THE PASTY FROM THE UPPER PENINSULA
If you have traveled along the shores of Lake Superior or Michigan in the Upper Peninsula of Michigan, you can't travel far without having a native Finnish staple in the U.P., The Pasty. From the days of iron ore and copper mining to logging, these wonderfully, filling yet easy to eat delicacy is the perfect 'on the go' in the...
Provided by Michelle McCarthy
Categories Other Main Dishes
Time 1h35m
Number Of Ingredients 14
Steps:
- 1. With a wire whisk, mix together flour and salt in a large bowl.
- 2. Cut in shortening.
- 3. Make a well in the center of the mixture and quickly stir in the ice cold water.
- 4. Form dough into a ball; Set aside
- 5. Dissolve the bouillon cube or beef base in the hot water.
- 6. Combine potatoes, carrots, onion, rutabaga, ground beef,pork, salt, pepper,and bouillon.
- 7. Roll out pastry dough into 6 x 8 inch rectangles.
- 8. Place about 1 1/2 cups of filling in the center of each rectangle.
- 9. Bring 6 inch sides together, and seal.
- 10. Cut a slit in the top of each pasty to vent. Place on dull, not black, cookie sheet.
- 11. Bake in 425 degree oven for 45 minutes.
- 12. Serve with Ketchup! Yumm!
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Starlit Dover
[email protected]I would definitely recommend this pasty to others.
Dasiyworld
[email protected]This pasty is a classic comfort food.
Duvan Mauricio Miranda
[email protected]I'm new to cooking, and this pasty was easy to make. It turned out great!
Tusasirwe Meron
[email protected]This pasty is perfect for a potluck or party.
city super
[email protected]I'm not a fan of turnips, so I left them out of this recipe. It was still delicious!
Zainab Elmukhtar
[email protected]This pasty is a bit bland for my taste. I think I'll add some more spices next time.
Yogeeth Avin
[email protected]I'm vegetarian, so I used tofu instead of beef in this recipe. It was delicious!
Heather Stewart
[email protected]I'm allergic to onions, so I substituted leeks in this recipe. It turned out great!
Noob power
[email protected]This pasty is a great way to use up leftover vegetables.
Md tufajjul
[email protected]I love that this pasty can be made ahead of time. It's perfect for busy weeknights.
Wajid Rana
[email protected]This pasty is a bit time-consuming to make, but it's definitely worth the effort. It's a hearty and delicious meal that's perfect for a cold winter day.
Sandy King
[email protected]I'm not sure what I did wrong, but my pasty crust turned out tough and chewy.
Tayyab Janjua
[email protected]This pasty was a bit dry for my taste. I think I'll add some more butter to the filling next time.
Dj Aza
[email protected]I'm from the Upper Peninsula, and I can tell you that this pasty is the real deal. It's everything I remember from my childhood.
Nima Tadesse
[email protected]This pasty is delicious! The crust is flaky and buttery, and the filling is savory and flavorful.
Usman Unique
[email protected]I followed the recipe exactly, and my pasty turned out great. It was a bit time-consuming to make, but it was definitely worth it.
Khanyisile Lukhele
[email protected]I'm not a huge fan of pasties, but this one was really good. The crust was nice and flaky, and the filling was flavorful and moist.
Nontobeko Madida
[email protected]The only thing I would change is to add a bit more salt to the filling. Other than that, it's perfect!
Lorna Anne Skinner Emmons
[email protected]I've made this pasty a few times now, and it's always a hit with my family and friends.
King Adrian
[email protected]This pasty is a labor of love, but it's so worth it! The flavors are incredible, and the crust is flaky and golden brown.