PASTIES II
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 Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 2h
Yield 6
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, Carbohydrate 72 g, Cholesterol 47.6 mg, Fat 55.3 g, Fiber 4.5 g, Protein 25 g, SaturatedFat 14.3 g, Sodium 762 mg, Sugar 3.4 g
MICHIGAN PASTIES
This is a traditional Northern family recipe of mine. Fantastic and very flexible as you can pick and choose what you put in your own pasties to fit your tastes. Plus any leftover filling can be used to make a meat pie or be served with rice as leftovers.
Provided by catercow
Categories Potato
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix cubes of turkey, potatoes, carrot, and onion in a large bowl. Add salt pepper and seasonings.
- Mix flour, shortening and salt. Gradually mix in 1/3 cup of water using a fork. Pat into a ball.
- Divide into smaller balls and roll dough out to size of 8 inch pie tin.
- Place 1 cup mixed filling on half of a rolled crust, fold over, and seal edges. Press edges down with fork.
- Brush with milk and bake at 475 degrees for 20 minutes.
- Reduce heat to 375 degrees for an additional 20 minutes.
- Serve with ketchup or steak sauce.
Nutrition Facts : Calories 565.6, Fat 23.4, SaturatedFat 7.2, Cholesterol 94.7, Sodium 163.4, Carbohydrate 59.5, Fiber 3.5, Sugar 2, Protein 27.6
UPPER PENINSULA OF MICHIGAN ORIGINAL PASTIES
These were brought to the UP by Cornish Miners. It is still a very popular dish in the mining communities of the U.P. of Michigan.
Provided by larryvitse
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cube all of the above ingredients. The filling including the meat is not cooked. Those of us who are Yoopers (originally from the Upper Penninsula know that the meat is never cooked before baking a Pastie!
- Mix dough like pie crust.
- Divide into 8 balls.
- Roll out like a pie crust.
- Put filling on half of circle. About 1 cup.
- Crimp like pie crust. Will look like a half circle.
- Put on ungreased cookie sheets.
- Bake at 425 degrees for 20 minutes and 375 for 40 minutes.
- Put slits in top of crust before baking.
- Let sit about 1/2 hour after baking.
- Enjoy!
Nutrition Facts : Calories 1297.1, Fat 70.3, SaturatedFat 27.2, Cholesterol 146.9, Sodium 1497.6, Carbohydrate 114.6, Fiber 10.1, Sugar 4.4, Protein 49.2
CORNISH FINNISH MICHIGAN PASTIES
I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor.
Provided by ElizabethKnicely
Categories Lunch/Snacks
Time 1h15m
Yield 8-10 pasties, 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
- Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate (MSG), and bouillon.
- Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
- Bake at 425ºF for 45 minutes.
Nutrition Facts : Calories 803.7, Fat 41.1, SaturatedFat 12.3, Cholesterol 75.8, Sodium 1384.2, Carbohydrate 75.5, Fiber 5.1, Sugar 2.9, Protein 31.7
UPPER MICHIGAN PASTIES
Make and share this Upper Michigan Pasties recipe from Food.com.
Provided by out of here
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crust:.
- Pour the boiling water over the lard until the lard is dissolved.
- Add salt to flour and add this to the waterand lard.
- Mix this together until it forms a ball.
- Wrap in Saran Wrap and refrigerate overnite.
- Filling:.
- Combine the filling ingredients in a large bowl. Let sit and meld together, while rolling out the crust. This chilled dough will make 8 pasties.
- Take one of the dough balls and roll out on a floured surface, roll into a circle about.
- 1/8 inch thick. Do the same with all the dough.
- Put large cupful of filling on the crust; dab ice water around the edge of the crust to seal.
- Add a teaspoon of butter on top of the filling before sealing.
- Fold crust over top of filling like a turnover, and seal edges well.
- Place pasties on baking sheets and bake at 425°F for 15 minutes; then turn oven down to 350°F for 60 mimutes, or until nicely browned.
- When done, brush the top with butter.
- I serve with ketchup.
Nutrition Facts : Calories 801.3, Fat 35.2, SaturatedFat 13.7, Cholesterol 63.9, Sodium 2689.6, Carbohydrate 97.2, Fiber 9.7, Sugar 9, Protein 23.8
GREAT GRANDMA JOHNS' PASTIES
This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.
Provided by JJohns
Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
- Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
- Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
- Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
- Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.
Nutrition Facts : Calories 620.6 calories, Carbohydrate 57 g, Cholesterol 45.4 mg, Fat 34 g, Fiber 4.1 g, Protein 21.3 g, SaturatedFat 9.6 g, Sodium 186.1 mg, Sugar 2.1 g
LIGHT MICHIGAN PASTIES
Original pasties are generally made with a dough similar to pie dough. My waist line requires a lighter version so I use a low fat or fat free bread dough. One version is also available on my recipe site.
Provided by Chef Larz in Pennsb
Categories Savory Pies
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Directions.
- Dissolve beef bouillon in 1/2 cup hot water.
- In a skillet brown the ground beef and onion.
- In a large mixing bowl place the potatoes, onions, rutabaga, pepper, and salt; gently stir until well mixed. Then add the beef and bouillon and sir gently.
- Working with one dough at a time (I use 2 ounce portions), place about 1/12 of the filling in the center of each thinly rolled dough circle; bring short sides together overlap over the center. Then fold and crimp the ends to seal. Place of greased or sprayed cookie sheet and repeat with the remaining dough.
- Make 3 or 4 small slits in the top of the pasty to allow steam to escape during cooking.
- Bake 40 to 50 minutes at 350 degrees or until golden brown; remove from oven.
- Can be served warm, but real Michiganders eat their pasties cold with tomato ketchup (actually, I like them warm with gravy). They make a great sack lunch and freeze well.
Nutrition Facts : Calories 99.9, Fat 3.9, SaturatedFat 1.6, Cholesterol 24.6, Sodium 337.1, Carbohydrate 7.6, Fiber 1.2, Sugar 2.2, Protein 8.5
CORNISH FINNISH MICHIGAN PASTIES
I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor.
Provided by Ruth Uitto
Categories World Cuisine Recipes European Scandinavian
Yield 8
Number Of Ingredients 15
Steps:
- Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
- Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
- Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
- Bake at 425 degrees F (220 degrees C) for 45 minutes.
Nutrition Facts : Calories 882.2 calories, Carbohydrate 75.9 g, Cholesterol 84.3 mg, Fat 50.1 g, Fiber 5.2 g, Protein 29.8 g, SaturatedFat 15.9 g, Sodium 1459.1 mg, Sugar 2.9 g
MOTHER'S PASTIES
PASTIES were a must years ago when men worked the mines in northern Michigan. The housewives made them in the morning and wrapped them tightly in newspaper so they would stay warm until lunch break. Everyone used to say my mom made the best pasties in the world. This is her recipe. -Vivienne Abraham, Detroit, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the potatoes, carrots, onion, salt and pepper. Crumble beef and pork over potato mixture and mix well. Add butter and toss to coat; set aside. , For pastry, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. , Divide dough into five portions; roll each into a 10-in. circle. Place 1 cup of filling in the center of each circle. Fold pastry over filling and seal edges tightly with a fork; cut slits in the top of each. , Place on a greased baking sheet. Bake at 375° for 50-60 minutes or until golden brown.
Nutrition Facts : Calories 958 calories, Fat 49g fat (14g saturated fat), Cholesterol 43mg cholesterol, Sodium 1026mg sodium, Carbohydrate 101g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein.
UPPER PENINSULA PASTIES
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
Time 1h35m
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; break into small crumbles. 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, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
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