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.
#SundaySupper Hometown Foods
Breakfast
- Alamo City Breakfast Tacos by The Weekend Gourmet
- Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
- Mickey Mouse Waffles by Wallflour Girl
- New York Style Bagels by The Girl In The Little Red Kitchen
- Peanut Butter and Fluff French Toast by Momma’s Meals
Drinks
- Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
- Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog
Appetizers and Snacks
- Baked Buffalo Chicken Wings by Peanut Butter and Peppers
- Cuban Sandwich Crostini by Casa de Crews
- Cuban Sandwich Dip by Family Foodie
- South Jersey Boardwalk Popcorn by Take A Bite Out of Boca
Main Dishes
- Chicken and Dumplings by Food Lust People Love
- Crockpot Cincinnati Chili by Palatable Pastime
- Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
- Honey Cola Baked Ham by Magnolia Days
- Hot Brown Ham Sliders by A Kitchen Hoor’s Adventures
- Joe’s Special by Nosh My Way
- Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
- New England Beans and Cod by Cooking Chat
- Oven Toasted Ravioli by Curious Cuisiniere
- Philadelphia Tomato Pie by The Redhead Baker
- Pierogies by Hezzi D’s Books and Cooks
- Portobello “Philly Cheese Steak” by PancakeWarriors
- Pozole Rojo by Simply Healthy Family
- Revved-up Poutine by Jane’s Adventures in Dinner
- Rice with Pork and Pineapple by Basic N Delicious
- San Francisco Cioppino by Eat, Drink and be Tracy
- Seattle-Style Dungeness Crab Roll by Bobbi’s Kozy Kitchen
- Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
- The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
- Upper Peninsula Pasties by Recipes Food and Cooking
- Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
- Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe
Side Dishes
- 1905 Salad by Supper for a Steal
- Chicken Rice Pilaf by Crazy Foodie Stunts
- Classic Italian Risotto in Bianco by La Bella Vita Cucina
- Greek Salad with Potato Salad by Ruffles & Truffles
- Korean Steamed Eggs by Hip Foodie Mom
- Smoke House Cheesy Garlic Bread by Peaceful Cooking
Desserts
- Apple Crisp by Serena Bakes Simply From Scratch
- Buckeye Cupcakes by Desserts Required
- Carob Bumpy Cake by Pies and Plots
- Chocolate Earthquake Cake by That Skinny Chick Can Bake
- Chocolate Pocky Cake by NinjaBaker
- Grandma Sweeney’s Chocolate Cream Pie by Lifestyle Food Artistry
- Lemon Buttermilk Bundt Cake by Alida’s Kitchen
- Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
- Mile High Strawberry Pie by Cindy’s Recipes and Writings
- Pear Parkin by Happy Baking Days
- Vegan Timbits by Killer Bunnies, Inc
- Vernors Cake by Country Girl in the Village
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Bonus points for the rutabaga in there. I don’t see that used often and I love it.
LOL… have to have rutabaga or it wouldn’t be a pastie from the UP. I think the poor rutabaga is not appreciated enough.
These pasties look gorgeous – the ultimate winter comfort food! They’re also considered a home-grown recipe in Cornwall, UK. I wonder if there’s a link?!
There is a link I believe. The miners brought the recipes with them and when they mined in the UP they brought these for lunch. They actually have a pretty fascinating history.
I’m going to have to try this. I’d never heard of this dish but I like the concept of it.
Hope you do try them, you can also make them with chicken, pork and some people do pork and beef. They adapt any way you want to make them.
Ohh this looks and sounds so good!
Thanks Deanna!
I think the first time I learned about Pasties was on a Cooking Channel episode with Mo Rocca on My Grandmother’s Ravioli… if memory serves. I remember thinking how comforting these little wrapped packages looked! I love that the filling is all-inclusive — a perfect bite! These look fabulous!
They are a perfect comfort food to me. Thanks Valerie!
Who wouldn’t love beef and veggies encased in flaky pastry? My family would love these!
Thanks Liz!
Michigan’s Upper Peninsula is my most favorite place on earth. The shores of Lake Superior are unmatched. And nothing says UP like pasties. Love your recipe. Thank you for sharing!
I totally agree with you Shannon! As soon as you cross the bridge they are selling them somewhere.
I did guess Michigan!! You hear peninsula, you think Florida, but the upper part of Florida is not the peninsula part, but then I figured no it has to be Michigan! Yea!
Pasties are so delicious and perfect for cold weather – yours look amazing!
Hi Julie, thanks for stopping by. They are perfect for cooler weather.
Michigan pasties are a classic. I just made some not to long ago using Michigan venison. I live in Fair Haven. A tiny town on the east side of the state separated from Canada by shipping channels so our hometown fare is mostly perch and pickeral. I am trying to figure out in which part of the state you reside.
Hi Wendy, I don’t reside there now, I was raised in a small town outside of Detroit and to the best of my knowledge I don’t think we were known for anything. If I had venison I would of used it. Lucky you! I’ve been to Fair Haven and the perch fishing up there is great!
There’s a pasties store sort of near us; nearer than Upper Penisula. I shared a curry chicken one with mom and had a sausage roll. Oh my word were they delicious. It’s all in the dough! Flaky, crispy, tender, YUM! These looks excellent.
Thanks Christie! That curried chicken one sounds awesome. I plan on making some chicken ones next week.
Oh My! I’ve not hear of Pasties before, but they look delish!
Thanks Martin!
Wow. I never had a pastie before. They look so delicious. I liken it to an empanada, or a perogie or even a pastizzi.
They are very similar to an empanada. I’ve never had a pastizzi so I don’t know about that one.
I have never had pasties, but as a Michigander, I feel like I need to make these for research purposes ;)
I can’t believe you’ve never had one! It’s worth the drive up north to get them. They are available before you get to the bridge too if you know where to look.
This is all new to me! I’ve never even heard of Pasties. I feel like I haven’t been living these look so tasty!
I have never heard of beef pasties before. Now, my mind is working on coming up with a vegetarian version of the recipe. :)
I know you can Rini!
These pastries look amazing! That beef filling sounds really delicious.
Thanks Nicole!