These bundles of hot, satisfying yumminess are sold throughout northern Wisconsin and Upper Michigan at restaurants and roadside stands. Although there is a great deal of heated family debate over whose are best, you won't be disappointed with these.
The older women (...and men) throughout the region make these by the hundreds at a time to sell for fundraisers, etc.
Give them a try and see why they have stood the test of time for many, many generations.
** If you don't have time to make your own pie crust, boxed pie crust found in the baking isle works fine, Betty Crocker or Krusteaz.
prep time1 Hr
cook time1 Hr
use a prepared 2 crust pie crust or...
coarsley ground beef or chopped steak
1 1/2 c
rutabaga (if you don't like, use 3 c potatoes)
1 1/2 c
1 1/4 tsp
butter to dot with
How To Make
Cut shortening into flour and salt. Add water just until you have a dough that is no longer sticky (like pie crust). Mix until well blended. Form into 4 balls. (You can chill dough at this point, but I usually don't.) Roll into four 8" circles. Cover with waxed paper until ready to use.
Combine beef, onion, rutabaga, potatoes, salt, pepper and parsley in a large bowl.
Put approximately 1 cup of filling onto right side of dough, dot with butter and fold in half. Brush edges with milk, then crimp edges securely to hold filling while it bakes.
Place on cookie sheet lined with parchment paper and cut two or three 1/2" slices in the top to allow steam to escape. Brush with milk, if desired. Bake at 350 degrees for approximately 1 hour or until golden. They will smell AMAZING while baking!
Traditionally served with ketchup, although I've also seen them served with gravy... which is another whole, big heated debate!
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Family Favorite Pasties (Meat Pies):