Family recipe — U.P. Pasty

Growing up in and around the Upper Peninsula of Michigan one knows the taste and beauty of  a good pasty. This recipe is one passed to us from my mother Elaine’s sister Ruth. I as a kid enjoyed many a pasty. It a good day when we make them…(not nearly enough):-(

CRUST

  1.  3 cups flour
  2.  1 1/2 tsp. salt
  3.  2/3 cup shortening
  4.  2/3 cup ICE water

Mix flour, salt, and water together and then cut in shortening.

FILLING:

  1.  1 1/4    ground beef
  2.  1/2 lb. ground pork
  3.  4           red potatoes
  4.   1          onion
  5.   1/2     rutabaga  minced finely)
  6.   3         carrots
  7.               salt for each pasty
  8.               pepper
  9.    1 pat  butter per pasty

PREPERATION:

Separate dough into 5 portions.  Roll out each portion into a flat circle. Fill half the circles with raw ingredients and add a tbs. of butter. Close by folding into a half circle. Pinch edges closed with a fork using water to stick the edge together.

Bake at 400 degrees for 15 minutes, turn down to 375 and bake an additional 45-50 minutes.

Enjoy with your favorite condiment…PSST ketchup!!!

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