Best 3 The Pasty From The Upper Peninsula Recipes

Embark on a culinary journey to the heart of Michigan's Upper Peninsula and discover the pasty, a delectable dish deeply rooted in the region's mining history. This iconic handheld meat pie encapsulates the essence of comfort food, featuring a flaky crust enveloping a savory filling traditionally made with beef, potatoes, rutabagas, onions, and seasonings. In this article, we present a collection of pasty recipes that pay homage to this beloved tradition while offering unique variations to tantalize your taste buds. From the classic beef pasty to vegetarian and vegan interpretations, these recipes cater to diverse dietary preferences and culinary inclinations. Whether you're a seasoned pasty enthusiast or a newcomer seeking to explore this Upper Peninsula gem, our comprehensive guide will equip you with the knowledge and inspiration to create this iconic dish in your own kitchen.

Here are our top 3 tried and tested recipes!

THE PASTY FROM THE UPPER PENINSULA

The Pasty from the Upper Peninsula image

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

Ingredients

3 1/2 c flour
3/4 c shortening
1 c ice water
3/4 tsp salt
4 1/8 c potato
1 c onion, diced
1 c rutabaga
1 3/4 c shredded carrot
1 lb lean ground beef
3/4 lb lean ground pork
3/4 beef bouillon, cubes or 1 tbls of beef base
1/2 c hot water
1 Tbsp black pepper
1 tsp salt

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!

PASTIES II

Pasties II image

A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.

Provided by RaiderMom

Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes

Time 2h

Yield 6

Number Of Ingredients 11

Ingredients

3 ½ cups all-purpose flour, sifted
1 ½ teaspoons salt
1 cup shortening
1 cup cold water
1 pound boneless round or chuck steak, cut into 1-inch cubes
2 potatoes, peeled and cubed
1 onion, chopped
¼ rutabaga, cubed
1 carrots, diced
salt and pepper to taste
6 tablespoons margarine

Steps:

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
Bake in preheated oven for 1 hour.

Nutrition Facts : Calories 887.1 calories, Carbohydrate 72 g, Cholesterol 47.6 mg, Fat 55.3 g, Fiber 4.5 g, Protein 25 g, SaturatedFat 14.3 g, Sodium 762 mg, Sugar 3.4 g

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:

Choose the Right Potatoes: Use a variety of potatoes that are suitable for baking and mashing, such as Russet, Yukon Gold, or Maris Piper.
Boil Potatoes Properly: Boil the potatoes in salted water until they are tender but still hold their shape. Avoid overboiling, as this can make them too soft and mushy.
Mash Potatoes Thoroughly: Use a potato ricer or a fine-mesh sieve to achieve a smooth and lump-free mashed potato mixture.
Season Generously: Don't be afraid to season the mashed potatoes well with salt, pepper, and butter. You can also add herbs like parsley, chives, or rosemary for extra flavor.
Use Quality Cheese: Choose a good quality cheddar cheese that melts well. Freshly grated cheese is always preferable to pre-shredded.
Don't Overfill the Pasty: Be careful not to overfill the pasty, as this can make it difficult to seal and may cause it to burst during baking.
Crimp the Edges Properly: Use a fork or your fingers to crimp the edges of the pasty firmly to ensure a good seal.
Bake at the Right Temperature: Bake the pasties at a high temperature initially to create a crispy crust, then reduce the heat to allow the filling to cook through.
Let Pasties Cool: Allow the pasties to cool for a few minutes before serving to prevent the filling from oozing out.

Conclusion:

The pasty is a versatile and delicious dish that can be enjoyed as a hearty meal or a quick snack. With its crispy crust and flavorful filling, it's a true culinary delight that has stood the test of time. Whether you're a seasoned cook or a novice in the kitchen, I encourage you to try your hand at making pasties. With careful preparation and attention to detail, you'll be able to create a dish that is both satisfying and memorable. So gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to the heart of the Upper Peninsula. Happy baking!