How to Make Northern Michigan Pasties with Pasty Recipe
If you travel to the Upper Peninsula of Michigan, you can't miss the restaurant signs for pasties. Pasties are a food that was brought here from Cornwall, England by Cornish miners. The pasty was an easy meal for the miners to take along when working. They could be eaten without a fork and easily heated so the miners could have a hot meal. The pasty was just put on their shovel and then heated over the overhead lamp in the mine.
As time went on other ethnic groups added their own ingredients. Most pasties are made with rutabagas, but the recipe here uses potatoes instead. I've included ingredients that you probably already have on hand.
Michigan Pasties (Makes 6 pasties)
1# round steak, cut into ½” cubes
2 c peeled, diced potatoes or use rutabaga or turnips
2 Tbsp butter
Pastry (recipe and instructions follows)
1 ¼ c chopped onion
2 T chopped parsley
1 tsp salt
½ tsp pepper
¼ tsp thyme
Beaten egg for glaze
1. Preheat oven to 400 degrees.
2. In a mixing bowl combine the steak and the potatoes. Set this aside.
3. Prepare the pastry.
4. Now add to the steak and potato mixture the onions, parsley, salt, pepper, and thyme.
5. Now divide the pastry into 6 different balls.
6. On a lightly floured surface, roll each individual ball into a 7” circle.
7. Spoon ¾ c of filling in a strip across the center of each circle.
8. Bring both sides of the dough up over the filling, forming a seam.
9. Pinch the seams to seal.
10. Brush with the egg glaze and then place on baking sheet.
11. Bake in preheated 400 degree oven for 45 minutes.
3 c flour
1 1/2 tsp salt
1 c. + 2 T lard or shortening
7-9 T ice water
1. In a bowl combine the flour and salt.
2. Cut in the lard or shortening until it resembles a coarse meal.
3. Add the ice water and toss together and gather the dough into a ball.
4. Go back to the instructions above.
These are great to serve immediately hot as a meal or use later and heat up.
Enjoy the good eating!
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