My Grandmother’s Pasti Recipe


My grandmother, Barbara Noreika, hailed from Lithuania and she and my grandfather established a farm in North Central Michigan in the early to mid 1900’s. Our family changed the name to Norris in the 1940’s to sound more American but my grandmother maintained the true family name. She was a superb cook in her little farmhouse kitchen that was mostly wood with an old fashioned stove. She had a circular table in that kitchen that we ate from. Her specialty was pasti which is a meat pie with a thick salted crust. It is an unsweetened pastry but full of great things to feast upon. For all you chef’s out there I have an unofficial recipe for this gourmet dish.

4 Cups of Flour
One-eighth Teaspoon of Salt
1.5 Cups of Lard in one-fourth inch cut cubes
8-10 Teaspoons of ice water
1 egg (beaten)

The Filling-
1 Cup coarsely chopped White Rutabaga
2 Cups finely diced boneless beef or steak
1 Cup coarsely chopped onions
2 Cups finely diced potatoes
1.5 teaspoon of salt
1 tablespoon of pepper

Preheat your oven to 400 degrees. Rub together the flour and fat to make a coarse meal and then add in the 8-10 teaspoons of ice water all at once. If the dough crumbles add more ice water. Then refrigerate the dough for about one hour.

Then roll the dough into a circle about one-fourth inch thick and cut into six inch rounds. Re-roll.

As for the filling cut the ingredients into small pieces making sure to cook the meat and the potatoes together. Combine in a bowl and combine one fourth of the mixture into the center of the rolled out pasti. Moisten the pasti edges then fold in half making sure to crimp the edges to seal. Place the pasti on a buttered baking sheet and brush lightly with the egg wash. Make two slits in the pasti to allow steam to escape. Place in the oven for 15 minutes at 400 degrees then reduce heat to 350 degrees until the pasti is golden brown.

For best results serve the pasti with Cole slaw and you are in for one tasty meal. If the pasti dough is made just right you will never forget this recipe of my grandmother’s. To be honest, I haven’t tasted pasti the way she made it since her death in the 1970’s. The Upper Penisula of Michigan has many pasti restaurants but none with her recipe. Bon apetite!

I should also let you know that when I was taking camping trips into the area with kids I would always be treated to this marvelous pasti at least once per trip. It was the best meal ever!

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