- 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 or margarine
- 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 forUpper Peninsula Pasties
"Oh beloved pasties! Grew up a Yooper. As stated by others, they are Cornish, adopted by the Finnish, English, Croatian-even Italian miners of the U.P. The ultimate U.P. comfort food! All of our Grandmas' recipes are the best, yes? This recipe is not close to mine-except for the firm crust using boiling water. Makes the crust firm enough to make perfectly portable pasty. Russet potatoes, no garlic, no cream. (Cream was not something a poor miner's family would use in an everyday lunch.) Double the crust and make more, smaller pasties. Not a true U.P. old-time recipe."
"The dough recipe is good, but this is waaaay too much filling for 12 pasties. I made another half batch of dough for a total of 18 pasties and it was still too much filling. Got annoyed and threw the rest of the filling in a baking dish with a sheet of puff pastry on top. Next time will start with 2 lbs of meat and 2 lbs of potatoes and see what happens."
"I am originally from the UP too. I make these every so often. I have not made this recipe but close to what I make. I use round steak instead of hamburger. Just a helpful hint . . . use a cover of a pot to cut out the dough for pasty like a cookie cutter."
"Great recipe. I grew up eating pasties, & every family has their own take on how they should be made...apparently some people on here believe their way is the only way. I believe that the pasty was invented to use up leftovers, or whatever suitable ingredients you have on hand, which is what we often did. We also frequently used venison or a combination of venison with pork."
"The are not UP Pasties they are Finnish pasties. Pasties came to the UP from Cornwall England that were a staple of the miners lives. Never was the meat ground. That's just for starters,"
"Interesting twist on the traditional. And sorry yourmominem, pasties came from Cornwall, UK."
"There is No Garlic in the Traditional Pasty or Cream! I've lived in the U.P my whole life,now 45. If you add this you won't have the original.We also don't use Red potatoes,we use Russett,also a lot of pasty makers up here add some carrots"
"Great recipe and dough is perfect for Pasties but this makes way too much filing for 12 of them. You could easily cut it in half and have more than enough."
"The Pasty was brought to the UP via Cornish miners, not Finlanders! The Finns and others adopted them as their own. Being a Yooper all my life, never heard of Garlic in Pasties and they always use Russet Potatoes as that is what they grow there. UP has huge potato farms."
"Great receipe!The U.P pasty was brought to Northern Michigan via the Finlanders. You English folk can stick to the delicious Fish and Chips claim to fame lol."