Sunday, April 3, 2011

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.

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

  • 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

  • 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 375ยบ. 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.


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