Upper Peninsula of Michigan Original Pasties

“These were brought to the UP by Cornish Miners. It is still a very popular dish in the mining communities of the U.P. of Michigan.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • FILLING
  • 8 large potatoes, cube
  • 1 12 lbs flank steaks, cut in small pieces
  • 1 lb pork steak, cut in small pieces
  • 1 large onion, diced
  • 3 12 teaspoons salt
  • black pepper, to teaste
  • 2 tablespoons parsley
  • 12 cup rutabagas (optional) or 12 cup carrot, diced (optional)
  • 4 -5 cups flour
  • 2 cups lard or 2 cups Crisco
  • 1 14 teaspoons salt
  • 1 teaspoon sugar
  • 34-1 cup water

Directions

  1. Cube all of the above ingredients. The filling including the meat is not cooked. Those of us who are Yoopers (originally from the Upper Penninsula know that the meat is never cooked before baking a Pastie!
  2. Mix dough like pie crust.
  3. Divide into 8 balls.
  4. Roll out like a pie crust.
  5. Put filling on half of circle. About 1 cup.
  6. Crimp like pie crust. Will look like a half circle.
  7. Put on ungreased cookie sheets.
  8. Bake at 425 degrees for 20 minutes and 375 for 40 minutes.
  9. Put slits in top of crust before baking.
  10. Let sit about 1/2 hour after baking.
  11. Enjoy!

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