UPPER PENINSULA PASTIES RECIPE: HOW TO MAKE IT
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. —Carole Lynn Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 35 minutes
Prep Time 35 minutes
Cook Time 60 minutes
Yield 12 servings.
Number Of Ingredients 15
Steps:
- 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. , 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; crumble meat. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , 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. , 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 : Calories 757 calories, FatContent 44g fat (13g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 1060mg sodium, CarbohydrateContent 69g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 19g protein.
PASTIES II RECIPE | ALLRECIPES
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.
Provided by RaiderMom
Categories Pasties
Total Time 2 hours 0 minutes
Prep Time 1 hours 0 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 887.1 calories, CarbohydrateContent 72 g, CholesterolContent 47.6 mg, FatContent 55.3 g, FiberContent 4.5 g, ProteinContent 25 g, SaturatedFatContent 14.3 g, SodiumContent 762 mg, SugarContent 3.4 g
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EASY CORNISH PASTIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 05 minutes
Category Dinner
Calories 289 calories per serving
- In a skillet, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool. , Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square. , Moisten edges of crust with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on 2 parchment-lined baking sheets. Bake at 400° until golden brown, 20-25 minutes.
MICHIGAN PASTY (MEAT HAND PIE) : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Reviews 3.4
Total Time 2 hours 45 minutes
Category main-dish
Cuisine american
- Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.
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