Upper Peninsula Pasties
originally from TasteOfHome.com
The cold weather is upon us, let us help you warm up with an Upper Peninsula favorite — the Pasty.
The Pasty was brought over from Cornwall, England in the early 1850’s when the copper and iron mines were first opened. The minors loved Pasties because they could easily stick them in their pockets and take them into the mines with them, making it easy to enjoy lunch while they worked.
Follow the recipe below and let us know how it turned out in the comment section!
Makes 12 servings
- 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 (about 6 pounds), peeled
- 4 medium rutabagas (about 3 pounds), peeled
- 2 medium onions, chopped
- 2 pounds ground turkey or beef
- 1 pound ground pork
- 1 tablespoon salt
- 2 teaspoons pepper
- 2 teaspoons garlic powder
- 1/4 cup butter
- Half-and-half cream, optional
- 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-inch 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 a 350° for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold. Store in the refrigerator.