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Upper Peninsula Pasties

Name: Upper Peninsula Pasties
Prep time: 35 min
Cook time: 60 min
Total time: 1 h 35 min
Yield: 12 servings.
Cuisine: Europe, British
Ingredients: 2 cups shortening; 2 cups boiling water; 5-1/2 to 6 cups all-purpose flour; 2 teaspoons salt; FILLING:; 6 medium red potatoes (about 3 pounds), peeled; 2 small rutabagas (about 1-1/2 pounds), peeled; 1 pound ground beef; 1/2 pound ground pork; 2 medium onions, chopped into 1/4-inch pieces; 3 teaspoons salt; 2 teaspoons pepper; 2 teaspoons garlic powder; 1/4 cup butter; Optional: Half-and-half cream or a lightly beaten large egg

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Test Kitchen Approved

Total Time

Prep: 35 min. + chilling Bake: 1 hour

Makes

12 servings

Updated: Apr. 24, 2023

I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties—traditional meat pies often eaten by hand—are popular there. —Carole Lynn Derifield, Valdez, Alaska

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Ingredients

2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
6 medium red potatoes (about 3 pounds), peeled
2 small rutabagas (about 1-1/2 pounds), peeled
1 pound ground beef
1/2 pound ground pork
2 medium onions, chopped into 1/4-inch pieces
3 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Optional: Half-and-half cream or a lightly beaten large egg

Directions

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.
Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; crumble meat. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings.
Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal.
Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

Pasty Recipe Tips

What is the difference between a pasty and a Cornish pasty?

Pasties came to the U.S. from Cornwall, England. Traditional Cornish Pasties are filled with diced or minced beef, potato, onion, and turnip or rutabaga. But according to the European Union, you can’t call it a Cornish pasty unless it’s made in Cornwall.

What else can I add to this pasty recipe?

To make this pasty recipe your own, add or swap in whatever vegetables and proteins you have in the fridge. Try cubed chicken or turkey, carrots, peas, and other herbs and spices.

What do you eat with a pasty?

Pasties were originally made for miners to take down into the mines—they were an easy, portable meal. Similarly, you can make these to take for a picnic at the park or beach. Pair them with these other picnic sides dishes.

Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant and Teddy Nykiel, Taste of Home Associate Digital Editor

Nutrition Facts

1 pasty: 757 calories, 44g fat (13g saturated fat), 46mg cholesterol, 1060mg sodium, 69g carbohydrate (5g sugars, 5g fiber), 19g protein.