Upper Peninsula Pasties
 
Prep time
Cook time
Total time
 
A tasty treat for lunch, dinner, or anytime
Author:
Recipe type: Pies
Cuisine: American from the Upper Pennisula of Michigan
Serves: 12
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
  • ½ pound ground pork
  • 2 medium onions, chopped into ¼-inch pieces
  • 3 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons garlic powder
  • ¼ cup butter
  • Half-and-half cream or a lightly beaten large egg, optional
Instructions
  1. Directions
  2. In a large bowl, stir shortening and boiling 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.
  3. Cut potatoes and rutabagas into ⅛- or ¼-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.
  4. 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.
  5. 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.
Recipe by People, Places and Pies at https://peopleplacespies.com/enjoying-pasties-from-the-up-upper-peninsula-of-michigan/