Michigan Beef Pasties Recipes

UPPER PENINSULA PASTIES

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.

MICHIGAN PASTIES

Steps:

• 1. Dough: In large bowl stir shortening and boiling water together until melted. Gradually stir in flour and 2 tsp. salt until a very soft dough forms. cover and chill 1 1/2 hours or overnight.
• 2. Filling: Quarter and thinly slice Potatoes and rutabagas. place in a bowl. set aside. Fry beef with onions salt and pepper to taste. Drain fat add to vegetables.
• 3. Divide dough into 12 balls. roll out into a 10" circle mound 2 c. of meat filling (if you want the dessert part of this old recipe..put 1c.of meat filling on one part of the pasty and next to it 1c. fruit pie filling of your choice). Place a pat of butter ontop of meat mixture, Fold dough over to make a cresent, seal edges with ice water and fork. slit the top for vent.
• 4. Brush the tops with butter and bake in the oven at 350^ for 1 hour or until golden brown. Serve with Ketchup.

BEEF PASTIES

Steps:

• In a large bowl, combine the first 9 ingredients; set aside. On a lightly floured surface, roll out a fourth of the dough into an 8-in. circle. Mound 1 cup filling on half of circle. Moisten edges with water; fold crust over filling and press the edges with a fork to seal. , Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut slits in top of each; brush with cream. Bake at 450° for 20-25 minutes or until golden brown.

UPPER MICHIGAN PASTIES

Steps:

• Crust:.
• Pour the boiling water over the lard until the lard is dissolved.
• Add salt to flour and add this to the waterand lard.
• Mix this together until it forms a ball.
• Wrap in Saran Wrap and refrigerate overnite.
• Filling:.
• Combine the filling ingredients in a large bowl. Let sit and meld together, while rolling out the crust. This chilled dough will make 8 pasties.
• Take one of the dough balls and roll out on a floured surface, roll into a circle about.
• 1/8 inch thick. Do the same with all the dough.
• Put large cupful of filling on the crust; dab ice water around the edge of the crust to seal.
• Add a teaspoon of butter on top of the filling before sealing.
• Fold crust over top of filling like a turnover, and seal edges well.
• Place pasties on baking sheets and bake at 425°F for 15 minutes; then turn oven down to 350°F for 60 mimutes, or until nicely browned.
• When done, brush the top with butter.
• I serve with ketchup.

CORNISH FINNISH MICHIGAN PASTIES

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.

UPPER PENINSULA OF MICHIGAN ORIGINAL PASTIES

Steps:

• Cube all of the above ingredients. The filling including the meat is not cooked. Those of us who are Yoopers (originally from the Upper Penninsula know that the meat is never cooked before baking a Pastie!
• Mix dough like pie crust.
• Divide into 8 balls.
• Roll out like a pie crust.
• Put filling on half of circle. About 1 cup.
• Crimp like pie crust. Will look like a half circle.
• Put on ungreased cookie sheets.
• Bake at 425 degrees for 20 minutes and 375 for 40 minutes.
• Put slits in top of crust before baking.
• Let sit about 1/2 hour after baking.
• Enjoy!

GOOD OLE' MICHIGAN PASTY (PASTIES)

Steps:

• Dough Instructions:.
• Combine flour, salt, baking powder, & pepper.
• Cut in fat until fine like peas.
• Beat egg; add water & vinegar and mix well.
• Sprinkle liquid over flour & stir with a fork until dough forms a ball.
• You don't have to worry about over-handling. Remember they used to eat this in place of a sandwich, so it has to hold up.
• Divide into 6 equal size balls & set aside.
• Filling and Construction:.
• Mix meat, vegtables, salt & pepper together.
• Roll out each ball on a floured board into a 10 inch circle.
• Place 1 cup of filling on each circle with a piece of butter.
• Moisten rim; crease & fold over.
• Seal & flute edges.
• Cut slits in top for steam to escape.
• Brush tops with milk.
• Place on ungreased cookie sheet & bake for one hour @ 350 degrees.

BEEF AND PORK PASTIES

Steps:

• Preheat oven to 350.
• add the salt the flour and mix.
• slowly add the cold water until the dough is able to be rolled.
• seperate the dough into 8 equal parts.
• Roll out each dough ball until it is round.
• add 1/8 of each ingredient and fold in half.
• pinch down the edges to secure.
• Bake 4 at a time for 45 minutes.