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 turkey or 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
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The recipe was excellent, however, like a true Cornish Pasty I make mine with Lard. Any left over dough I form into discs wrap them in plastic wrap, and place them in zip lock bags. They thaw quickly and are just as good frozen as when the dough is made fresh. So if you feel like making just 1 or more, you only have to remove from the freezer the amount you need. I don't have to tell you that I am a Yooper and born and raised in the Upper Peninsula. If you come from a mining town you know how to make a pasty.
These pasties were great. I just got back from Michigan and they were as good or better. The crust recipe I questioned the boiling water but it was great also. The Michigan ones were sorta more bread. I got mine from a shop 20 miles west of the bridge. Thanks for the great recipe!!!!
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,