Light Michigan Pasties Recipes

UPPER PENINSULA PASTIES

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.

MICHIGAN PASTIES

Steps:

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

LIGHT MICHIGAN PASTIES

Steps:

• Directions.
• Dissolve beef bouillon in 1/2 cup hot water.
• In a skillet brown the ground beef and onion.
• In a large mixing bowl place the potatoes, onions, rutabaga, pepper, and salt; gently stir until well mixed. Then add the beef and bouillon and sir gently.
• Working with one dough at a time (I use 2 ounce portions), place about 1/12 of the filling in the center of each thinly rolled dough circle; bring short sides together overlap over the center. Then fold and crimp the ends to seal. Place of greased or sprayed cookie sheet and repeat with the remaining dough.
• Make 3 or 4 small slits in the top of the pasty to allow steam to escape during cooking.
• Bake 40 to 50 minutes at 350 degrees or until golden brown; remove from oven.
• Can be served warm, but real Michiganders eat their pasties cold with tomato ketchup (actually, I like them warm with gravy). They make a great sack lunch and freeze well.

CORNISH FINNISH MICHIGAN PASTIES

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.

COPPER COUNTRY PASTIES

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.

CORNISH FINNISH MICHIGAN PASTIES

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 (MSG), 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 425ºF for 45 minutes.

MICHIGAN PASTIES

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.

PASTIES II

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.

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.

GOOD OLE' MICHIGAN PASTY (PASTIES)

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.