Best 2 Upper Peninsula Pasties Recipes

In the heart of Michigan's Upper Peninsula, a culinary treasure awaits: the pasty. A delectable handheld feast, the pasty has captivated taste buds for generations and become an iconic symbol of the region's rich cultural heritage. This article presents a collection of authentic pasty recipes that pay homage to the traditional flavors and techniques passed down from generations of pasty makers. From the classic beef pasty to vegetarian and vegan variations, these recipes offer a taste of the Upper Peninsula's culinary legacy. Discover the art of crafting the perfect pasty, with flaky, golden-brown crust encasing a savory filling of tender meat, hearty vegetables, and aromatic herbs. Unleash your inner chef and embark on a culinary journey to recreate this iconic dish in your own kitchen, capturing the essence of the Upper Peninsula's pasty tradition.

Here are our top 2 tried and tested 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.

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:

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 make it easier to work with.
Use a sharp knife to cut the dough: This will help to prevent the edges from tearing.
Crimp the edges of the pasties well: This will help to seal them and prevent the filling from leaking out.
Bake the pasties until they are golden brown and the filling is cooked through: This will ensure that the pasties are cooked evenly.
Let the pasties cool slightly before serving: This will make them easier to handle.

Conclusion:

Upper Peninsula pasties are a delicious and hearty meal that is perfect for a cold day. They are also a great way to use up leftover meat and vegetables. With a little planning, they are easy to make and can be enjoyed by people of all ages. So next time you are looking for a comforting and satisfying meal, give Upper Peninsula pasties a try!