Michigan’s “Yooper” Pasties — The Next Generation

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!)