Upper Peninsula of Michigan Original Pasties
Transport yourself to Michigan’s Upper Peninsula with these hearty, traditional pasties—handheld savory pies filled with rustic flavors and rich history. Encased in a flaky, buttery crust, these iconic pastries are brimming with a delicious mix of tender diced russet potatoes, earthy rutabaga, sweet carrot, and savory yellow onion, paired with a blend of ground beef and pork for a robust filling. Perfectly seasoned with salt and pepper and baked to golden perfection, these pasties are the ultimate comfort food. Whether served warm for a hearty meal or enjoyed on the go, this authentic pasty recipe is a timeless treasure that brings the heart of Michigan's culinary heritage to your kitchen.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 1 cup unsalted butter
- 1 cup shortening
- 1 cup cold water
- 1 teaspoon salt
- 3 medium (peeled and diced) russet potatoes
- 1 medium (peeled and diced) rutabaga
- 1 large (peeled and diced) carrot
- 1 (chopped) yellow onion
- 1 pound ground beef
- 0.5 pound ground pork
- 1 teaspoon pepper
- 1 teaspoon additional salt
- 1 (beaten, for egg wash) egg
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Cut the unsalted butter and shortening into small pieces. Add them to the flour mixture and use a pastry cutter or your fingertips to incorporate until the texture resembles coarse crumbs.
Gradually add the cold water a tablespoon at a time, mixing until the dough just comes together. Divide the dough into 6 equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a large bowl, combine the diced russet potatoes, diced rutabaga, diced carrot, and chopped onion.
Add the ground beef, ground pork, 1 teaspoon of salt, and 1 teaspoon of pepper to the vegetable mix. Stir until all ingredients are evenly distributed.
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out each chilled dough disk into an 8-inch circle.
Spoon about 1 cup of filling onto one side of each dough circle, leaving a 1/2-inch border around the edges.
Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp them tightly to seal.
Transfer the pasties to the prepared baking sheets. Use a sharp knife to cut a small slit in the top of each pasty to allow steam to escape.
Brush the tops of the pasties with beaten egg to create a golden crust during baking.
Bake the pasties in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is cooked through.
Remove the pasties from the oven and let them cool for 10-15 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.4 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 83 mg | 6% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1027 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
