I used your recipe and it turned out great! I tripled it and had to add more starter so it was more like 5 Cups starter to 4 1/2 Cups flour. It’s really dry here and my starter is at 100% hydration.

I couldn’t wait and already made more traditional Yooper pasties with your crust recipe. We love the sourdough! I made lots extra; baked them 30 minutes and froze them. With the high altitude here it’s more like an hour of total bake time.

Thanks again for sharing!

I honestly just threw the pasties together out of what was in the house. Ground chicken, garlic, powdered ginger because I was out of fresh, cumin, coriander, a hot pepper that wasn’t really hot enough, cayenne pepper, onions, mushrooms, some reconstituted dried celery and Swiss chard stems, and raisins. Sauteed in butter until done, finished off with garam masala. I went with curry because we’re fans of curry pan around here, and while I wasn’t up for deep frying, they had some of that curry pan taste. (:

Any more information you can divulge would be appreciated as well. Specifically, can you share the recipe for curried chicken pasties? What tradition does it stem from, British?

I’m planning on a yooper Finnish pasty with rutabagas, etc.

Thanks again for sharing!