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    You are in: Home / Recipes / Upper Peninsula of Michigan Original Pasties Recipe
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    Upper Peninsula of Michigan Original Pasties

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Chef #487781's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    FILLING

    • 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

    Directions:

    1. 1
      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!
    2. 2
      Mix dough like pie crust.
    3. 3
      Divide into 8 balls.
    4. 4
      Roll out like a pie crust.
    5. 5
      Put filling on half of circle. About 1 cup.
    6. 6
      Crimp like pie crust. Will look like a half circle.
    7. 7
      Put on ungreased cookie sheets.
    8. 8
      Bake at 425 degrees for 20 minutes and 375 for 40 minutes.
    9. 9
      Put slits in top of crust before baking.
    10. 10
      Let sit about 1/2 hour after baking.
    11. 11
      Enjoy!

    Ratings & Reviews:

    • on January 11, 2010

      55

      THESE ARE DELICIOUS! Thanks for posting this family favorite, this is how I learned these, from my dear Father-in-law who was raised in the U.P. It is a family favorite and is very versatile. I have made small ones as appetizers and decreased the ingredients, but made bigger meal-size ones. I must admit I cheat on the pie dough, like my FIL did in his later years, I use a pre=made refrigerator pie dough. I have never used carrot or rutabaga as that is not how it was taught to me, I don't use quite that much salt, even though that is how it was taught to me. My husband recently made these and added 1 clove of diced garlic to the mix, ummmm talk about savory comfort food, this would be the dish for a cold winter day or night! Thanks for posting! UPDATE 1/11/10 When I original posted this review I did not notice that this recipe called for 8 large potatoes......we stopped at 4 potatoes and still had WAY too much! Two large or 3 medium potatoes would be plenty.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Upper Peninsula of Michigan Original Pasties

    Serving Size: 1 (689 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1297.1
     
    Calories from Fat 633
    48%
    Total Fat 70.3 g
    108%
    Saturated Fat 27.1 g
    135%
    Cholesterol 146.8 mg
    48%
    Sodium 1497.6 mg
    62%
    Total Carbohydrate 114.6 g
    38%
    Dietary Fiber 10.1 g
    40%
    Sugars 4.3 g
    17%
    Protein 49.2 g
    98%

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