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Meet the Cook: I grew up in Michigan's Upper Peninsula, where many people are of English ancestry and pasties - traditional meat pies often eaten by hand - are popular. Home is now a bush community. My husband and I have four children. -Carole Lynn Derifield, Valdez, Alaska
This recipe is:
Contest Winning
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (1 each) equals 950 calories, 49 g fat (16 g saturated fat), 72 mg cholesterol, 1,130 mg sodium, 92 g carbohydrate, 9 g fiber, 32 g protein.
Originally published as Upper Peninsula Pasties in Country Woman September/October 1996, p29
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Reviewed on Jan. 31, 2013 by patmcdaniels
Great texture and taste but this filling make enough for about 60 pasties! We halved it and made 19 pasties, then cooked up the left over to add to soup or casseroles.
Reviewed on Nov. 16, 2011 by bfirebaugh
I work as a demo cook at our local kitchen store. One day this was our featured recipe. One of our customers that day was visiting from England and he kindly remarked that our pasties prepared with this recipe were "Spot on".
Reviewed on Jan. 12, 2011 by ajwarnemunde
I had never had a rutabaga before but have found the flavor to be an excellent match with the potatoes and onions!I halved the recipe and am so glad that I did for my family of 4 as this yields a tremendous amount of food. Plenty of yummy leftovers!!My only suggestion and this is only due to personal preference is that I would reduce the amount of potatoe by 1 and add carrots for another flavor. I did have a difficult time with the dough-most likely inexperience with pastry. So next time instead of making individual pockets I will make a large cake pan and fit the dough on the bottom, place the filling, and then add another layer of dough on top-A Pastie Pie if you will.I did find the slicing of the vegetables very time consuming. I would recommend a good and large food processor to help you chop them up.Thank you for sharing this wonderful recipe. I truly enjoyed it and can't wait to make it again.
I had never had a rutabaga before but have found the flavor to be an excellent match with the potatoes and onions!
I halved the recipe and am so glad that I did for my family of 4 as this yields a tremendous amount of food. Plenty of yummy leftovers!!
My only suggestion and this is only due to personal preference is that I would reduce the amount of potatoe by 1 and add carrots for another flavor. I did have a difficult time with the dough-most likely inexperience with pastry. So next time instead of making individual pockets I will make a large cake pan and fit the dough on the bottom, place the filling, and then add another layer of dough on top-A Pastie Pie if you will.
I did find the slicing of the vegetables very time consuming. I would recommend a good and large food processor to help you chop them up.
Thank you for sharing this wonderful recipe. I truly enjoyed it and can't wait to make it again.
Reviewed on Oct. 25, 2009 by lorri_lam
Finally a real U.P. Pastie recipe!
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