My mom was named Jacque.
She was an AMAZING cook.
So good, fact that when she was a Junior in High School she won a trip to Washington D.C.
for making the best pasties in the U.P. (Michigan’s Upper Peninsula)
That’s a HUGE achievement, as almost ALL pasties come from the U.P.
They were daily lunchbox fare for the men working in the mines, oh which my Great-Grandpa was one.
This recipe is a family secret and I’ve prayed long and hard about sharing it with you.
Promise me you won’t start a business selling this pasty, because I dream to one day.
“Jackie’s Pasties” has a ring to it, don’t you think?
I’m going to share, and he’s why.
When my mom and dad died, you may know, it was in a tornado and there was almost nothing left behind.
BUT, we DID find a number of kitchen items from Mom, as a I pulled them from the debris, I felt like my mom was saying to me, “This is how you will keep us alive. Set the table. Make the food, and when you do, tell the story of who we were.”
Here’s who she was: She was the kind of woman who arrived in D.C. on that trip as a social justice activist. Her first stop was the Lincoln Memorial where there was a KKK protest.
She, at 16 years old, walked right up to the Klan and said, “How dare you? Don’t you know it was Lincoln who freed the slaves?” to which they responded “and we have the hard-earned right to protest anywhere we want. This is public land”
That’s the story she always told as she baked these perfect pasties:
So as you make and enjoy them, thanks to my mom for the inspiration in so very many ways.
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1 cup shortening or 1 cup lard
Mix dry ingredients in mixing bowl.
Cut in shortening until the mixture resembles coarse crumbs.
Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
Add a bit more water and the vinegar until the dough holds together.
Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again — so none of the liquid seeps out).
Brush tops of finished pasties with egg.
NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !