UPPER PENINSULA PASTIES
I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- 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. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.
Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
PASTY PIE
Make and share this Pasty Pie recipe from Food.com.
Provided by nevillessault
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix onions with meat. Add carrots and diced to potatoes. Salt and pepper and mix in a large bowl.
- Prepare bottom crust (pie dough) in a deep dish pie pan. Pour meat and potato mixture into shell.
- Place 4 pats of butter on top and cover with top crust. DO NOT cut holes in top of crust. Seal crusts well.
- Bake in 375 degree oven on middle rack for 1 hour. Watch that crusts do not burn. Serve with gravy or ketchup.
Nutrition Facts : Calories 505.8, Fat 28.2, SaturatedFat 8.8, Cholesterol 57.8, Sodium 312.4, Carbohydrate 41.5, Fiber 4.5, Sugar 1.8, Protein 21
FAMILY FAVORITE PASTIES (MEAT PIES)
These bundles of hot, satisfying yumminess are sold throughout northern Wisconsin and Upper Michigan at restaurants and roadside stands. Although there is a great deal of heated family debate over whose are best, you won't be disappointed with these. The older women (...and men) throughout the region make these by the hundreds...
Provided by Family Favorites
Categories Savory Pies
Time 2h
Number Of Ingredients 15
Steps:
- 1. Crust: Cut shortening into flour and salt. Add water just until you have a dough that is no longer sticky (like pie crust). Mix until well blended. Form into 4 balls. (You can chill dough at this point, but I usually don't.) Roll into four 8" circles. Cover with waxed paper until ready to use.
- 2. Meat Filling: Combine beef, onion, rutabaga, potatoes, salt, pepper and parsley in a large bowl.
- 3. Put approximately 1 cup of filling onto right side of dough, dot with butter and fold in half. Brush edges with milk, then crimp edges securely to hold filling while it bakes.
- 4. Place on cookie sheet lined with parchment paper and cut two or three 1/2" slices in the top to allow steam to escape. Brush with milk, if desired. Bake at 350 degrees for approximately 1 hour or until golden. They will smell AMAZING while baking!
- 5. Traditionally served with ketchup, although I've also seen them served with gravy... which is another whole, big heated debate!
CORNISH FINNISH MICHIGAN PASTIES
I make these pasties about once a month for my family and extended family. I weigh my ingredients for accuracy and flavor.
Provided by Ruth Uitto
Categories World Cuisine Recipes European Scandinavian
Yield 8
Number Of Ingredients 15
Steps:
- Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
- Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
- Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
- Bake at 425 degrees F (220 degrees C) for 45 minutes.
Nutrition Facts : Calories 882.2 calories, Carbohydrate 75.9 g, Cholesterol 84.3 mg, Fat 50.1 g, Fiber 5.2 g, Protein 29.8 g, SaturatedFat 15.9 g, Sodium 1459.1 mg, Sugar 2.9 g
HOMETOWN PASTY PIES
I prepare these in advance and freeze them for a quick dinner later, or to share with a friend or neighbor. The meaty baked pies make a hot, filling meal. -Jen Hatlen, Edgerton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 2 pies (8 servings each).
Number Of Ingredients 23
Steps:
- In a large bowl, combine flour, sugar and salt; cut in shortening until crumbly. Whisk water, egg and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in quarters so that two of the portions are slightly larger than the other two; wrap each in plastic wrap. Refrigerate until easy to handle, about 1 hour., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 5 minutes. Add carrots; cook until vegetables are tender, 6-9 minutes longer. Drain and set aside., In a Dutch oven, cook beef and sausage over medium heat until meat is no longer pink. Remove from pan with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute mushrooms and onion in drippings until tender. Add soups, peas, sherry, salt, seasoned salt, pepper, beef mixture and potato mixture; heat through., Preheat oven to 375°. Roll out one of the larger portions of dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge. Fill with half of the meat mixture. Repeat with remaining larger portion of dough and filling., Roll out smaller portions of dough to fit tops of pies. Place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake until crust is golden brown, 45-50 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Sprinkle tops with cheese; let stand 10 minutes. Serve with sour cream.
Nutrition Facts : Calories 578 calories, Fat 38g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 802mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.
More about "pasty pie northern michigan meat pie recipes"
MICHIGAN PASTIES – EASY MEAT PIES - THE LAZY GASTRONOME
From lazygastronome.com
Cuisine Cornish, MichiganEstimated Reading Time 3 minsCategory Main Course, Sandwich
MICHIGAN PASTY (MEAT HAND PIE) : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
5/5 (10)Total Time 2 hrs 45 minsCategory Main-DishCalories 684 per serving
MICHIGAN PASTIES (MEAT PIES) WITH PAN GRAVY - KITCHEN JOY
BEST MONTANA PASTY RECIPE - HOW TO MAKE MINERS PASTIES - FOOD52
From food52.com
HANDHELD BAKED MEAT PIES, MICHIGAN PASTIES RECIPE - YOUTUBE
From youtube.com
PASTY PIE (NORTHERN MICHIGAN MEAT PIE) RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
MICHIGAN PASTY | TRADITIONAL SAVORY PIE FROM MICHIGAN, UNITED …
From tasteatlas.com
MICHIGAN FOOD: UPPER PENINSULA MEAT PASTY RECIPE
From motherearthnews.com
CORNISH PASTY RECIPE AND TIPS | EPICURIOUS
From epicurious.com
MICHIGAN PASTIES - FOX VALLEY FOODIE
From foxvalleyfoodie.com
YOOPER PASTIES (UPPER MICHIGAN MEAT PIES) - THE BUTCHER SHOP, INC.
From butchershopinc.com
LOWER PENINSULA PASTY: A SPIN ON THE HISTORIC MEAT PIE
From comfortablydomestic.com
HEY, MEAT LOVERS! WHAT ARE PASTIES? - DRIVIN' & VIBIN'
From drivinvibin.com
PASTIES (MEAT HAND PIES) – CATHERINE'S PLATES
From catherinesplates.com
PASTY PIE MICHIGAN MEAT PIE RECIPES - RECIPEBRIDGE
From recipebridge.com
MEET MICHIGAN’S PASTY, THE MOST UNDERRATED FOOD IN THE MIDWEST
From thetakeout.com
THE STORY BEHIND THE PORK PIE - NATIONAL GEOGRAPHIC
From nationalgeographic.com
You'll also love