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Upper Peninsula Pasties Recipe
Upper Peninsula Pasties Recipe photo by Taste of Home

Upper Peninsula Pasties Recipe

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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
TOTAL TIME: Prep: 35 min. + chilling Bake: 1 hour
MAKES:12 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 1 hour
MAKES: 12 servings

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 turkey or beef
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  • 1 pound ground pork
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 2 teaspoons garlic powder
  • 1/4 cup butter
  • Half-and-half cream, optional

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.

Directions

  1. 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.
  2. Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings.
  3. 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.
  4. 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.
Originally published as Upper Peninsula Pasties in Country Woman September/October 1996, p29

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.

Reviews for Upper Peninsula Pasties

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 11, 2014

"I'm making some today usually make pasty pie but going to hand some out and I usually use butter for my crust I'm going to try yours let you know how it turns out just got done making my pastys crust was awesome will definitely use it again"

MY REVIEW
Reviewed Dec. 8, 2014

"This is my second time making this recipe and I really enjoyed it. I could not mound 2 cups of filling for each pasty if I make 12 pasties. Each pasty takes a heaping 1 C of filling. I made half of my pasties with regular potatoes and half with sweet potatoes. I used 2 # of ground beef and 1 # of turkey. Although I've also had success making them with all ground beef. If you follow the recipe and make 12 pasties they are very large and filling! The dough is really forgiving and easy to work with. I was able to roll it out quite thing without it tearing. I definitely will be making this again in the future. They also freeze beautifully. I let them cool completely and then wrap them individually before freezing. They can be reheated in the oven or microwave."

MY REVIEW
Reviewed Nov. 24, 2014

"These were awesome. I did use ready made pie crusts. I will try the crust recipe next time, and there will definitely be a next time. Thanks for sharing."

MY REVIEW
Reviewed Oct. 21, 2014

"we make these all the ntime"

MY REVIEW
Reviewed Oct. 6, 2014

"I loved the crust recipe. I'm from Houghton MI. I grew up on pasties. My mom makes the best pasties but I could never get her crust right unless she was standing next to me telling me what to do. Well now I finally found a great recipe. Of course I add carrots also. I did cut back on the salt in the crust a little. I make mine with ground beef no pork. I also leave out the garlic. After years of trying different crust recipes and failing. This recipe with the boiled water is so easy. I actually got a thumbs up from hubby after 15 years of trial and error. Thanks again I will pass this on."

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