Pasties

UP Pasties

 

When we drove into the UP last weekend, I noticed two signs everywhere – “smoked fish,” and “pasties.”  Obviously, I had to try to make them in my kitchen.  Nick told me the most important ingredient was rutabaga.  My husband doesn’t talk about food nearly as much as I do, so when he does, I take him seriously.  Enjoy this Upper Peninsula treat and let me know what you think!

pasties.jpg

 

INGREDIENTS

For the dough

2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt

For the filling

12 large red potatoes, peeled
4 medium rutabagas, peeled
2 medium onions, diced
2 lbs ground beef
1 lb ground pork
1 Tbsp salt
2 tsp pepper
2 tsp garlic powder
¼ cup butter

 

DIRECTIONS

  • 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.
  • Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings.
  • Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 10-in. circle. Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
  • Place on ungreased baking sheets. Cut several slits in top of pasties. Brush with cream if desired. Bake at 350° for 1 hour until golden brown. 
Dinner, Appetizers, Lunch, SnackMarie KellyMilford Kitchenbeef, rutabagaComment