Ingredients for Upper Peninsula Of Michigan Original Pasties
- 2 medium potatoes (peeled and cubed)
- Flank Steaks
- Pork Steak
- 1 medium onion (chopped)
- 1 tsp salt
- 1/2 tsp black pepper
- Parsley
- Rutabagas
- Flour
- Lard
- Sugar
- Water
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How to Make Upper Peninsula Of Michigan Original Pasties
- Preheat oven to 425°F (220°C).
- Prepare the filling: In a large bowl, combine 1 lb ground beef, 1 medium onion (chopped), 2 medium potatoes (peeled and cubed), 1 cup rutabaga (peeled and cubed), 1/2 cup carrots (chopped), 1/2 cup turnips (chopped), 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp thyme.
- Make the dough: In a separate bowl, combine 2 1/2 cups all-purpose flour, 1 tsp salt, 1 cup (2 sticks) cold unsalted butter (cut into cubes), and 1/2 cup ice water. Mix until a dough forms.
- Divide the dough into 8 equal portions. Roll each portion into a 6-inch circle.
- Place about 1 cup of the uncooked filling onto one half of each circle.
- Fold the dough over the filling to form a half-moon shape. Crimp the edges to seal.
- Cut several slits into the top of each pasty to allow steam to escape.
- Place pasties on an ungreased baking sheet.
- Bake for 20 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for an additional 40 minutes, or until the crust is golden brown and the filling is cooked through.
- Let the pasties cool for about 30 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
17g
Fat
135g
Carbs
38g
