Da Yooper Pasties Recipes

DA YOOPER PASTIES

Steps:

• Make dough:.
• Mix flour and salt in a large bowl and cut in butter.
• Add ice water, 1 tablespoon at a time, tossing with a fork until incorporated.
• Knead until well blended.
• Form into four balls and chill for 1 hour or more covered in plastic wrap.
• Remove pastry from fridge 30 minutes prior to rolling it out.
• Make Filling:.
• Preheat oven to 400 degrees.
• Mix all ingredients together in large bowl.
• Let flavors marry while rolling out dough.
• Dust flat surface with flour and roll out dough into circles 1/8" thick.
• Place large cupful of filling onto center of each dough circle.
• Pull top over and, using fingertips, dot edges with water.
• Seal edges together and then fold over on itself to form a double seal.
• Cook in preheated oven for 50-60 minutes.

PASTIES- YOOPER STYLE RECIPE

Steps:

• Pie crust prep. Make your pie dough using your favorite recipe or follow these instructions for a easy all-shortening recipe. In a large bowl, place vegetable shortening and boiling water. The hot water will melt the shortening. Add 3 cups flour and salt and mix with a spatula to form a soft dough. Divide in half and wrap well in plastic wrap. Chill dough at least 90 minutes to firm up. Make the filling. In a large bowl, place diced potatoes, onion, carrot, and turnip. Add ground beef and break up into very small pieces with your hands. Season with salt, pepper, and garlic powder. Gently mix with clean hands to combine ingredients. Set aside filling while you roll out dough. Preheat and prepare. Preheat the oven to 350 degrees and line two rimmed cookie sheets with parchment paper. Set aside. Roll. Divide pie dough into 8 pieces. Roll pieces of dough, sprinkled with just a tiny bit of extra flour, in between two pieces of parchment paper. Dough thickness will be thin, about 1/8-inch thick, into approximately a 10-inch circle. Peel back top parchment paper. Using a measuring cup, scoop about 1 cup of filling from the mixing bowl and mound filling just off-center in pie crust. Fold over and crimp edge to seal. Transfer to parchment-lined cookie sheet. Repeat with remaining dough pieces. I was able to get 4 pasties on a cookie sheet for baking. Chill second cookie sheet of pasties while the first one bakes. Bake. Cut several slits on top of crust to vent steam. Bake pasties for 55-60 minutes or until golden brown. Cool on wire racks. Repeat with remaining unbaked pasties. These are delicious served hot or even room temperature. Baked pasties freeze well. Cool completely before wrapping tightly in foil, then place in a plastic zip top bag. Thaw before re-heating in the oven. Yooper pasties are traditionally served with ketchup. Makes 8. Note. Some recipes call for making these hand pies larger - using a soup pot lid as a guide for the size of the pie crust round! Folded over, these massive pasties are more the size of calzones if you make them that large, but the baking time is approximately the same.

UPPER MICHIGAN PASTIES

Steps:

• Crust:.
• Pour the boiling water over the lard until the lard is dissolved.
• Add salt to flour and add this to the waterand lard.
• Mix this together until it forms a ball.
• Wrap in Saran Wrap and refrigerate overnite.
• Filling:.
• Combine the filling ingredients in a large bowl. Let sit and meld together, while rolling out the crust. This chilled dough will make 8 pasties.
• Take one of the dough balls and roll out on a floured surface, roll into a circle about.
• 1/8 inch thick. Do the same with all the dough.
• Put large cupful of filling on the crust; dab ice water around the edge of the crust to seal.
• Add a teaspoon of butter on top of the filling before sealing.
• Fold crust over top of filling like a turnover, and seal edges well.
• Place pasties on baking sheets and bake at 425°F for 15 minutes; then turn oven down to 350°F for 60 mimutes, or until nicely browned.
• When done, brush the top with butter.
• I serve with ketchup.