Classic Upper Michigan Pasties
Experience the rich and hearty flavors of Upper Michigan with these authentic pasties. Originally crafted by Cornish miners, these savory pastries are filled with a delicious mix of potatoes, rutabaga, ground sirloin, and onions, all encased in a flaky, buttery crust. Perfect for warming up on chilly days, this delightful one-dish meal is sure to be a hit with family and friends. Enjoy them fresh out of the oven or pack them for lunch - they're as versatile as they are delicious!
N/A
Servings
400
Calories
11
Ingredients
Ingredients
Lard
1/2 lb (Melted)
Boiling Water
1 cup (Used to dissolve lard)
All-Purpose Flour
4 cups (Mixed with salt)
Salt
1 tablespoon (For crust)
Potatoes
8 (Peeled and cubed)
Rutabaga
1 large (Peeled and cubed)
Ground Sirloin
1 lb (Raw)
Sweet Onions
3 large (Peeled and chopped)
Salt
2 tablespoons (For filling)
Black Pepper
1 tablespoon (Ground)
Butter
For brushing (Melted)
Instructions
1
Crust Preparation: In a bowl, pour boiling water over lard until it is completely dissolved, creating a warm mixture.
2
In a separate bowl, combine the all-purpose flour and salt, stirring well to evenly distribute the salt.
3
Gradually add the flour mixture to the lard and water, mixing until a dough forms.
4
Knead the dough gently until it comes together into a ball, then wrap it in Saran Wrap and refrigerate overnight to allow it to firm up.
5
Filling Preparation: In a large mixing bowl, combine the peeled and cubed potatoes, cubed rutabaga, ground sirloin, chopped sweet onions, salt, and black pepper. Mix well and set aside to allow the flavors to meld.
6
Assembly: Preheat your oven to 425°F (220°C). On a floured surface, take a portion of chilled dough and roll it out into a circle about 1/8 inch thick. Repeat with the remaining dough.
7
Place a generous cupful of the filling mixture onto one half of each dough circle. Moisten the edges with ice water, then add a teaspoon of butter on top of the filling.
8
Fold the dough over to create a half-moon shape and press the edges firmly to seal. For extra security, crimp the edges with a fork.
9
Place the pasties on baking sheets lined with parchment paper. Bake in the preheated oven for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 60 minutes or until they are golden brown.
10
Once baked, remove from the oven and brush the tops with melted butter for added flavor and shine. Serve with ketchup on the side if desired.
Nutrition Information
23g
Fat
32.5g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Classic Upper Michigan Pasties?
They are savory pastries filled with potatoes, rutabaga, ground sirloin, and onions, encased in a flaky, buttery crust.
What is the history of these pasties?
Originally crafted by Cornish miners, these pasties served as a hearty one-dish meal for workers in Upper Michigan.
What type of fat is used for the crust?
The crust is made using 1/2 lb of lard dissolved in boiling water.
How is the dough for the crust prepared?
Lard is dissolved in boiling water, mixed with flour and salt, kneaded into a ball, and refrigerated overnight.
What meat is recommended for the filling?
The recipe calls for 1 lb of raw ground sirloin.
Which vegetables are included in the filling?
The filling includes 8 peeled and cubed potatoes, 1 large cubed rutabaga, and 3 large chopped sweet onions.
How long should the dough be chilled?
The dough should be wrapped in Saran Wrap and refrigerated overnight to allow it to firm up.
How thick should the dough be rolled out?
The dough should be rolled out into a circle approximately 1/8 inch thick.
How much filling should be placed in each pasty?
Each dough circle should be filled with a generous cupful of the filling mixture.
How do you seal the pasties?
Moisten the edges with ice water, fold the dough over, press firmly to seal, and crimp the edges with a fork.
What is added inside the pasty just before sealing?
A teaspoon of butter is added on top of the filling before folding the dough.
What is the initial baking temperature and time?
Bake the pasties at 425°F (220°C) for the first 15 minutes.
What temperature should the oven be reduced to during baking?
After the initial 15 minutes, reduce the temperature to 350°F (175°C).
How long do the pasties bake at the lower temperature?
They bake for an additional 60 minutes at 350°F until golden brown.
What is applied to the pasties after they finish baking?
The tops are brushed with melted butter for added flavor and a polished shine.
What is a traditional serving suggestion for Michigan pasties?
They are commonly served with ketchup on the side.
How many calories are in a serving?
Each serving contains approximately 400 calories.
What is the protein content of one pasty?
There are 15g of protein per serving.
How much fat is in this recipe?
Each serving contains 23g of fat.
What is the carbohydrate count?
The recipe contains 32.5g of carbohydrates per serving.
What type of flour is used for the crust?
The recipe requires 4 cups of all-purpose flour.
How much salt is needed for the filling?
The filling uses 2 tablespoons of salt.
What seasoning is used in the filling besides salt?
1 tablespoon of ground black pepper is used for seasoning.
Is the meat cooked before being placed in the dough?
No, the ground sirloin is mixed raw with the vegetables and cooks inside the pastry.
What kind of onions are best for this recipe?
The recipe specifies using 3 large sweet onions.
How do you prevent the pasties from sticking to the baking sheet?
Line the baking sheets with parchment paper before placing the pasties on them.
Can these pasties be packed for lunch?
Yes, they are highly versatile and can be enjoyed fresh or packed for later.
How many ingredients are required in total?
There are 11 ingredients used in this recipe.
What makes these pasties a 'one-dish meal'?
They contain a complete balance of protein, starch, and vegetables inside a portable crust.
Are these pasties good for cold weather?
Yes, they are described as a hearty meal perfect for warming up on chilly days.