Best 2 Upper Peninsula Pasties Recipes

Upper Peninsula pasties are a delicious and hearty dish that has been enjoyed by people in the Upper Peninsula of Michigan for generations. Made with a flaky pastry crust and filled with a variety of meats, vegetables, and seasonings, these pasties are the perfect comfort food for a cold winter day or a summer picnic. While there are many different recipes for Upper Peninsula pasties, they all share a few common features.

Let's cook with our recipes!

UPPER PENINSULA PASTIES

Upper Peninsula Pasties image

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

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 15

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
Half-and-half cream or a lightly beaten large egg, optional

Steps:

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; break into small crumbles. 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.

Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.

UPPER PENINSULA OF MICHIGAN ORIGINAL PASTIES

Upper Peninsula of Michigan Original Pasties image

These were brought to the UP by Cornish Miners. It is still a very popular dish in the mining communities of the U.P. of Michigan.

Provided by larryvitse

Categories One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

8 large potatoes, cube
1 1/2 lbs flank steaks, cut in small pieces
1 lb pork steak, cut in small pieces
1 large onion, diced
3 1/2 teaspoons salt
black pepper, to teaste
2 tablespoons parsley
1/2 cup rutabagas (optional) or 1/2 cup carrot, diced (optional)
4 -5 cups flour
2 cups lard or 2 cups Crisco
1 1/4 teaspoons salt
1 teaspoon sugar
3/4-1 cup water

Steps:

Cube all of the above ingredients. The filling including the meat is not cooked. Those of us who are Yoopers (originally from the Upper Penninsula know that the meat is never cooked before baking a Pastie!
Mix dough like pie crust.
Divide into 8 balls.
Roll out like a pie crust.
Put filling on half of circle. About 1 cup.
Crimp like pie crust. Will look like a half circle.
Put on ungreased cookie sheets.
Bake at 425 degrees for 20 minutes and 375 for 40 minutes.
Put slits in top of crust before baking.
Let sit about 1/2 hour after baking.
Enjoy!

Nutrition Facts : Calories 1297.1, Fat 70.3, SaturatedFat 27.2, Cholesterol 146.9, Sodium 1497.6, Carbohydrate 114.6, Fiber 10.1, Sugar 4.4, Protein 49.2

Tips:

Use a good quality pie crust. This will make a big difference in the final product. You can use a store-bought pie crust or make your own. If you're making your own, use a recipe that results in a flaky, buttery crust.
Don't overfill the pasties. This will make them difficult to seal and they may burst open during baking. Fill them just until the filling is mounded slightly in the center.
Seal the pasties well. This is important to prevent the filling from leaking out. Use a fork to crimp the edges of the dough together or use a pastry sealer.
Bake the pasties at a high temperature. This will help to create a crispy crust and prevent the filling from becoming soggy. Bake the pasties at 400 degrees Fahrenheit for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pasties cool slightly before serving. This will allow the filling to set and make them easier to handle.

Conclusion:

Pasties are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and even easier to eat! Next time you're looking for a quick and satisfying meal, give pasties a try.