Traditional Yooper Pasties

Jennifer McConnell Recipe

By Jennifer McConnell Shutterbug81

I am proud to say that I am a born and raised Yooper, and as such, grew up on these wonderful all in one meals, at least twice a week for 15 years of my life!!! They freeze wonderfully and make for a great "lunchbox meal", as you just remove it, and throw it in the microwave for a couple of minutes, and you have yourself a wonderul satisfying and more importantly, delicious meal in the perfect serving portion!!!


Recipe Rating:
 3 Ratings
Serves:
6
Prep Time:
Cook Time:

Ingredients

3 1/2 c
all-purpose flour
1 1/2 tsp
salt
1 c
shortening
1 c
cold water
1 lb
cooked beef roast, shredded
2 large
potatoes peeled and cubed
1 medium
onion, chopped
1/4 medium
rutabega, cubed
1 c
carrots peeled and chopped
6 Tbsp
margarine or butter
salt and pepper to taste
Janet Tharpe

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Directions Step-By-Step

1
1.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.
2
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3
3.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.
4
4.Bake in preheated oven for 45 minutes - 1 hour, or until crust is a gorgeous golden brown. To achieve the perfect golden brown color, rub each pasty with just a little bit of milk.

About this Recipe

Course/Dish: Beef
  • Comments

  • 1-5 of 85
  • user
    Jennifer McConnell Shutterbug81 - Oct 16, 2010
    These are traditionally served with extra butter, and either ketchup or brown gravy (I absolutely adore them with lots of butter and a little bit of ketchup). This is a very basic recipe, and is that way so that it's easilly adaptable to fit what you have on hand or what your various tastes may be. We have done variations of this using chicken, brocolli and cheddar cheese..........Sausage, pepperoni, pizza sauce and mozz cheese for a pizza pasty (kids love these) and even Bacon, Sausage, egg, onion and green peppers for a breakfast version........The above recipe is however the traditional form of a pasty.

    My family (the girls anyway) take one day every 6 months or so to get together in the kitchen, adn literally spend ALL day and night doing nothing but making these wonderful things, we usually end up with several dozen per family to freeze, and it's always a fun time!!!

    Also, if any of you are like me and lazy or pastry crust challenged, Jiffy makes a boxed pie crust mix that works just as well, and is a sinch to make!!! Just sayin!

    I hope everyone enjoys, let me know what variations you try or come up with, and what you think!!!
  • user
    Jennifer McConnell Shutterbug81 - Oct 16, 2010
    Jennifer McConnell [Shutterbug81] has shared this recipe with discussion groups:
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  • user
    Jennifer McConnell Shutterbug81 - Oct 16, 2010
    Jennifer McConnell [Shutterbug81] has shared this recipe with discussion group:
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    Jennifer McConnell Shutterbug81 - Oct 16, 2010
    Jennifer McConnell [Shutterbug81] has shared this recipe with discussion group:
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  • user
    Karen Smith smilin - Oct 16, 2010
    Also good with rutabaga in them! We love our Pasties in Michigan. A short cut on the beef is to use food processor and coarse chop the beef. Our church did these for fund raiser ( we are a small church) and raised nearly 2,000 dollars in one day!!