A Michigan Specialty: Pasties

Over the summer we drove through the Upper Peninsula of Michigan and saw signs for some local delight called a Pasty (pas-tee) which we had to try.  When we did, we felt like we were having a home cooked meal, and vowed to make our own.  We also learned a little bit about the history of the food.  The UP was a major mining and lumbering region in the early 1900s worked by immigrant from the British Isles.  Wanting a simple and filling lunch these hard workers often packed these hand held delights for their lunches.  So if you ever go to the UP be sure to try one, if not, make your own!

Ingredients: Dough (makes 6 pasties)

3 1/2 C of flour (sifted)

1 1/2 tsp salt

1 C shortening

1 C cold water

Ingredients: Filling

1 lb of round or chuck steak (boneless & cut into 1 in cubes)

2 potatoes peeled and cubed

1 onion chopped

1/2 rutabaga cubed

1-2 carrots diced

salt and pepper to taste

6 T butter (optional) (Ours were great without it)

Directions

1. Combine flour and salt in a large mixing bowl.

2. Cut shortening into the flour/salt mixture so that it looks like course crumbs.

3. Stir in water until mixture clumps and form into a ball.

4. Wrap dough in plastic and refrigerate for an hour.

5. Combine meat, potatoes, rutabaga, onion, & carrot.

6. Season with salt and pepper.

7. Preheat oven to 350 degrees.

8. Separate dough into 6 pieces and roll into individual balls.

9. Roll out each ball on a lightly floured surface into 6 inch rounds.

10. Place about 1 cup of the filling mixture onto one half of the round.

11. Place a tablespoon of butter on the mixture (optional).

12. Bring the other half over the top and seal the edges.

13. Place on a parchment paper lined cookie sheet and bake for an hour.

Serve the pasty once it has finished cooking as is, add your favorite beef gravy, or serve cold as a handheld meal.  

~ The Moose's Lodge