Upper Michigan Pasties Recipes

UPPER PENINSULA PASTIES

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.

OLD MICH.FINNISH PASTIES SAY PASTEES

Steps:

• 1. CRUST: In a large bowl combine, first 4 ingredients. Blend ingredients well, add water one Tablespoon at a time to form a ball of dough. Knead lightly with the heal of your hand to blend evenly.Form into a ball, dust with flour, wrap in wax paper and chill 30 minutes.
• 2. Filling: Divide dough into 6 pieces, roll each into a 10 inch round. Put 1-1/2 cups of filling on half of each round. Moisten the edges andfold the unfilled half over the filled half to enclose it. Pinch the edges together to seal and crimp them together. Put 6 pasties on a lightly greased baking sheet and cut several slits on top. Bake in a preheated oven 350 for 30 minutes. After 30 minutes baking, put i tsp.of butter in a slit of each pastie and continue baking another 30 minutes. Remove from oven, cover with a damp yea towel, cool for 15 minutes. Serve with butter an d ketchup. Can be served warm or cold for a snack or sack lunch.
• 3. NOTE: I was told when the miners went down into the mines, they would put the pastie on there head, under the cap....to keep the pastie warm! Miners wives would crimp the pastie with a ridge on the top, so when they ate with dirty hands..they would hold the pastie by the crimp which helped to keep the pastie cleaner. Then they would throw away the crimp !

PASTIES II

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
• Bake in preheated oven for 1 hour.

CORNISH FINNISH MICHIGAN PASTIES

Steps:

• Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
• Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
• Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
• Bake at 425 degrees F (220 degrees C) for 45 minutes.

UPPER MICHIGAN PASTIES

Steps:

• Crust:.
• Pour the boiling water over the lard until the lard is dissolved.
• Add salt to flour and add this to the waterand lard.
• Mix this together until it forms a ball.
• Wrap in Saran Wrap and refrigerate overnite.
• Filling:.
• Combine the filling ingredients in a large bowl. Let sit and meld together, while rolling out the crust. This chilled dough will make 8 pasties.
• Take one of the dough balls and roll out on a floured surface, roll into a circle about.
• 1/8 inch thick. Do the same with all the dough.
• Put large cupful of filling on the crust; dab ice water around the edge of the crust to seal.
• Add a teaspoon of butter on top of the filling before sealing.
• Fold crust over top of filling like a turnover, and seal edges well.
• Place pasties on baking sheets and bake at 425°F for 15 minutes; then turn oven down to 350°F for 60 mimutes, or until nicely browned.
• When done, brush the top with butter.
• I serve with ketchup.

UPPER PENINSULA OF MICHIGAN ORIGINAL PASTIES

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!

THE PASTY FROM THE UPPER PENINSULA

Steps:

• 1. With a wire whisk, mix together flour and salt in a large bowl.
• 2. Cut in shortening.
• 3. Make a well in the center of the mixture and quickly stir in the ice cold water.
• 4. Form dough into a ball; Set aside
• 5. Dissolve the bouillon cube or beef base in the hot water.
• 6. Combine potatoes, carrots, onion, rutabaga, ground beef,pork, salt, pepper,and bouillon.
• 7. Roll out pastry dough into 6 x 8 inch rectangles.
• 8. Place about 1 1/2 cups of filling in the center of each rectangle.
• 9. Bring 6 inch sides together, and seal.
• 10. Cut a slit in the top of each pasty to vent. Place on dull, not black, cookie sheet.
• 11. Bake in 425 degree oven for 45 minutes.
• 12. Serve with Ketchup! Yumm!