Copper Country Pasties Recipes

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COPPER COUNTRY PASTIES



Copper Country Pasties image

Provided by John Willoughby

Categories     dinner, main course

Time 2h

Yield 6 pasties

Number Of Ingredients 7

1 double-crust pie dough, preferably made with shortening
1 1/4 pounds coarsely ground sirloin, flank or chuck steak (or you may chop into 1/4-inch dice)
2 russet potatoes, peeled and thinly sliced
1 large onion, halved and thinly sliced
1 medium rutabaga, peeled and thinly sliced
Salt and pepper to taste
2 tablespoons butter

Steps:

  • Divide the pie dough into 6 equal portions, press each into a flat disc, then stack them on a plate, cover with plastic wrap and refrigerate for 1 hour.
  • Preheat the oven to 400. Line a baking sheet with parchment paper.
  • Combine all the filling ingredients in a large bowl (be liberal with the salt and pepper) and mix well.
  • Roll out each dough disc into a 9-inch circle and brush edges with water. Place about 1/6 of meat-vegetable mixture off-center on each circle, topping each with 1/6 of the butter. Fold the large side of the dough over the filling, then crimp the edges to seal. Place on the prepared pan and cut several slits in the tops.
  • Bake about 15 minutes, then reduce heat to 350 and continue to bake (20 to 30 minutes) until the tip is golden brown. Serve with plenty of ketchup.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 17 grams, Carbohydrate 37 grams, Fat 30 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 12 grams, Sodium 706 milligrams, Sugar 4 grams, TransFat 1 gram

PASTIES II



Pasties II image

A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.

Provided by RaiderMom

Categories     Main Dish Recipes     Savory Pie Recipes     Pasty Recipes

Time 2h

Yield 6

Number Of Ingredients 11

3 ½ cups all-purpose flour, sifted
1 ½ teaspoons salt
1 cup shortening
1 cup cold water
1 pound boneless round or chuck steak, cut into 1-inch cubes
2 potatoes, peeled and cubed
1 onion, chopped
¼ rutabaga, cubed
1 carrots, diced
salt and pepper to taste
6 tablespoons margarine

Steps:

  • 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.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • 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.
  • Bake in preheated oven for 1 hour.

Nutrition Facts : Calories 887.1 calories, Carbohydrate 72 g, Cholesterol 47.6 mg, Fat 55.3 g, Fiber 4.5 g, Protein 25 g, SaturatedFat 14.3 g, Sodium 762 mg, Sugar 3.4 g

COAL MINERS PASTIES



Coal Miners Pasties image

Coal miners in the Midwest would take these for their lunch. They keep warm rather long wrapped in a towel. Some housewives would stuff one end with a savory filling, and the other with a sweet one. That way you could have your dessert with your dinner! For a true coal miner meal experience, be sure to roughly chop the potatoes.

Provided by Kevin Ryan

Categories     Main Dish Recipes     Savory Pie Recipes     Pasty Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

4 cups all-purpose flour
2 teaspoons salt
1 ½ cups lard
10 tablespoons ice water
2 pounds top round steak, cut into 1/4 inch cubes
5 red potatoes, peeled and chopped
3 turnips, peeled and cubed
1 ½ cups chopped onion
1 teaspoon freshly ground black pepper
1 tablespoon salt

Steps:

  • Place the flour, 2 teaspoons of salt, and the lard in a bowl. Quickly rub the lard into the flour with your fingertips until it resembles small peas. Pour in the ice water, and form into a ball. Add more water if it feels too dry. Divide the dough into 6 balls, and wrap in plastic. Chill one hour.
  • In a bowl, combine the meat, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
  • Preheat the oven to 400 degrees F (205 degrees C).
  • Roll out one of the balls on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9 inch circle in the dough; cut out the circle. Place about 1 1/2 cups of the meat mixture into the middle of the circle. Fold the edges of the circle up to meet along the top of the meat filling, and crimp the dough along the top to seal. Repeat until all dough is used up. With a spatula, transfer the pasties to an ungreased sheet.
  • Bake the pasties for 45 minutes, or until golden. Serve hot or at room temperature.

Nutrition Facts : Calories 1186.3 calories, Carbohydrate 98.9 g, Cholesterol 140.9 mg, Fat 66.6 g, Fiber 7.3 g, Protein 45.4 g, SaturatedFat 25.9 g, Sodium 2202.8 mg, Sugar 5.5 g

COPPER COUNTRY PASTIES



Copper Country Pasties image

Pasties are a beef and pork pie with vegtables. They are as common in the Upper Penninsula of Michigan as Big Macs. When the copper mines were booming a century ago, people from all over Europe flocked to our area, and the pasties brought over by the Cornish, quickly caught on. These are time consuming to make, but the end results are worth it! Make a double batch and freeze half! By the way, the "a" is silent in pasty!

Provided by yooper

Categories     Pork

Time 3h

Yield 6 serving(s)

Number Of Ingredients 11

3 cups flour
3/4-1 1/2 cup butter (cold and cut into bits)
1 1/2 teaspoons salt
6 tablespoons water
1 lb round steak, coarsely ground
1 lb boneless pork loin, coarsely ground (or you can use 1 lb ground chuck and l lb ground pork)
5 carrots, chopped
2 large onions, chopped
1/2 cup rutabaga, chopped (can substitute turnip)
2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine flour, butter and salt. Blend ingredients until well combined.
  • Add water, one tablespoon at a time to form a dough.
  • Toss mixture until it forms a ball.
  • Knead dough lightly against a smooth surface with heel of the hand to distribute fat evenly.
  • Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
  • Filling:Combine all filling ingredients in a large bowl.
  • Divide the dough into 6 pieces. Roll each of the pieces into a 10-inch round on a lightly floured surface.
  • Put 1-1/2 cups of filling on one half of the round.
  • Moisten the edges with water. Fold the unfilled half over the filling to enclose it.
  • Pinch the edges together to seal. Crimp edges decorativley with a fork.
  • Transfer pasty to lightly buttered baking sheet and cut several slits in the top.
  • Repeat with the other dough rounds.
  • Bake in a preheated 350 degree Fahrenheit oven for 30 minutes.
  • Put 1 teaspoon of butter through a slit in each pasty and continue baking for 30 minutes more.
  • Remove from oven, cover with a damp tea towel, cool for 15 minutes.
  • Serve with additional butter and ketchup, if desired.

UPPER PENINSULA PASTIES



Upper Peninsula Pasties image

I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 15

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
1/2 pound ground pork
2 medium onions, chopped into 1/4-inch pieces
3 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream or a lightly beaten large egg, optional

Steps:

  • In a large bowl, stir shortening and 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. , Cut potatoes and rutabagas into 1/8- or 1/4-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. , 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. , 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.

Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.

MY FAVORITE CORNISH PASTIES



My Favorite Cornish Pasties image

The Upper Peninsula of Michigan became the home of many Cornish emigrants. As a result many Michiganders both living in the upper and lower penisulas grew up eating cornish pasties. My favorites are made with ground beef and with carrots instead of rutabegas. This is the recipe which is made the most often near my home. Some folks enjoy this cold...I love it best smothered in rich beef gravy. Some folks also like it served with a white Sausage Gravy. Some local churches actually make these once a year as a fund raiser. They offer them to eat on the premises and also take orders for take outs. They almost always sell out with some folks coming too late to get any.

Provided by CarrolJ

Categories     < 4 Hours

Time 1h30m

Yield 4 pasties, 4 serving(s)

Number Of Ingredients 9

1 lb lean ground beef (uncooked)
1 large potato (peeled and cubed)
1 large carrot (cut into small cubes)
1 large onion (chopped)
1 teaspoon salt
1 1/4 teaspoons pepper
4 pie crusts
1/4 cup milk
1 quart leftover beef gravy, heated

Steps:

  • Mix uncooked meat, vegetables and spices well together in a bowl.
  • Lay one pie crust flat on the lightly floured counter.
  • Put 1/4 of the filling mixture on one half of the crust, leaving at least a 1 1/2 inch area along the edge free for filling so that you can use this area for sealing.
  • Gently moisten the bottom edges on the sealing area with the milk using your fingertips.
  • Fold over the other half of the crust on top of the filling and bring the edges of the top half and the bottom half together and press to seal.
  • Fold the edges in towards the center once or twice.
  • Crimp the edges well.
  • Coat the entire top of the pastie with milk and place on a slightly greased large sheet pan.
  • Repeat with the other 3 crusts.
  • Bake for 425 degrees for about 15 minutes then reduce the temperature to 350 degrees for another 30 minutes, or until golden brown.

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