Upper Peninsula Meat and Veggie Pasties
Delve into the rich culinary heritage of Michigan's Upper Peninsula with these delightful pasties, a savory pastry filled with a hearty mix of ground beef, pork, and a medley of fresh vegetables. Originating from Cornish miners, these hand-held pies have become a beloved staple, reminiscent of the region's mining history. While crafting these pasties may require a bit more time and effort, the satisfaction of biting into perfectly baked pastry crust filled with succulent meat and veggies is truly rewarding. Prepare a double batch to savor later—these freeze wonderfully and make for an easy meal option! Remember, the 'a' in pasty is silent, making it a unique addition to your culinary vocabulary!
6
Servings
250
Calories
11
Ingredients
Ingredients
flour
3 cups (none)
cold butter
3/4-1 1/2 cup (cut into bits)
salt
1 1/2 teaspoons (none)
water
6 tablespoons (none)
round steak
1 lb (coarsely ground)
boneless pork loin
1 lb (coarsely ground)
carrots
5 (chopped)
onions
2 large (chopped)
rutabaga
1/2 cup (chopped (can substitute turnip))
salt
2 teaspoons (none)
pepper
1/2 teaspoon (none)
Instructions
1
In a large mixing bowl, combine the flour, cold butter, and salt. Use a pastry cutter or your fingers to blend the ingredients until they resemble coarse crumbs.
2
Gradually add water, one tablespoon at a time, mixing gently until the dough begins to hold together.
3
Once the dough forms a ball, lightly knead it on a floured surface with the heel of your hand to ensure even distribution of the fat.
4
Shape the dough into a ball, dust with flour, wrap it in wax paper, and chill in the refrigerator for at least 30 minutes.
5
While the dough is chilling, prepare the filling. In a large bowl, combine the ground round steak, ground pork, chopped carrots, chopped onions, and chopped rutabaga (or turnip). Season with salt and pepper, mixing thoroughly.
6
After the dough has chilled, divide it into 6 equal pieces. Roll each piece into a circle approximately 10 inches in diameter on a lightly floured surface.
7
Spoon 1-1/2 cups of the filling onto one half of the pastry circle. Moisten the edges with a little water.
8
Fold the unfilled half over the filling, pressing the edges to seal tightly. Crimp the edges decoratively with a fork to ensure a good seal.
9
Transfer each pasty to a lightly buttered baking sheet. Use a sharp knife to cut several slits in the top of each pasty to allow steam to escape.
10
Preheat your oven to 350°F (175°C) and bake the pasties for 30 minutes.
11
After 30 minutes, carefully insert about 1 teaspoon of butter into each slit on top of the pasties. Bake for an additional 30 minutes, until they are golden brown.
12
Remove the pasties from the oven and loosely cover them with a damp tea towel. Let them cool for about 15 minutes before serving.
13
Enjoy warm with additional butter and ketchup on the side, if desired.
Nutrition Information
16g
Fat
20g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Upper Peninsula Meat and Veggie Pasties?
They are savory hand-held pastries filled with a hearty mix of ground beef, pork, and vegetables, originating from Cornish miners in Michigan's Upper Peninsula.
How is the word 'pasty' pronounced in this context?
In the context of this Michigan dish, the 'a' in pasty is silent.
What type of meat is used in this recipe?
The recipe calls for one pound of coarsely ground round steak and one pound of coarsely ground boneless pork loin.
What vegetables are included in the filling?
The filling consists of chopped carrots, chopped onions, and chopped rutabaga.
Can I substitute the rutabaga?
Yes, you can substitute turnip for the rutabaga if needed.
What are the ingredients for the pastry dough?
The dough is made from 3 cups of flour, 3/4 to 1 1/2 cups of cold butter, 1 1/2 teaspoons of salt, and 6 tablespoons of water.
How should I blend the butter into the flour?
Use a pastry cutter or your fingers to blend the cold butter into the flour and salt until the mixture resembles coarse crumbs.
How much water should I add to the dough?
Gradually add 6 tablespoons of water, one tablespoon at a time, until the dough begins to hold together.
Do I need to chill the dough?
Yes, once the dough is shaped and wrapped in wax paper, it should be chilled in the refrigerator for at least 30 minutes.
How many pasties does this recipe make?
This recipe yields 6 equal-sized pasties.
What size should I roll the dough circles?
Each piece of dough should be rolled into a circle approximately 10 inches in diameter.
How much filling goes into each pasty?
Spoon approximately 1-1/2 cups of the meat and vegetable filling onto one half of each pastry circle.
How do you seal the pasty edges?
Moisten the edges with a little water, fold the dough over the filling, and crimp the edges decoratively with a fork.
What is the purpose of cutting slits in the top of the pasty?
Cutting several slits in the top with a sharp knife allows steam to escape during the baking process.
At what temperature should the oven be preheated?
The oven should be preheated to 350°F (175°C).
How long do the pasties bake in total?
The pasties bake for a total of 60 minutes.
When do I add the extra teaspoon of butter?
After the first 30 minutes of baking, insert about 1 teaspoon of butter into each slit on top of the pasties.
Why cover the pasties with a damp tea towel after baking?
Loosely covering them with a damp towel while they cool for 15 minutes helps achieve the traditional texture.
What are the common condiments served with pasties?
They are often enjoyed warm with ketchup or additional butter on the side.
Can I freeze these pasties?
Yes, these pasties freeze wonderfully and make for an easy meal option later.
How many calories are in one serving?
One serving contains approximately 250 calories.
What is the fat content per serving?
Each serving has 16 grams of fat.
How much protein is in each pasty?
There are 12 grams of protein per serving.
How many carbohydrates are in a serving?
Each serving contains 20 grams of carbohydrates.
What is the origin of the pasty recipe?
The recipe originates from Cornish miners and has become a staple of Michigan's culinary heritage.
How much salt is used in the filling?
The filling requires 2 teaspoons of salt.
How should the steak and pork be ground?
Both the round steak and the boneless pork loin should be coarsely ground.
Is the butter used in the dough cold or room temperature?
The recipe specifies using cold butter cut into bits for the dough.
What is the recommended preparation for the carrots and onions?
Both the carrots and onions should be chopped before being mixed into the filling.
What is the total number of ingredients in this recipe?
There are 11 ingredients total, including meats, vegetables, and pastry staples.