Upper Peninsula Pasties Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 950
  • Fat:
  • 49 g
  • Saturated Fat:
  • 16 g
  • Cholesterol:
  • 72 mg
  • Sodium:
  • 1130 mg
  • Carbohydrate:
  • 92 g
  • Fiber:
  • 9 g
  • Protein:
  • 32 g


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Upper Peninsula Pasties

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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

SERVINGS: 12

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 35 min. + chilling Bake: 1 hour

Ingredients:

  • 2 cups shortening
  • 2 cups boiling water
  • 5-1/2 to 6 cups all-purpose flour
  • 2 teaspoons salt
  • FILLING:
  • 12 large red potatoes (about 6 pounds), peeled
  • 4 medium rutabagas (about 3 pounds), peeled
  • 2 medium onions, chopped
  • 2 pounds ground beef
  • 1 pound ground pork
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 2 teaspoons garlic powder
  • 1/4 cup butter
  • Half-and-half cream, optional

Directions:

In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.
    Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings.
    Divide dough into 12 equal portions. On a floured surface,roll out one portion at a time into a 10-in. circle. Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
    Place on ungreased baking sheets. Cut several slits in top of pasties. Brush with cream if desired. Bake at 350° for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold. Store in the refrigerator. Yield: 12 servings.


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