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My review
Pasties II
1
RaiderMom
"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."
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Ingredients
2 h servings 887Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 142173 Ratings
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Most helpful positive review
2/25/2006
Pasties actually originate in Cornwall, England. This recipe is pretty close to the pasties my mom and Grandma used to make. It was a mortal sin to use carrots though. They always used Swede (Ru...
Most helpful critical review
2/21/2008
As a yooper for most of my life, I have to say that the traditional U.P. pasty is made with ground beef, usually hamburger as it adds more flavor. When purchasing a pasty this is the usual form...
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2/25/2006
Pasties actually originate in Cornwall, England. This recipe is pretty close to the pasties my mom and Grandma used to make. It was a mortal sin to use carrots though. They always used Swede (Ru...
10/26/2007
This is a great recipe. I made it exactly as is. For those who thought it was bland the beauty of pasties - they can be adjusted to your tastes by adding other meats, spices, and herbs. Many peo...
5/4/2007
My dad hails from Escanaba Michigan and this is exactly how my Mom and I make them, down to the butter on top for extra moisture! Also, thanks for the tip on rubbing the tops with milk we've nev...
2/21/2008
As a yooper for most of my life, I have to say that the traditional U.P. pasty is made with ground beef, usually hamburger as it adds more flavor. When purchasing a pasty this is the usual form...
10/5/2006
Very good and looks beautiful. I sprinkled the meat mixture with powdered gravy mix, added 2T of water and a generous dose of Worcestershre Sauce. A hit with the kids so it is a keeper!
7/3/2006
I have had these for years, my Dad was from Northern Minnesota. We don't put the carrots in. Put a couple of slabs of butter on top of the filling before putting the pie dough over and cut a c...
4/12/2010
My Grandparents immigrated from Finland to the U/P in MI and I grew up eating this style of Pastie. I put meat layer on top to flavor veg's underneath as they bake. I use stew meat (diced small)...
7/29/2008
Extremely similar to my family's pasty recipe. They are from the "UP" and have passed their recipe down for at least 4 generations, that I know of. Pasties are real comfort food and quite delici...
11/10/2002
My family went to the UP this summer for the first time. It was fabulous and so were the pasties we enjoyed there. This recipe tasted exactly like the pasties we ate while sitting on the shore...