michigan pasties

Name: Michigan Pasties
Prep time: 20 min
Cook time: 55 min
Ingredients: 2 cup(s) shortening; 2 cup(s) boiling water; 2 teaspoon(s) salt; 12 large red potatoes, peeled; 4 medium rutabagas, peeled; 2 medium onions, diced; 3 pound(s) lean ground beef; 1 tablespoon(s) salt; 2 teaspoon(s) pepper; 1/4 cup(s) butter; 6 cup(s) all purpose flour; - fruit pie filling of your choice

(3 RATINGS)

138 Pinches 1 Photo

Sheri Zarnick

Union Lake, MI

Updated on Jan 17, 2013

As I am a life Michigander we have a tradition here in the North of a little meat/vegetable pie we call the "Pasty" Many years ago this pasty was the staple for many mining families. The recipe origins are from Finland and the miners used to take them to work with them and heat them in their shovels in the coal fires down in the tunnels. My version of the pasty is of origin but I was told that my MawMaw used to put fruit filling in one side, as the men would have a proper supper in the tunnels with a dessert too. The Pasty has remained a Michigan Staple and for obvious reasons they are AWESOME

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The Michigan Pasty with a twist of History.

prep time 20 Min

cook time 55 Min

method ---

yield

Ingredients

2 cups shortening
2 cups boiling water
2 teaspoons salt
12 large red potatoes, peeled
4 medium rutabagas, peeled
2 medium onions, diced
3 pounds lean ground beef
1 tablespoon salt
2 teaspoons pepper
1/4 cup butter
6 cups all purpose flour
- fruit pie filling of your choice

How To Make michigan pasties

Step 1

Dough: In large bowl stir shortening and boiling water together until melted. Gradually stir in flour and 2 tsp. salt until a very soft dough forms. cover and chill 1 1/2 hours or overnight.

Step 2

Filling: Quarter and thinly slice Potatoes and rutabagas. place in a bowl. set aside. Fry beef with onions salt and pepper to taste. Drain fat add to vegetables.
Step 3

Divide dough into 12 balls. roll out into a 10" circle mound 2 c. of meat filling (if you want the dessert part of this old recipe..put 1c.of meat filling on one part of the pasty and next to it 1c. fruit pie filling of your choice). Place a pat of butter ontop of meat mixture, Fold dough over to make a cresent, seal edges with ice water and fork. slit the top for vent.
Step 4

Brush the tops with butter and bake in the oven at 350^ for 1 hour or until golden brown. Serve with Ketchup.
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