Prep 2 hrs
Cook 1 hr
Pasties are a beef and pork pie with vegtables. They are as common in the Upper Penninsula of Michigan as Big Macs. When the copper mines were booming a century ago, people from all over Europe flocked to our area, and the pasties brought over by the Cornish, quickly caught on. These are time consuming to make, but the end results are worth it! Make a double batch and freeze half! By the way, the "a" is silent in pasty!
- 3 cups flour
- 3⁄4-1 1⁄2 cup butter (cold and cut into bits)
- 1 1⁄2 teaspoons salt
- 6 tablespoons water
- 1 lb round steak, coarsely ground
- 1 lb boneless pork loin, coarsely ground (or you can use 1 lb ground chuck and l lb ground pork)
- 5 carrots, chopped
- 2 large onions, chopped
- 1⁄2 cup rutabaga, chopped (can substitute turnip)
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- In a large bowl, combine flour, butter and salt. Blend ingredients until well combined.
- Add water, one tablespoon at a time to form a dough.
- Toss mixture until it forms a ball.
- Knead dough lightly against a smooth surface with heel of the hand to distribute fat evenly.
- Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
- Filling:Combine all filling ingredients in a large bowl.
- Divide the dough into 6 pieces. Roll each of the pieces into a 10-inch round on a lightly floured surface.
- Put 1-1/2 cups of filling on one half of the round.
- Moisten the edges with water. Fold the unfilled half over the filling to enclose it.
- Pinch the edges together to seal. Crimp edges decorativley with a fork.
- Transfer pasty to lightly buttered baking sheet and cut several slits in the top.
- Repeat with the other dough rounds.
- Bake in a preheated 350 degree Fahrenheit oven for 30 minutes.
- Put 1 teaspoon of butter through a slit in each pasty and continue baking for 30 minutes more.
- Remove from oven, cover with a damp tea towel, cool for 15 minutes.
- Serve with additional butter and ketchup, if desired.
Living in the U.P. all of my life - but never having had an actual recipe written down, I was trying to find one to send to my brother. I could only tell him 'a big onion, chopped steak .... etc.' I've always just threw in this and tossed in that and never had a recipe written down. I tried this one but modified it a bit. I only added 3 carrots (they tend to dry out the meat mixture) and added 4 tbls. of butter to the meat mixture (you really have to mix it with your hands). I also added 1/4 c. of water - I'm still trying to find a crust that isn't so rich. I only modified it because of my past history with making pasties, but this was a great recipe!
We love Pasties! My husband and his family are from Texas and I (born and raised yoopper) had my mom send me some from the UP and everyone love them. Now I can make them and surprise everyone.
Thanks for the memories of the UP. Its been awhile sence we had UP pasties, remembering as soon as we cross the BIG MAC we were having some pasties on the way camping. We now live in Oregon and its a ways to get back. Long live the UPpers.