Upper Peninsula Pasties

  Dinner

I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties—traditional meat pies often eaten by hand—are popular there.

Upper Peninsula Pasties

Average Rating: 4.521739

TOTAL TIME: Prep: 35 min. + chilling Bake: 1 hour
YIELD: 12 servings.

Ingredients

  • 2 cups shortening
  • 2 cups boiling water
  • 5-1/2 to 6 cups all-purpose flour
  • 2 teaspoons salt

  • FILLING:
  • 6 medium red potatoes (about 3 pounds), peeled
  • 2 small rutabagas (about 1-1/2 pounds), peeled
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 2 medium onions, chopped into 1/4-inch pieces
  • 3 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons garlic powder
  • 1/4 cup butter
  • Half-and-half cream or a lightly beaten large egg, optional

Instructions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Nutrition Facts

1 pasty: 757 calories, 44g fat (13g saturated fat), 46mg cholesterol, 1060mg sodium, 69g carbohydrate (5g sugars, 5g fiber), 19g protein.

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