Best 2 Copper Country Pasties Recipes

In the heart of Michigan's Upper Peninsula lies a culinary treasure that has been passed down through generations - the Copper Country pasty. This iconic dish, a savory pastry filled with a hearty medley of meat, vegetables, and seasonings, has a rich history deeply rooted in the region's mining heritage. Copper Country pasties embody the spirit of the region's hardworking miners, providing them with a portable and nourishing meal that could be easily carried underground or enjoyed during long shifts.

Check out the recipes below so you can choose the best recipe for yourself!

COPPER COUNTRY PASTIES

Copper Country Pasties image

Provided by John Willoughby

Categories dinner, main course

Time 2h

Yield 6 pasties

Number Of Ingredients 7

Ingredients

1 double-crust pie dough, preferably made with shortening
1 1/4 pounds coarsely ground sirloin, flank or chuck steak (or you may chop into 1/4-inch dice)
2 russet potatoes, peeled and thinly sliced
1 large onion, halved and thinly sliced
1 medium rutabaga, peeled and thinly sliced
Salt and pepper to taste
2 tablespoons butter

Steps:

Divide the pie dough into 6 equal portions, press each into a flat disc, then stack them on a plate, cover with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 400. Line a baking sheet with parchment paper.
Combine all the filling ingredients in a large bowl (be liberal with the salt and pepper) and mix well.
Roll out each dough disc into a 9-inch circle and brush edges with water. Place about 1/6 of meat-vegetable mixture off-center on each circle, topping each with 1/6 of the butter. Fold the large side of the dough over the filling, then crimp the edges to seal. Place on the prepared pan and cut several slits in the tops.
Bake about 15 minutes, then reduce heat to 350 and continue to bake (20 to 30 minutes) until the tip is golden brown. Serve with plenty of ketchup.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 17 grams, Carbohydrate 37 grams, Fat 30 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 12 grams, Sodium 706 milligrams, Sugar 4 grams, TransFat 1 gram

COPPER COUNTRY PASTIES

Copper Country Pasties image

Pasties are a beef and pork pie with vegtables. They are as common in the Upper Penninsula of Michigan as Big Macs. When the copper mines were booming a century ago, people from all over Europe flocked to our area, and the pasties brought over by the Cornish, quickly caught on. These are time consuming to make, but the end results are worth it! Make a double batch and freeze half! By the way, the "a" is silent in pasty!

Provided by yooper

Categories Pork

Time 3h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups flour
3/4-1 1/2 cup butter (cold and cut into bits)
1 1/2 teaspoons salt
6 tablespoons water
1 lb round steak, coarsely ground
1 lb boneless pork loin, coarsely ground (or you can use 1 lb ground chuck and l lb ground pork)
5 carrots, chopped
2 large onions, chopped
1/2 cup rutabaga, chopped (can substitute turnip)
2 teaspoons salt
1/2 teaspoon pepper

Steps:

In a large bowl, combine flour, butter and salt. Blend ingredients until well combined.
Add water, one tablespoon at a time to form a dough.
Toss mixture until it forms a ball.
Knead dough lightly against a smooth surface with heel of the hand to distribute fat evenly.
Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
Filling:Combine all filling ingredients in a large bowl.
Divide the dough into 6 pieces. Roll each of the pieces into a 10-inch round on a lightly floured surface.
Put 1-1/2 cups of filling on one half of the round.
Moisten the edges with water. Fold the unfilled half over the filling to enclose it.
Pinch the edges together to seal. Crimp edges decorativley with a fork.
Transfer pasty to lightly buttered baking sheet and cut several slits in the top.
Repeat with the other dough rounds.
Bake in a preheated 350 degree Fahrenheit oven for 30 minutes.
Put 1 teaspoon of butter through a slit in each pasty and continue baking for 30 minutes more.
Remove from oven, cover with a damp tea towel, cool for 15 minutes.
Serve with additional butter and ketchup, if desired.

Tips:

Choose the right potatoes. Russet potatoes are the best choice for pasties because they are starchy and hold their shape well.
Don't overwork the dough. Overworking the dough will make it tough. Mix the ingredients until they just come together, then knead it briefly on a lightly floured surface.
Chill the dough before rolling it out. Chilling the dough will make it easier to roll out and prevent it from sticking to the rolling pin.
Use a sharp knife to cut the dough. A sharp knife will make clean cuts and prevent the dough from tearing.
Crimp the edges of the pasties well. Crimping the edges of the pasties will help to seal them and prevent the filling from leaking out.
Bake the pasties at a high temperature. Baking the pasties at a high temperature will create a crispy crust and prevent the filling from becoming soggy.
Let the pasties cool slightly before serving. Letting the pasties cool slightly before serving will make them easier to handle and prevent the filling from burning your mouth.

Conclusion:

Copper Country pasties are a delicious and hearty meal that is perfect for a cold winter day. They are easy to make and can be filled with a variety of ingredients. Whether you are looking for a traditional pasty or something more unique, there is sure to be a recipe that you will enjoy. So next time you are looking for a new and exciting meal, give Copper Country pasties a try.

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