Recipe by The Rock & Roll BBQ Chef
A "Yooper" tradition! This is a basic and semi-traditional style recipe, but feel free to experiment with fillings. I have made them Mexican style and even Asian style! There are even Pasty Drive Thru's in the Upper part of Michigan eh!
- 3 cups flour
- 1 1⁄3 cups Crisco shortening
- 1 teaspoon salt
- 4 medium potatoes
- 1 small rutabaga
- 3 medium white onions
- 5 lbs ground chuck
- 1 lb ground pork
- 4 garlic cloves, minced
- 1 teaspoon black pepper
- 1 1⁄2 teaspoons salt
Directions See How It's Made
- (Crust)Cut the shortening into the salt and flour until it has the texture of cornmeal. (You should use a pastry cutter, available at most grocery stores.
- (Crust)Add ice water 1 tablespoon at a time until the mix is hold together. Don't over mix cus' the crust will get tough. Be careful, add water slowly. It is easy to add but hard to get it out! Set it aside.
- Peel and dice the vegetables. Put in a large bowl and mix with the meat. Mix in the salt and pepper as well.
- Roll out the crust on a lightly floured surface (like a pie crust), make an oval.
- Put about 1 pound of filling on 1/2 of the crust.
- With a wet finger make a line of moisture around the filling.
- Flip the other half of the crust over the filling and press it down over the line of moist dough and crimp the edges.
- Poke the crust 5 times with a fork and place it on an ungreased baking sheet.
- Bake for 20 minutes at 450 degrees F.
- Reduce heat to 350 degrees F and bake for forty more minutes.
- Let them cool for about 15-20 minutes on the sheet before eating.
- Serve with ketchup, bbq sauce, butter, hot sauce, or your favorite condiment.