Best 6 Traditional Yooper Pasties Recipes

TRADITIONAL YOOPER PASTIES

Steps:

• 1. 1.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.
• 2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• 3. 3.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.
• 4. 4.Bake in preheated oven for 45 minutes - 1 hour, or until crust is a gorgeous golden brown. To achieve the perfect golden brown color, rub each pasty with just a little bit of milk.

SIMPLE YOOPER STYLE PASTY PIE AN ORIGINAL RECIPE BY: CATHY HURKMANS TOLMAN

Steps:

• 1. Bring 4 ready made refrigerated pie crusts to room tempature . I usually just take them out while prepare the meat mixture and they are softened enough by then to unroll easily. Mix all ingredients ( except the pie crusts) well in a large mixing bowl. It works best to use your hands to mix. Add salt & pepper (to taste) ,a little at a time , as you mix. That allows the salt & pepper to get mixed in better. Place a single crust into each of two deep dish pie plates, press in. Divide meat mixture between the two crusts and pat it down some to hold it together well, it should be well above the depth of the pie plate,be sure to keep it pretty even across so it will cook evenly. Use the other two crusts as tops. Pinch edges together all the way around and cut off excess crust. Cut a few 1 inch slits in top of each pie. Brush edges of crust with a little milk to keep them softer. Bake about 1 hour and 20 minutes at 350* uncovered. If using foil pie plates bake them on a baking sheet. Let the pies set for about 10 minutes before cutting.
• 2. note* If you're unsure if the middle is done you can use a meat thermometer or simply poke the potatoes with a fork to test for doneness.
• 3. THIS RECIPE CAN BE CUT IN HALF VERY EASILY TO JUST MAKE ONE PIE. I LIKE MAKING TWO , BAKING THEM BOTH AND THEN FREEZING ONE FOR ANOTHER DAY. ONE PIE WILL SERVE 4 TO 6 PEOPLE EASILY
• 4. Traditionally in this neck of the woods people eat pastys with either ketchup or beef gravy, but they are also very very tasty on their own.

UPPER PENINSULA PASTIES

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.

DA YOOPER PASTIES

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.

UPPER PENINSULA OF MICHIGAN ORIGINAL PASTIES

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!

PASTIES II

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.