Pasties
This homemade Michigan Upper Peninsula dish has a flaky crust wrapped around a delicious beef, potato, and rutabaga filling. We serve it with smothered with beef gravy but many people eat them with ketchup. These freeze very well so you can double or triple the recipe. Just cook in the oven from the freezer at 350 degrees for about 40 minutes or until filling is hot.
Servings 6 people
Calories 860kcal
Ingredients
For the dough
- 3 1/2 cups flour
- 1 1/2 tsp salt
- 1 cup lard or shortening
- 1 cup cold water
For the filling
- 1 pound ground beef chuck
- 2 potatoes peeled and cut into small cubes
- 1 onion chopped
- 1/4 rutabaga peeled and cut into small cubes
- 1 carrot peeled and cut into small cubes (optional)
- salt and pepper to taste
- 6 tbsp butter
- 1 egg beaten
Instructions
For the dough
- Combine flour and salt into a large bowl. Cut in the lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball, wrap in plastic and refrigerate 5 hours or overnight
- Divide dough into six pieces and shape into balls. Roll each ball into six inch round on lightly floured surface
- Preheat oven to 350 degrees F. Spray baking sheet with cooking spray or line with parchment paper
For the filling
- Combine meat, potatoes, onion, rutabaga, and chopped carrots (if using) into a large bowl. Season with salt and pepper.
- Place about 1 cup of filling on one half of each six inch round dough. Place 1 tbsp butter on top of filling. Fold the other half of the dough over the filling. Crimp edges to seal. Prick with fork and place on prepared baking sheet. Brush top of doughs with beaten eggs
- Bake in preheated oven for 1 hour