One of my many responsibilities (at least I consider it a responsibility) is to cook amazing food for my family, currently consisting of myself and Alfred. When I first met Alfred, he was so impressive to me. This older, hot, successful, really smart guy seemed to have a lot to offer and I didn’t think I had very much to return. Of course, I was doubting myself too much but that doubt led me to learn how to cook. I’d say I’m a pretty decent chef and I love cooking for Alfred, friends, and my extended family. There’s nothing like food to bring people together. You see this at home and you see this when you travel. Welcome to my world kitchen!
Something I don’t think I’ve ever mentioned is that Alfred’s family originally hails from Poland and when they moved to the US, they settled in Michigan. **Lifts hand and points to palm. Alfred loves his Polish food. Kielbasa, peppers and onions, beets, stuffed cabbage, roulade, pork, sour cream, pirogi, and apples are all things that make him very happy. I actually enjoy Polish food too, though I always find it to be a bit lacking in the exotic flavors to which I am accustomed with my Mexican heritage.
One of his favorite foods is a pasty. Pasties are small hand pies filled with whatever you want to fill them with. Michigan style pasties are filled with ground beef, rutabaga, carrots, onion, potatoes, and parsley. They are delicious just like this and eaten with ketchup. However, I still find them to be a bit bland and wanted more spice. So, I created my own version of this Alfie favorite.
That’s right folks, I’ve created a Mexican Pasty and it’s freaking delicious. So without further ado, here is the recipe.
Mexican Pasty | World Kitchen
For the Dough*
- 3 cups all-purpose flour, plus extra for rolling
- 1 cup shortening or lard
- 1 cup ice cold water
- Pinch of salt
For the Filling
- 8 oz ground beef or chicken
- 1 carrot, 1/4 inch diced
- 1 yellow onion, chopped finely
- 2 large potatoes, peeled and 1/4 inch diced
- 1 jalapeno pepper, seeded, stemmed, and diced
- 1/4 cup cilantro, chopped
- 2 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tsp oregano
- 1 egg, whisked
- Shredded Cheese
- Salsa or Ketchup, for serving
- Preheat the oven to 350 degrees F (177 C). Line a baking sheet with parchment paper.
- Add the flower and salt to a food processor. Mix until dough starts to clump together. Continue to mix adding the cold water slowly. Stop mixing when the dough forms a ball. Wrap the dough up and refrigerate for 1 hour. After an hour, cut the dough into 6 pieces forming small balls. Flour a work surface, roll each dough ball out to 8-inch rounds.
- While the dough cools off in the refrigerator, mix the meat, carrots, onion, potatoes, jalapeno, cilantro, cumin, garlic, powder, oregano, salt together in a bowl. Mix well enough to ensure the spices and herbs are evenly distributed and set aside.
Assemble the Pies
- Add about 3/4 cup of filling to each 8-inch round. Fold the over to cover the mixture and crimp the edges closed using a fork. Slice three small slits on the top of each pie. Brush each pie with egg and sprinkle some shredded cheese on top of each one. Bake in the oven until the crust is golden brown and flaky, approximately 1 hour 15 minutes.
- Serve with salsa or ketchup.
Yum! This is certainly a favorite in our home! These make great lunches and can be easily frozen.
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