Best 2 Copper Country Pasties Recipes

In the heart of Michigan's Upper Peninsula lies a culinary treasure born from the hands of Cornish miners: the Copper Country pasty. This savory delight, also known as a górnicy pasty, is a perfect blend of flavors and textures, a testament to the resilience and resourcefulness of the region's early settlers. Discover the art of crafting this iconic dish with our collection of Copper Country pasty recipes, each offering unique variations to tantalize your taste buds. From the classic meat and potato filling to vegetarian and vegan alternatives, embark on a culinary journey that pays homage to the rich heritage of the Copper Country.

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:

Use cold butter for the pastry dough: This will help to keep the dough flaky and prevent it from becoming greasy.
Work the dough quickly and gently: Overworking the dough will make it tough.
Roll the dough out evenly: This will help to ensure that the pasties cook evenly.
Fill the pasties generously: Don't be afraid to pack the pasties full of filling.
Seal the pasties well: This will help to prevent the filling from leaking out during baking.
Bake the pasties at a high temperature: This will help to create a crispy crust.
Let the pasties cool slightly before serving: This will help to prevent the filling from burning your mouth.

Conclusion:

Copper Country pasties are a delicious and hearty meal that can be enjoyed by people of all ages. They are perfect for a quick and easy lunch or dinner, or for a packed lunch. With a variety of fillings to choose from, there is sure to be a pasty that everyone will enjoy. So next time you are looking for a tasty and satisfying meal, give Copper Country pasties a try. You won't be disappointed!

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