Best 3 Simple Yooper Style Pasty Pie An Original Recipe By Cathy Hurkmans Tolman Recipes

**Savor the Unique Delights of Yooper-Style Pasty Pie: A Culinary Journey to Michigan's Upper Peninsula**

Originating from Michigan's Upper Peninsula, the Yooper-style pasty pie is a delectable dish that has captivated taste buds for generations. This hearty and flavorful pie is a testament to the region's rich mining history, where it was a staple food for miners seeking sustenance during long shifts underground. Today, the Yooper-style pasty pie continues to be a beloved dish, enjoyed by locals and visitors alike.

Within this article, you'll find a collection of carefully curated recipes that showcase the diverse culinary expressions of the Yooper-style pasty pie. From a classic beef pasty recipe that embodies the traditional flavors of the Upper Peninsula to a mouthwatering chicken pasty recipe that offers a unique twist on this iconic dish, our selection of recipes caters to every palate. Whether you're a seasoned cook looking to explore the depths of Yooper-style pasty pie or a beginner seeking an introduction to this culinary gem, our recipes provide clear instructions and helpful tips to ensure a successful and enjoyable cooking experience.

So, prepare to embark on a culinary journey to the heart of Michigan's Upper Peninsula as we delve into the world of Yooper-style pasty pie. Gather your ingredients, preheat your oven, and let's begin our delicious adventure together!

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.

DA YOOPER PASTIES

Da Yooper Pasties image

We love a good pasty and this is a recipe I've developed to highlight the best of the flavors. We love butter pastry over lard or shortening, so this recipe uses a butter pastry crust recipe originally from Gourmet magazine. Prep time does not include one hour to chill pastry dough. There will be filling left over that I like to bake in a separate dish (covered!) for the little one. Enjoy!

Provided by lolablitz

Categories Savory Pies

Time 2h

Yield 4 pasties, 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons salt
3/4 cup cold unsalted butter, cut into bits
6 -7 tablespoons ice water
1 1/2 lbs ground beef
2 cups potatoes, diced
1 cup rutabaga, small dice
3/4-1 cup sweet onion, small dice
3 carrots, cut into coins
1 tablespoon seasoning salt
1 tablespoon dried parsley

Steps:

Make dough:.
Mix flour and salt in a large bowl and cut in butter.
Add ice water, 1 tablespoon at a time, tossing with a fork until incorporated.
Knead until well blended.
Form into four balls and chill for 1 hour or more covered in plastic wrap.
Remove pastry from fridge 30 minutes prior to rolling it out.
Make Filling:.
Preheat oven to 400 degrees.
Mix all ingredients together in large bowl.
Let flavors marry while rolling out dough.
Dust flat surface with flour and roll out dough into circles 1/8" thick.
Place large cupful of filling onto center of each dough circle.
Pull top over and, using fingertips, dot edges with water.
Seal edges together and then fold over on itself to form a double seal.
Cook in preheated oven for 50-60 minutes.

QUICK PASTY PIE

Quick Pasty Pie image

This is my much quickened version of a pasty, put into pie form. For those who are unfamiliar with pasties, they are a pastry filled with meat, potatoes and onions, then folded into a half-circle. I live in an old mining town and these are still popular from the old days when the men would take them in their lunch boxes.

Provided by Tee Lee

Categories Savory Pies

Time 1h

Yield 8 inch pie, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 refrigerated pie crusts, at room temperature (1 package)
5 -6 cups frozen hash browns
1 lb lean ground beef
1/2-1 small onion, grated with cheese grater
2 garlic cloves, minced
salt and pepper
1/2 cup carrot, shredded (optional)
beef gravy (optional)
ketchup (optional)

Steps:

Preheat oven to 450°F.
Place crust in an 8-inch pie pan and press into bottom of pan.
In a large bowl, thoroughly combine hash browns, ground beef, shredded onion, garlic, salt and pepper, and carrots (if using).
Place filling into the pie pan and top with second pie crust.
Seal edges of crusts together and cut vents into the top crust.
Bake for 50-60 minutes or until meat is cooked through (I use a meat thermometer).
Serve topped with beef gravy or ketchup, if desired.
***TIP - to prevent the edges of the pie crust from browning to quickly, wrap aluminum foil around the edges of the pie before baking, then remove with 20 minutes left.

Tips:

Use cold butter: This will help to create a flaky crust.
Work the dough quickly: Overworking the dough will make it tough.
Chill the dough before rolling it out: This will help to prevent the dough from shrinking in the oven.
Use a sharp knife to cut the dough: This will help to prevent the dough from tearing.
Brush the edges of the dough with water before sealing: This will help to create a tight seal.
Bake the pasties in a preheated oven: This will help to ensure that they cook evenly.
Let the pasties cool slightly before serving: This will make them easier to handle.

Conclusion:

Yooper-style pasty pie is a delicious and hearty dish that is perfect for a meal on the go. It is easy to make and can be customized to your liking. With a little planning, you can have a delicious pasty pie on the table in no time. So next time you are looking for a quick and easy meal, give Yooper-style pasty pie a try. You won't be disappointed!