Upper Peninsula Pasties and #SundaySupper
Upper Peninsula Pasties are full of ground beef, potatoes, rutabagas, carrots, onions and parsley. The challenge this week for #SundaySupper was to do a favorite recipe from my hometown. I gave it quite a bit of thought and really couldn’t think of one thing my hometown was known for. I can think of a lot of great cooks and a favorite recipe they might make but nothing stuck out in my mind as a hometown favorite. I did however have a hankering for some Pasties which the upper peninsula of Michigan is famous for so I decided to share my recipe for them. As you can see above the meat goes in the pasties raw. I try to use stew beef or even a round steak, It will cook while it bakes plus the juices stay in the pastie. I grind the meat myself with my Kitcheaid. If you don’t have a way to grind the meat I would ask at the store if they would for you or look for chili beef which is a larger cut of meat than regular hamburger. You could also use a mixture of pork and beef or even chicken. The pastry recipe I used is made with hot water and melted lard/shortening, I love it because it is so easy to work with. It is also really flaky. If you’ve never tried this kind of pastry before, try it once. I know you will love the results. When the pastry is in the refrigerator it will firm right up and feel more like a pie crust when you take it out to work with it. I made my pasties with 6 inch circles, not the 10 inch I put in the recipe. I got 10 pasties from one recipe. These also freeze beautifully and can be reheated in 30 minutes from a frozen state if baked before freezing. I like to serve mine with gravy but ketchup is the preferred condiment of many. I had some of the meat mixture left over so I added it to a pan with 2 cups of beef broth and simmered it for an hour. I strained it and then made my gravy out of it. Upper Peninsula Beef Pasties Author: Mary Ellen Prep time: 2 hours 30 mins Cook time: 40 mins Total time: 3 hours 10 mins Serves: 6 - 10 pasties 1/2 cup shortening 1/2 cup lard 1 cup boiling water 2 3/4 to 3 cups all-purpose flour 1 teaspoons salt 1/2 cup shortening 1/2 cup lard 1 cup boiling water 2 3/4 to 3 cups all-purpose flour 1 teaspoons salt 1 lb.. potatoes - I like russets for this 1 large rutabaga - peeled 1 medium onion - chopped 2 carrots 1 1/2 lbs. ground beef 1 1/2 teaspoons salt 1 teaspoon black pepper 1 teaspoon garlic powder 3 tablespoons parsley 3 tablespoons heavy cream 1 lb.. potatoes - I like russets for this 1 large rutabaga - peeled 1 medium onion - chopped 2 carrots 1 1/2 lbs. ground beef 1 1/2 teaspoons salt 1 teaspoon black pepper 1 teaspoon garlic powder 3 tablespoons parsley 3 tablespoons heavy cream Make the pastry Bring the water to a boil, add the lard and shortening. Add the salt. Stir in enough flour to make a soft dough. Refrigerate for at least 2 hours. To make the filling Chop the potatoes, onions, rutabagas and carrots into bite size pieces. Add the ground beef. mix in. Add the seasonings. Stir in. Divide the dough into 6 pieces. Roll out on a floured surface, like you would a pie crust. Cut out a 10 inch circle of dough. Place a portion of the meat mixture on the dough as shown in the picture above. Fold top over and press edges together to seal. Place on a greased baking sheet. Cut several slits in the top of the dough for the steam to escape. Brush lightly on the tops with the heavy cream. Bake at 350 degrees for about 40 - 45 minutes or until they turn light brown. Make the pastry Bring the water to a boil, add the lard and shortening. Add the salt. Stir in enough flour to make a soft dough. Refrigerate for at least 2 hours. To make the filling Chop the potatoes, onions, rutabagas and carrots into bite size pieces. Add the ground beef. mix in. Add the seasonings. Stir in. Divide the dough into 6 pieces. Roll out on a floured surface, like you would a pie crust. Cut out a 10 inch circle of dough. Place a portion of the meat mixture on the dough as shown in the picture above. Fold top over and press edges together to seal. Place on a greased baking sheet. Cut several slits in the top of the dough for the steam to escape. Brush lightly on the tops with the heavy cream. Bake at 350 degrees for about 40 - 45 minutes or until they turn light brown. #SundaySupper Hometown Foods Breakfast Alamo City Breakfast Tacos by The Weekend Gourmet Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips Mickey Mouse Waffles by Wallflour Girl New York Style Bagels by The Girl In The Little Red Kitchen Peanut Butter and Fluff French Toast by Momma’s Meals Alamo City Breakfast Tacos by The Weekend Gourmet Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips Mickey Mouse Waffles by Wallflour Girl New York Style Bagels by The Girl In The Little Red Kitchen Peanut Butter and Fluff French Toast by Momma’s Meals Drinks Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog Appetizers and Snacks Baked Buffalo Chicken Wings by Peanut Butter and Peppers Cuban Sandwich Crostini by Casa de Crews Cuban Sandwich Dip by Family Foodie South Jersey Boardwalk Popcorn by Take A Bite Out of Boca Baked Buffalo Chicken Wings by Peanut Butter and Peppers Cuban Sandwich Crostini by Casa de Crews Cuban Sandwich Dip by Family Foodie South Jersey Boardwalk Popcorn by Take A Bite Out of Boca Main Dishes Chicken and Dumplings by Food Lust People Love Crockpot Cincinnati Chili by Palatable Pastime Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy Honey Cola Baked Ham by Magnolia Days Hot Brown Ham Sliders by A Kitchen Hoor’s Adventures Joe’s Special by Nosh My Way Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food New England Beans and Cod by Cooking Chat Oven Toasted Ravioli by Curious Cuisiniere Philadelphia Tomato Pie by The Redhead Baker Pierogies by Hezzi D’s Books and Cooks Portobello “Philly Cheese Steak” by PancakeWarriors Pozole Rojo by Simply Healthy Family Revved-up Poutine by Jane’s Adventures in Dinner Rice with Pork and Pineapple by Basic N Delicious San Francisco Cioppino by Eat, Drink and be Tracy Seattle-Style Dungeness Crab Roll by Bobbi’s Kozy Kitchen Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen Upper Peninsula Pasties by Recipes Food and Cooking Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe Chicken and Dumplings by Food Lust People Love Crockpot Cincinnati Chili by Palatable Pastime Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy Honey Cola Baked Ham by Magnolia Days Hot Brown Ham Sliders by A Kitchen Hoor’s Adventures Joe’s Special by Nosh My Way Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food New England Beans and Cod by Cooking Chat Oven Toasted Ravioli by Curious Cuisiniere Philadelphia Tomato Pie by The Redhead Baker Pierogies by Hezzi D’s Books and Cooks Portobello “Philly Cheese Steak” by PancakeWarriors Pozole Rojo by Simply Healthy Family Revved-up Poutine by Jane’s Adventures in Dinner Rice with Pork and Pineapple by Basic N Delicious San Francisco Cioppino by Eat, Drink and be Tracy Seattle-Style Dungeness Crab Roll by Bobbi’s Kozy Kitchen Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen Upper Peninsula Pasties by Recipes Food and Cooking Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe Side Dishes 1905 Salad by Supper for a Steal Chicken Rice Pilaf by Crazy Foodie Stunts Classic Italian Risotto in Bianco by La Bella Vita Cucina Greek Salad with Potato Salad by Ruffles & Truffles Korean Steamed Eggs by Hip Foodie Mom Smoke House Cheesy Garlic Bread by Peaceful Cooking 1905 Salad by Supper for a Steal Chicken Rice Pilaf by Crazy Foodie Stunts Classic Italian Risotto in Bianco by La Bella Vita Cucina Greek Salad with Potato Salad by Ruffles & Truffles Korean Steamed Eggs by Hip Foodie Mom Smoke House Cheesy Garlic Bread by Peaceful Cooking Desserts Apple Crisp by Serena Bakes Simply From Scratch Buckeye Cupcakes by Desserts Required Carob Bumpy Cake by Pies and Plots Chocolate Earthquake Cake by That Skinny Chick Can Bake Chocolate Pocky Cake by NinjaBaker Grandma Sweeney’s Chocolate Cream Pie by Lifestyle Food Artistry Lemon Buttermilk Bundt Cake by Alida’s Kitchen Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm Mile High Strawberry Pie by Cindy’s Recipes and Writings Pear Parkin by Happy Baking Days Vegan Timbits by Killer Bunnies, Inc Vernors Cake by Country Girl in the Village Apple Crisp by Serena Bakes Simply From Scratch Buckeye Cupcakes by Desserts Required Carob Bumpy Cake by Pies and Plots Chocolate Earthquake Cake by That Skinny Chick Can Bake Chocolate Pocky Cake by NinjaBaker Grandma Sweeney’s Chocolate Cream Pie by Lifestyle Food Artistry Lemon Buttermilk Bundt Cake by Alida’s Kitchen Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm Mile High Strawberry Pie by Cindy’s Recipes and Writings Pear Parkin by Happy Baking Days Vegan Timbits by Killer Bunnies, Inc Vernors Cake by Country Girl in the Village Join the #SundaySupper conversation on twitter on Sunday! 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