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Pasties
Pasties
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Prep Time:
110 minutes
Cook Time:
60 minutes
Total Time:
200 minutes
Michigan's famous pasties: savory meat and vegetable-filled hand pies from the Upper Peninsula.
Ingredients:
  • 3.5 cups all-purpose flour, sifted
  • 1.5 teaspoons salt
  • 1 cup shortening
  • 1 cup cold water
  • 1 pound boneless round or chuck steak, cut into 1-inch cubes
  • 2 medium potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 1 medium carrot, diced
  • 0.5 cup cubed rutabaga
  • salt and pepper to taste
  • 6 tablespoons margarine
Instructions:
  • Prepare the dough: In a large bowl, mix together flour and salt. Add shortening and blend until the mixture looks like coarse crumbs. Stir in water until the dough forms. Shape the dough into a ball, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a baking sheet by lining it with parchment paper.
  • Create the flavorful filling by thoroughly combining meat, potatoes, onion, carrot, rutabaga, salt, and pepper in a bowl.
  • Take the dough out of the refrigerator and separate it into six pieces. Form each piece into a ball, then flatten into a 6-inch round on a lightly floured surface. Spread approximately 1 cup of filling over half of each round and add 1 tablespoon of margarine on top. Fold the pastry over the filling, crimp the edges to seal, prick with a fork, and transfer to the baking sheet.
  • Place in the oven and bake for 1 hour until golden brown and cooked through.

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