PASTIES II
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
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
UPPER PENINSULA PASTIES
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
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.
CORNISH FINNISH MICHIGAN PASTIES
I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor.
Provided by Ruth Uitto
Categories World Cuisine Recipes European Scandinavian
Yield 8
Number Of Ingredients 15
Steps:
- Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
- Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
- Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
- Bake at 425 degrees F (220 degrees C) for 45 minutes.
Nutrition Facts : Calories 882.2 calories, Carbohydrate 75.9 g, Cholesterol 84.3 mg, Fat 50.1 g, Fiber 5.2 g, Protein 29.8 g, SaturatedFat 15.9 g, Sodium 1459.1 mg, Sugar 2.9 g
MOTHER'S PASTIES
PASTIES were a must years ago when men worked the mines in northern Michigan. The housewives made them in the morning and wrapped them tightly in newspaper so they would stay warm until lunch break. Everyone used to say my mom made the best pasties in the world. This is her recipe. -Vivienne Abraham, Detroit, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the potatoes, carrots, onion, salt and pepper. Crumble beef and pork over potato mixture and mix well. Add butter and toss to coat; set aside. , For pastry, in a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. , Divide dough into five portions; roll each into a 10-in. circle. Place 1 cup of filling in the center of each circle. Fold pastry over filling and seal edges tightly with a fork; cut slits in the top of each. , Place on a greased baking sheet. Bake at 375° for 50-60 minutes or until golden brown.
Nutrition Facts : Calories 958 calories, Fat 49g fat (14g saturated fat), Cholesterol 43mg cholesterol, Sodium 1026mg sodium, Carbohydrate 101g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein.
BEEF AND POTATO PASTIES
The Cornish pasty, a meat-filled hand pie (rhymes with "nasty," not "hasty"), was brought to northern Michigan by English immigrants, who ate it for lunch as they worked in the mines. For good reason-it's portable, fortifying food with straightforward flavor. A pasty-eating tradition remains in the region; they're nowadays typically served with butter and ketchup.
Provided by Sam Worley
Categories Pastry Beef Potato Michigan Bake
Yield Makes 4
Number Of Ingredients 9
Steps:
- Mix 2 1/2 cups flour and 1 tsp. salt in a large bowl. Cut 10 Tbsp. butter into cubes (it doesn't have to be particularly cold, just firm enough to cut into pieces). Work butter into flour with your fingertips until mixture resembles breadcrumbs. Pour 3/4 cup boiling water over and mix with a wooden spoon. Knead with your hands until dough just starts to form.
- Turn out onto a clean work surface and knead until dough forms, about 20 seconds; roll into a ball. Divide into 4 portions, shape into rounds, and chill until ready to use.
- Preheat oven to 375°F. Mix beef, potato, onion, pepper, and 1 tsp. salt in a large bowl.
- Roll out each round to a 9"-diameter circle on a lightly floured work surface. Arrange a heaping 3/4 cup filling over 1 half of each circle, leaving a 1" border between filling and edge of circle. Cut remaining 1/2 Tbsp. butter into 4 pieces; place on each mound of filling. Pull bottom half of dough over filling; crimp with your fingers to seal. (Alternately, use a fork to seal.)
- Beat egg and a pinch of salt in a small bowl. Using a pastry brush, brush each pasty with egg wash. Cut a couple small slits in top of pasty. Transfer to a parchment-lined rimmed baking sheet and bake until golden brown and bubbling, 45-60 minutes. Serve with butter and ketchup, if desired.
GOOD OLE' MICHIGAN PASTY (PASTIES)
Growing up in Michigan, as soon as the weather turned cool I started craving Pasties! My Aunt Nancy always made the best pasty, and this is her recipe. She said she sourced hers from the Eastern Star Recipe book. Traditionally pasties were made by the wives of miners that would bring them along down into the mines in their pockets. Reheating them on the back of their shovels over lanterns. While this doesn't need to be reheated over a lantern, they certainly taste just as good the next day.
Provided by StayHome Chef
Categories Savory Pies
Time 1h15m
Yield 6 hand pies, 6 serving(s)
Number Of Ingredients 17
Steps:
- Dough Instructions:.
- Combine flour, salt, baking powder, & pepper.
- Cut in fat until fine like peas.
- Beat egg; add water & vinegar and mix well.
- Sprinkle liquid over flour & stir with a fork until dough forms a ball.
- You don't have to worry about over-handling. Remember they used to eat this in place of a sandwich, so it has to hold up.
- Divide into 6 equal size balls & set aside.
- Filling and Construction:.
- Mix meat, vegtables, salt & pepper together.
- Roll out each ball on a floured board into a 10 inch circle.
- Place 1 cup of filling on each circle with a piece of butter.
- Moisten rim; crease & fold over.
- Seal & flute edges.
- Cut slits in top for steam to escape.
- Brush tops with milk.
- Place on ungreased cookie sheet & bake for one hour @ 350 degrees.
MICHIGAN PASTIES
This is a traditional Northern family recipe of mine. Fantastic and very flexible as you can pick and choose what you put in your own pasties to fit your tastes. Plus any leftover filling can be used to make a meat pie or be served with rice as leftovers.
Provided by catercow
Categories Potato
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix cubes of turkey, potatoes, carrot, and onion in a large bowl. Add salt pepper and seasonings.
- Mix flour, shortening and salt. Gradually mix in 1/3 cup of water using a fork. Pat into a ball.
- Divide into smaller balls and roll dough out to size of 8 inch pie tin.
- Place 1 cup mixed filling on half of a rolled crust, fold over, and seal edges. Press edges down with fork.
- Brush with milk and bake at 475 degrees for 20 minutes.
- Reduce heat to 375 degrees for an additional 20 minutes.
- Serve with ketchup or steak sauce.
Nutrition Facts : Calories 565.6, Fat 23.4, SaturatedFat 7.2, Cholesterol 94.7, Sodium 163.4, Carbohydrate 59.5, Fiber 3.5, Sugar 2, Protein 27.6
MICHIGAN PASTIES RECIPE
Provided by mz0926
Number Of Ingredients 11
Steps:
- Serves 4 Use your favorite pie dough or one 15-ounce box Pillsbury Just Unroll! pie crusts. Ingredients2 tablespoons unsalted butter 1 onion, chopped fine 1/2 pound ground pork 1/4 cup all-purpose flour 1 teaspoon minced fresh thyme 1/4 teaspoon ground allspice 2 cups leftover meat and vegetables from Joe Booker Stew, plus 1 cup leftover broth Salt and pepper 2 (9-inch) pie dough rounds (see note) Instructions 1. MAKE FILLING Melt butter in large nonstick skillet over medium-high heat. Cook onion until softened, about 3 minutes. Add pork and cook until no longer pink, about 5 minutes. Stir in flour, thyme, and allspice and cook until fragrant, about 30 seconds. Add leftover meat, vegetables, and broth and cook, stirring occasionally, until liquid evaporates, about 10 minutes. Transfer to large bowl and mash with potato masher until mixture is coarsely mashed. Season with salt and pepper. Cool completely. 2. ASSEMBLE PASTIES Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Cut each dough round in half. Arrange one-quarter of filling on one side of each half, leaving 1-inch border around edges. Brush edges of dough with water, fold over filling, and crimp edges to seal. (At this point, pasties can be refrigerated for up to 12 hours.) Transfer to prepared baking sheet. Cut 3 vent holes in top of each pasty and bake until golden, about 25 minutes. Transfer to wire rack and cool 15 minutes. Serve. Forming Pasties 1. Place the filling over half of the dough crescent, then fold the other side over it. 2. Using your fingers or a fork, crimp the edges of the pasty to seal.
More about "good ole michigan pasty pasties recipes"
MICHIGAN PASTY (MEAT HAND PIE) : RECIPES - COOKING …
From cookingchanneltv.com
5/5 (5)Category Main-DishCuisine AmericanTotal Time 2 hrs 45 mins
MICHIGAN POSTCARD - PASTY RECIPE | RECIPE FOR PASTIES …
From flickr.com
Views 26K
THE PASTY TRAIL: BEST PASTIES IN THE U.P. - THE PASTY GUY
From thepastyguy.com
BEEF PASTIES RECIPE - COOK IT REAL GOOD
From cookitrealgood.com
MICHIGAN PASTIES (MEAT PIES) WITH PAN GRAVY - KITCHEN JOY
From kitchenjoyblog.com
HOW TO MAKE NORTHERN MICHIGAN PASTIES (WITH PASTY …
From delishably.com
27 TOP MICHIGAN PASTIES IDEAS | PASTIES, PASTIES RECIPES …
From pinterest.com
EASY BEEF PASTIES - BAKING MISCHIEF
From bakingmischief.com
YOOPER PASTIES - FOODIE WITH FAMILY
From foodiewithfamily.com
CORNISH PASTY RECIPE AND TIPS | EPICURIOUS
From epicurious.com
MICHIGAN PASTIES | COOK'S COUNTRY - QUICK RECIPES
From cookscountry.com
MICHIGAN PASTIES | RECIPE | PASTIES RECIPES, FOOD, PASTY RECIPE …
From pinterest.com
MICHIGAN PASTIES - MIDWEST LIVING
From midwestliving.com
QUICK-AND-EASY PASTIES - MIDWEST LIVING
From midwestliving.com
PASTIES: DELICIOUS “YOOPER” TRADITION | TRAVELSMART WOMAN
From travelsmartwoman.com
MICHIGAN PASTIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MICHIGAN UP PASTIES RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GOOD OLE MICHIGAN PASTY PASTIES RECIPE - WEBETUTORIAL
From webetutorial.com
MICHIGAN PASTY (MEAT HAND PIE) RECIPE - FOOD NEWS
From foodnewsnews.com
MICHIGAN PASTY RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOME COOKING: MICHIGAN PASTIES - CHEVY DETROIT
From chevydetroit.com
MICHIGAN PASTIES | DULA NOTES
From dulanotes.com
PASTY RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
UPPER PENINSULA PASTIES RECIPE - EASY RECIPES
From recipegoulash.cc
UPPER MICHIGAN PASTIES RECIPE | RECIPELAND
From recipeland.com
MICHIGAN FOOD: UPPER PENINSULA MEAT PASTY RECIPE - MOTHER EARTH …
From motherearthnews.com
HOW TO MAKE MICHIGAN PASTIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PASTY RECIPE - ALUMNI NEWS - MICHIGAN TECH BLOGS
From blogs.mtu.edu
UPPER MICHIGAN PASTIES - BIGOVEN
From bigoven.com
NORTHERN MICHIGAN PASTIES 2014 - DULA NOTES
From dulanotes.com
BEST COOKING CARROT RECIPES: GOOD OLE' MICHIGAN PASTY (PASTIES)
From worldbestcarrotrecipes.blogspot.com
RECIPE - MICHIGAN PASTIES - STŌK
From stokgrills.com
HOMEMADE CORNISH PASTY RECIPE | MINNESOTA MEAT PIE
From orwhateveryoudo.com
MICHIGAN BEEF PASTIES RECIPE - THERESCIPES.INFO
From therecipes.info
9 PASTY RECIPE MICHIGAN IDEAS | PASTIES, PASTY RECIPE MICHIGAN, FOOD ...
From pinterest.ca
MICHIGAN PASTY | TRADITIONAL SAVORY PIE FROM MICHIGAN | TASTEATLAS
From tasteatlas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love