How to Make Classic Upper Michigan Pasties from Scratch
Growing up in the heart of the Midwest, pasties were a staple in our household, especially during the chilly autumn months. My grandmother would spend hours in the kitchen, her laughter echoing as she rolled out dough and filled it with hearty ingredients. The aroma of baked pasties wafting through the house was a comforting reminder of family gatherings and shared meals. This recipe is not just about food; it’s about tradition, love, and the warmth of home.
What Makes It Special
This classic Upper Michigan pasty recipe stands out for several reasons:
- Hearty Filling: The combination of beef, potatoes, and rutabaga creates a filling that is both satisfying and flavorful.
- Versatile Dough: The flaky crust is easy to make and can be adapted for various fillings, making it a versatile dish.
- Family Tradition: Each family has its own twist on pasties, making them a unique representation of cultural heritage.
Gather Your Ingredients
Prep Time: 30 minutes | Cook Time: 1 hour | Servings: 6
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1 lb ground beef
- 1 cup diced potatoes
- 1 cup diced rutabaga
- 1 small onion, finely chopped
- Salt and pepper to taste
Let’s Get Cooking
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In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
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Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
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In a separate bowl, mix the ground beef, potatoes, rutabaga, onion, salt, and pepper until well combined.
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Preheat your oven to 375°F (190°C).
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Roll out the dough on a floured surface to about 1/8 inch thick. Cut into 6-inch circles.
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Place a generous scoop of the filling on one half of each dough circle. Fold the other half over and crimp the edges to seal.
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Place the pasties on a baking sheet lined with parchment paper. Bake for 45-50 minutes or until golden brown.
My Pro Tips
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For an extra flaky crust, make sure your butter is very cold and don’t overwork the dough.
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Feel free to experiment with different fillings, such as chicken or vegetables, to suit your taste.
What to Serve With It
- Coleslaw for a refreshing crunch
- Homemade applesauce for a touch of sweetness
- A warm cup of cider to complement the flavors
FAQs
Q: Can I freeze pasties before baking?
A: Yes! You can freeze them after assembling. Just bake them straight from the freezer, adding a few extra minutes to the cooking time.
The Heart of the Dish
Every time I make these pasties, I’m reminded of my grandmother’s kitchen and the love that went into each meal. It’s a dish that brings people together, and I hope it does the same for you. Whether you’re sharing them with family or enjoying them solo, these pasties are sure to warm your heart and fill your belly.
Your Turn
I invite you to try this recipe and make it your own! Feel free to tweak the ingredients and share your experiences. I’d love to hear how your pasties turn out!
How to Make Classic Upper Michigan Pasties from Scratch
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 5 to 7 tablespoons ice water
- 1 pound ground beef or lamb
- 1 cup potatoes, diced
- 1 cup rutabaga, diced
- 1 onion, finely chopped
- Salt and pepper to taste
- Coleslaw for a refreshing crunch
- Homemade applesauce for a touch of sweetness
- A warm cup of cider to complement the flavors
Instructions
- In a large bowl, combine flour and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in ice water, a tablespoon at a time, until mixture forms a ball.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F (200°C).
- In a skillet, cook the ground beef or lamb over medium heat until browned.
- Add the diced potatoes, rutabaga, and onion, cooking until vegetables are tender.
- Season the filling with salt and pepper to taste.
- Roll out the dough on a floured surface and cut into circles.
- Place a scoop of the meat and vegetable filling onto one half of each circle.
- Fold the dough over and seal the edges with a fork.
- Place the pasties on a baking sheet and bake for 45 minutes or until golden brown.
Nutrition Information
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