Upper Peninsula Pasties are full of ground beef, potatoes, rutabagas, carrots, onions and parsley.
Upper Peninsula Pasties
The challenge this week for #SundaySupper was to do a favorite recipe from my hometown. I gave it quite a bit of thought and really couldn’t think of one thing my hometown was known for. I can think of a lot of great cooks and a favorite recipe they might make but nothing stuck out in my mind as a hometown favorite. I did however have a hankering for some Pasties which the upper peninsula of Michigan is famous for so I decided to share my recipe for them.
As you can see above the meat goes in the pasties raw. I try to use stew beef or even a round steak, It will cook while it bakes plus the juices stay in the pastie. I grind the meat myself with my Kitcheaid. If you don’t have a way to grind the meat I would ask at the store if they would for you or look for chili beef which is a larger cut of meat than regular hamburger. You could also use a mixture of pork and beef or even chicken.
The pastry recipe I used is made with hot water and melted lard/shortening, I love it because it is so easy to work with. It is also really flaky. If you’ve never tried this kind of pastry before, try it once. I know you will love the results. When the pastry is in the refrigerator it will firm right up and feel more like a pie crust when you take it out to work with it. I made my pasties with 6 inch circles, not the 10 inch I put in the recipe. I got 10 pasties from one recipe.
These also freeze beautifully and can be reheated in 30 minutes from a frozen state if baked before freezing. I like to serve mine with gravy but ketchup is the preferred condiment of many. I had some of the meat mixture left over so I added it to a pan with 2 cups of beef broth and simmered it for an hour. I strained it and then made my gravy out of it.
- 1/2 cup shortening
- 1/2 cup lard
- 1 cup boiling water
- 2 3/4 to 3 cups all-purpose flour
- 1 teaspoons salt
- 1 lb.. potatoes - I like russets for this
- 1 large rutabaga - peeled
- 1 medium onion - chopped
- 2 carrots
- 1 1/2 lbs. ground beef
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 tablespoons parsley
- 3 tablespoons heavy cream
- Make the pastry
- Bring the water to a boil, add the lard and shortening. Add the salt. Stir in enough flour to make a soft dough. Refrigerate for at least 2 hours.
- To make the filling
- Chop the potatoes, onions, rutabagas and carrots into bite size pieces.
- Add the ground beef. mix in. Add the seasonings. Stir in.
- Divide the dough into 6 pieces. Roll out on a floured surface, like you would a pie crust. Cut out a 10 inch circle of dough.
- Place a portion of the meat mixture on the dough as shown in the picture above.
- Fold top over and press edges together to seal. Place on a greased baking sheet. Cut several slits in the top of the dough for the steam to escape. Brush lightly on the tops with the heavy cream.
- Bake at 350 degrees for about 40 - 45 minutes or until they turn light brown.
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