Upper Peninsula Pasties
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.
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.
- 1 pound ground beef
- 1/4 cup butter
- 2 cups boiling water
- 2 teaspoons salt
- 2 teaspoons garlic powder
- filling:
- 2 teaspoons pepper
- 1/2 pound ground pork
- 3 teaspoons salt
- 2 cups shortening
- 5-1/2 to 6 cups all-purpose flour
- 6 medium red potatoes (about 3 pounds) peeled
- 2 small rutabagas (about 1-1/2 pounds), peeled
- 2 medium onions, chopped into 1/4-inch pieces
- half-and-half cream or a lightly beaten large egg optional
- Carbohydrate 1.51080889957626 g
- Cholesterol 74.3304629625421 mg
- Fat 38.0194658330563 g
- Fiber 0.583485771016178 g
- Protein 14.7016019946538 g
- Saturated Fat 16.0534080211756 g
- Serving Size 1 1 servings. (142g)
- Sodium 88.3886177101363 mg
- Sugar 0.927323128560087 g
- Trans Fat 2.91088181474782 g
- Calories 409 calories
Step-by-step
- 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 pork and beef; 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 one portion at a time into an 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 degrees until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.
A Taste of Home: My Upper Peninsula Pasties Recipe
The aroma of baking pasties always takes me back to my childhood in Michigan's Upper Peninsula. Growing up in a community rich in English heritage, pasties were more than just a meal; they were a tradition, a symbol of our shared history and a delicious comfort food that warmed our bellies and our hearts. These hand-held meat pies, filled with savory goodness, are a testament to the simple pleasures of life and the enduring power of family recipes. This recipe isn't just about making pasties; it's about sharing a piece of my heritage with you, inviting you to experience the comforting warmth and satisfying flavors that have been passed down through generations.
The process of making pasties, from the careful preparation of the dough to the meticulous assembling of the filling, is a labor of love. It's a ritual that allows for reflection and connection, a moment to slow down and appreciate the simple things. The satisfying crackle of the pastry as you bite into it, the tender potatoes and rutabagas blending seamlessly with the rich, seasoned meat – each bite is a journey back to my childhood, a reminder of the warmth and love that filled our home. The best part? Sharing these pasties with loved ones, watching their faces light up as they savor each delicious mouthful. It's a tradition I cherish and one I'm thrilled to share with you.
The Dough: The Foundation of Flavor
The secret to a truly exceptional pasty lies in its dough. A perfectly crafted dough is flaky, tender, and provides the ideal contrast to the hearty filling. The recipe calls for a simple combination of flour, shortening, water, and salt, but the technique is crucial. The dough needs time to rest in the refrigerator, allowing the gluten to relax and the flavors to meld. This step is non-negotiable; it's the foundation upon which the entire pasty is built.
The Filling: A Symphony of Savory Flavors
The filling is where the true artistry lies. The careful selection of ingredients – tender potatoes and rutabagas, savory ground beef and pork, and aromatic onions – creates a harmonious blend of textures and tastes. The addition of salt, pepper, and garlic powder enhances the natural flavors of the ingredients, creating a symphony of savory goodness. The key here is to ensure that the filling is not overly wet, as this could lead to a soggy pasty. I prefer to use a combination of ground beef and pork for a richer, more complex flavor. The texture of the filling is also important, striking a balance between tender vegetables and flavorful meat.
The Assembly: A Labor of Love
Assembling the pasties is a meditative process. It's about taking your time, carefully rolling out the dough, mounding the filling, and sealing the edges with precision. Each pasty is a miniature work of art, a testament to patience and care. The process is more involved than other recipes, but worth the extra time. The simple act of creating these pies connects me to generations past and brings comfort in the process.
Baking to Perfection: The Golden Brown Finish
Baking the pasties until they reach a perfect golden brown is the final act in this culinary journey. The aroma that fills the kitchen during this stage is nothing short of magical. The slight crackle of the pastry as it bakes is a sweet symphony, a sign that the inside is warming, the meat is tenderizing, and the vegetables are softening into deliciousness. The result is a pasty with a perfectly crisp crust and a warm, savory interior. The entire process is an experience that connects the maker to tradition and family.
Beyond the Recipe: A Legacy of Taste and Tradition
This pasty recipe is more than just a set of instructions; it's a legacy. It's a piece of my family's history, a testament to the enduring power of culinary traditions and the joy of sharing a meal with loved ones. It's a reminder that the simplest pleasures in life – the aroma of freshly baked bread, the warmth of a shared meal, the comforting embrace of family – are the things that truly matter. And for me, that's the most valuable ingredient of all.
I encourage you to try this recipe and experience the magic of Upper Peninsula pasties for yourself. Share them with friends and family, and let the delicious aroma and the taste transport you to the heart of Michigan's Upper Peninsula. May your pasties be as heartwarming and satisfying as mine have always been.
