect...a delicious taste of home. Thanks!
Jo
May 21, 2014
Suggested baking time for mini/appetizer sized pasties? Can't wait to make these for a dinner party but don't want to over or under cook.
garlichands
March 9, 2014
This looks delicious. For making small batches though, can the dough recipe be halved successfully? I know it's not always that simple with leavening agents.
jubedo
July 26, 2013
Oh my! This is right up my taste bud ally! I cannot wait to make this!
Thanks so much!!
Thanks so much!!
Hilarybee
July 16, 2013
So hard to find a good vegetarian, Michigan style pastie. Can't wait to try this!
hardlikearmour
July 17, 2013
The filling is definitely not traditional, but it's yummy with or without the chorizo.
TheWimpyVegetarian
May 20, 2013
It's always to interesting to me to see similar types of dishes across so many cultures. Proof that pasties, empanadas, piadinas, hand pies, etc are GREAT. I just saw this pop up in the side bar, and it was a great reminder to make them! Hope you're doing well :-)
hardlikearmour
May 21, 2013
I agree! I'm doing pretty well -- just got over a nasty bought of bronchitis.
TheWimpyVegetarian
May 21, 2013
Yuck! It's been a nasty year for colds, flu and bronchitis it seems. Glad you hear you're on the mend now though.
inpatskitchen
September 14, 2012
Thank you so much HLA! I made pasties for Tom's B'Day last night using this crust. Absolutely fantastic! And so easy to make and roll!
em-i-lis
August 18, 2012
HLA, I'm such a big fan of these. We made two from my freezer batch for dinner earlier this week and loved them!! Aah! delish!
hardlikearmour
August 19, 2012
Thank you much! It's great to get such positive feedback. I will have to make another batch soon. Mine got eaten at a pie party we went to.
TheLearningCook
September 1, 2012
How did you freeze them? I am never sure how to freeze things so that I can reheat them easily and they still taste good.
TheLearningCook
September 1, 2012
Oh darnit, I read a little farther down and you answered this question! Guess that what happens when I don't read the whole page. Sorry
marynn
August 17, 2012
My grandmother made spectacular pasties that my mother rejected in favor of roasted hunk-o-meat entrees and canned veggies. Very '50's. I inherited my grandmother's Gold Medal Flour wooden recipe box and the recipe was indeed in it, but so shorthand as to be useless. (And I love rutabagas in the mix!) Your mother's crust is exactly what I have been looking for and I am so very thankful to have not only the recipe, but the technique, as well, that lived in my grandmother's fingers. Her version called for Crisco--I know--so I am happy to see your use of butter. And if I find some quality lard, I am going to try that, as well. Have you added/would you consider adding your mother's regular pasty filling recipe to this discussion? I love the updated version, but nostalgia hits in the fall when things cool off and a meat pie on a chilly night sounds mighty fine.
Many, many thanks!
Many, many thanks!
hardlikearmour
August 17, 2012
That's great! The recipe my mom has called for margarine. I doubt my mom had a recipe for the filling per se (the only written one I know of is for the crust.) She would usually do a combo of coarsely ground beef and pork (about 3/4 beef and 1/4 pork), cubed potato, cubed rutabaga and/or carrot, chopped onion, moisten with a little bit of water, plus or minus melted butter, and season with salt and pepper.
deanna1001
August 16, 2012
I'm just back from the UP (Copper Harbor) and was so happy to see this recipe. The key to a good pasty is the crust. I'll be making these as soon as it cools down! I might use part lard for the fat (I've been told that makes a difference.) Thanks for the inspiration..
hardlikearmour
August 17, 2012
Wow! You were way up north! I'm sure lard would be a great flavor addition. Let me know how it goes.
em-i-lis
August 8, 2012
I made these a few days ago and they were an enormous hit!!! HLA, I would like to make a big batch and freeze them. Have you tried this, and if so would you recommend freezing before or after baking them? I'm leaning towards the former, but please do let me know what you'd advise. Huge thanks!
hardlikearmour
August 8, 2012
I've always frozen them before baking, and it's worked beautifully. After they freeze on the tray, I package them in freezer bags with some waxed paper or parchement separating them. I've cooked them straight from the freezer, too, adding about 15 minutes to total cook time, and testing with a thermometer to make sure they're warm in the middle. (I'm not always a plan ahead person, but you could also thaw them in the fridge overnight.)
hardlikearmour
August 8, 2012
I forgot to say how thrilled I am that you made and enjoyed them. It's kinda cool to pass on a family tradition to the outside world (though my mom only made them with a very traditional UP filling, the dough is the same as she always used.)
lorigoldsby
August 4, 2012
I'm with aargersi...we've been helping KittytheCollegeCook move into her new apartment...it's been 107! As soon as mama stops melting!
hardlikearmour
August 4, 2012
Thank you, lori! It's crazy how hot it's been for most of the country. I hope your daughter's move is going well, and her apartment has a decent kitchen (and air-conditioning!)
Maria T.
August 1, 2012
hardlikearmour, these pasties look delicious - I'm going to try this recipe and hope I get the pastry dough right! I'm hungry!!!
hardlikearmour
August 1, 2012
Thank you, MTJ. I have no doubt you'll get the dough right - I think it's easier to work with than pie dough.
lapadia
July 31, 2012
Now, YOU are making me hungry, and if my husband sees this he will persist in begging for them until I finally give in ;). His side of the family made pasties, often.
hardlikearmour
July 31, 2012
You should definitely make him some pasties! They freeze beautifully, too!
aargersi
July 30, 2012
These are really a thing of beauty - once we drop out of the 100's and I can turn the oven on again I will try them!
hardlikearmour
July 30, 2012
Ouch! One of the beautiful things about the PNW is that even when it gets up into the 90s during the day it almost always drops into the 60s overnight. And to add insult to injury we're having a stretch of perfect upper 70s to lower 80s weather right now.
Midge
July 30, 2012
These look and sound SO tasty. You could start your own pastie food truck ion PDX ;)
hardlikearmour
July 30, 2012
Thank you, Midge! Believe it or not, there's already at least one pasty food cart in Portland!
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