Upper Peninsula Pasties Recipe
- 2 cups shortening
- 2 cups boiling water
- 5-1/2 to 6 cups all-purpose flour
- 2 teaspoons salt
- 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
- 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.
Reviews for Upper Peninsula Pasties(8)
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I too am a YOOPER now in Alabama. My Mom still makes pasty's. I cheat a bit. I buy premade pie crust and make a whole pie. I also grind my veggies with an old fashion counter clamp grinder. Everyone needs to try a Pasty. My southern hubby loves them. I do Ketchup, he likes brown gravy. YUM YUM.
These are absolutely fabulous. I was a bit skeptical about the boiling water for the crust but it is exceptional. The one thing I did, going off others reviews, was half the filling recipe...mistake! I only went with heaping cup of filling, I got 12 and had crust left over...next time, and there will be a next time, I will follow this to the T!!
Like the cook, I also grew up in the U.P. I have made this recipe and these pasties turn out exactly like those that the local U.P. bakeries sell; and they are extraordinary! They roll the dough very thin, though (maybe the reviewers are not and that's why they say "too much filling"). Carole, I don't know how you got a hold of this precious recipe, but thanks for sharing,
This recipe is great although measurements for the filling make WAY more than the crust makes.. I'd cut the filling recipe in half or at least double the crust recipe. Plus I'm not sure about making the crust with boiling water.. I'd add the lard to the flour/salt and mix until it forms pebble sized balls.. then add cold water slowly until you get the right consistency. You could also add carrots/take away the rutabaga depending on taste..
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.