Weekend Recipe: A Michigan Favorite - Pasties

I know what you are thinking. No. It is not pronounced the same way as that tiny bit of fabric an exotic dancer wears. Pasties (pronounced past-ees) are a favorite meal for those in Michigan's Upper Peninsula (da U.P.,eh, for those in the know). My younger sister used to work for a pastie shop (yes, there are restaurants dedicated to the delicacy) while in college and passed along this recipe, which has been a favorite of ours for a number of years. And the great part about this recipe - it makes A LOT! Freeze the extras for an easy and delicious family meal mid-week.

INGREDIENTS:
Crust Dough

• 8 cups flour
• 3 1/2 cups shortening
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 cup ice-cold water

Crust Basting

• 1 egg
• 1 teaspoon vinegar

Filling

• 3 pounds diced, ground round steak (or try hamburger or venison burger)
• 1 1/2 pounds finely-chopped rutabaga
• 2 1/2 pounds peeled, sliced potatoes
• 3 large chopped onions
• 1/2 pinch salt
• 1/2 pinch pepper
• optional: 3/4 pound diced carrots

DIRECTIONS:

• Mix dough for crust, being careful to not over-handle. Divide dough into 4-ounce pieces, shaping each into a flat, 10-inch circle. Place 1 cup of filling into each shaped dough crust. Fold top of dough crust over and crimp edges. Bake 45-60 minutes at 375º. Baste tops of pasties. Makes enough to freeze for leftovers, about 10-12 pasties. Serve with either gravy or spicy pastie sauce. Can't find pastie sauce? Try Heinz spicy ketchup.

Enjoy!