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(4)
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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.
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".
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.
Finally a real U.P. Pastie recipe!