Rating: 4.5 stars
179 Ratings
  • 5 star values: 130
  • 4 star values: 36
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 2

A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.

Recipe Summary

prep:
1 hr
cook:
1 hr
total:
2 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

887 calories; protein 25g; carbohydrates 72g; fat 55.3g; cholesterol 47.6mg; sodium 762mg. Full Nutrition
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