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Michigan’s “Yooper” Pasties — The Next Generation

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Level: Intermediate

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Description

This Michigan favorite is an old-fashioned miner’s pot-pie made with beef, vegetables, herbs and spices — perfect for a cold winter’s night!

Ingredients

  • FOR PASTRY:
  • 1 cup Boiling Water
  • ½ pounds Lard
  • 3 Tablespoons Salt, Divided As 1 And 2 Tbsps
  • 4 cups All-purpose Flour
  • FOR FILLING:
  • 1-¼ pound Ground Sirloin (a Little More Than A Pound Works Best)
  • 2 Tablespoons Beefy Onion Soup Mix
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Black Pepper
  • ½ teaspoons Dried Marjoram
  • ½ teaspoons Allspice
  • ½ teaspoons Dried Sage
  • 8 whole Potatoes, Peeled And Cubed Small
  • 3 whole Small, Sweet Onions, Peeled And Cubed Small
  • 2 whole Large Carrots, Peeled And Cubed Small
  • 1 whole Large Rutabaga Or Turnip, Peeled And Cubed Small
  • ½ sticks Butter
  • FOR EGG WASH
  • 2 whole Egg Whites
  • ⅓ cups Milk
  • ½ cups Ice Water

Preparation

1) Pour the cup of boiling water over the lard until the lard is dissolved. Then add salt to the flour… mix well… and combine this mixture with the dissolved lard. Mix this together and make softball sized balls. Wrap the ball in plastic wrap, and leave overnight in the refrigerator.

2) The next day, combine all of the other ingredients, except the butter, egg whites and milk in a large bowl. Mix thoroughly. Let sit for an hour in the fridge.

3) While the filling mixture is setting, roll out the dough on a floured surface, into circles about 1/8th inch thick. Place a large cup of filling on the bottom half of the circle. Then put two thin slices of butter on top of the filling. Fold over the top half of the dough like a turnover, and dab ice water along the edges to help you seal the seam. Mix the egg white and milk mixture together, and brush the pasty with a thin coating of the mixture. Cut a slit in the top of each pasty. Place on a cookie sheet.

4) Bake at 425 degrees F for 15 minutes, and then turn the heat down to 350 and bake for an additional hour. Serve hot, or freeze by wrapping in foil and then vacuum sealing in a bag. (Let cool first before freezing.)

(Note: These hot pocket-type meat pies were popular in the old mining days in the Upper Peninsula of Michigan. They fit perfectly into pockets… they kept hands warm… they were easy to eat… and they were very filling. This new version is more flavorful and savory — perfect for the wintertime! They ARE high in calories due to the fat content in the beef, lard and butter. Those with cholesterol problems will want to avoid. However, nothing beats this traditional-style, aromatic comfort food — it’s a must-try at least once!)

4 Comments

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www.ashleyscookingadventures.blogspot.com on 4.20.2010

I was so excited to see this recipe!! I’m from Michigan and recently posted vegetarian pasties on my blog. If you want to check it out here is the link:
http://ashleyscookingadventures.blogspot.com/2010/03/michigan-pasties.html

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Anne McCoy on 3.15.2010

I had my first pastie when we went to Michigan 7 yrs ago and it was such a treat. I think I’ll make these tonight.

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brittty on 8.23.2009

My dad used to make pasties but hasn’t in forever! I can’t wait to try these!

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mariemorgan on 8.9.2009

I love Pasties! I need to make these!

One Review

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fightpilotswife on 10.12.2011

My gourmet group is doing “pub food” as a theme this month, so I decided to make pasties from my home state. Found this recipe and it sounded more “upscale” than my old stand by. The only change I made was to cook the filling ingredients in my dutch oven prior to baking. (I have issues!) Great modern twist on the old favorite!!! Thanks!

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