Tag Archives: shortening

Sopapillas – Texas

Texas is fortunate to have not one, but two official state pastries, strudel and sopapillas. While you may indulge in sopapillas at your favorite Mexican joint, they are surprisingly easy to make at home.

Sopapillas - TexasThe dough comes together easily and you don’t even need an electric mixer. We opted for a cinnamon sugar dusting for our sopapillas, but you can leave yours unadorned or top them with honey or chocolate sauce.

On the very western edge of Texas sits Big Bend National Park. A spectacular spot for bird watching, visitors can also hike, bike, fish, take river trips or stargaze.

Sopapillas

  • Servings: 8
  • Difficulty: moderate
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Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons shortening
  • 3/4 cup warm water
  • Canola oil (for frying)
  • 1/3 cup sugar
  • 1 teaspoon cinnamon

Instructions

In a large mixing bowl, whisk together flour, baking powder, salt and sugar. Add shortening and water. Knead dough with your hands until combined, making sure not to overmix dough. Wrap dough in plastic wrap and place in refrigerator for 1 hour or until well chilled.

Remove dough and place on clean work surface. Divide in half. Roll out one dough half into a circle, about 1/4 inch thick. With a pizza cutter, cut circle into 8 equal pieces. Repeat with remaining dough half.

Heat canola oil in a large, heavy pot until 375 degrees. While oil is heating, combine sugar and cinnamon in a medium bowl. Working in batches, fry sopapillas, about 2 minutes on each side or until light brown. Remove with spider or slotted spoon. Place in sugar/cinnamon mixture and toss on both sides until sopapilla is well coated. Let cool slightly before serving.

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UP Pasties – Michigan

The Upper Peninsula of Michigan is known for its pasties (pronounced pass-tee) which are meat pies, usually filled with potatoes, onions and carrots and sometimes rutabaga. The pasty

UP Pasties - Michigan

was brought to the UP by the Cornish who settled there to be copper miners. Much like it’s cousin, the pepperoni roll of West Virginia, the pasty was a quick, easy and filling meal that miners could pack for lunch. Bonus: it didn’t have to be heated to be delicious.

We loved this recipe, slighted adapted from one sent to us by reader Russell Primm. UP PastiesThe dough came together easily and the filling was delicious. Thanks Russ!

Pictured Rocks National Lakeshore in Munising hugs the shore of Lake Superior. With its dramatic sandstone cliffs and iconic sandstone feature called Miners Castle, this beautiful area offers all kinds of outdoor pursuits including hiking, fishing, swimming, and kayaking.

UP Pasties

  • Servings: 6
  • Difficulty: moderate
  • Print

Ingredients

For dough:

  • 4 cups flour, sifted
  • 2 teaspoons salt
  • 1 ½ teaspoon baking powder
  • 1 cup shortening
  • 1/2 cup ice water

For filling:

  • 1 1/2 cups potatoes, peeled and diced
  • 1 1/2 cups onions, diced
  • 1 cup grated rutabaga
  • 1 cup carrots, peeled and diced
  • 2 cups ground beef
  • Salt
  • Pepper
  • 2 tablespoons butter

Instructions

For dough:

In a medium bowl, add flour, salt, and baking powder. Add the shortening and blend with a pastry blender. Add the ice water, a bit at a time until the dough comes together. Divide dough into 6 equal disks. Place between sheets of waxed paper. Chill in refrigerator for at least 30 minutes.

For filling and finishing pasties:

In the meantime, combine potatoes, onion, rutabaga and carrots in a very large bowl. Add ground beef. Stir until well combined.

Roll out each pasty dough into a 7- or 8-inch circle. Add a heaping cup of filling. Sprinkle filling with salt and pepper and a teaspoon of butter. Fold the dough over, forming a half moon. Roll the edges closed, slightly crimping with fingers, making sure the dough is sealed. Repeat with remaining dough disks. Place pasties on a baking sheet lined with parchment paper. Cut two small slits in each pasty to vent steam. Bake at 425 degrees for 20-30 minutes, then reduce heat to 350 degrees. Bake 20-30 more or until pasties are golden brown.