Light Michigan Pasties Food

UPPER PENINSULA PASTIES

Steps:

• In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

MICHIGAN PASTIES

Steps:

• Mix cubes of turkey, potatoes, carrot, and onion in a large bowl. Add salt pepper and seasonings.
• Mix flour, shortening and salt. Gradually mix in 1/3 cup of water using a fork. Pat into a ball.
• Divide into smaller balls and roll dough out to size of 8 inch pie tin.
• Place 1 cup mixed filling on half of a rolled crust, fold over, and seal edges. Press edges down with fork.
• Brush with milk and bake at 475 degrees for 20 minutes.
• Reduce heat to 375 degrees for an additional 20 minutes.
• Serve with ketchup or steak sauce.

LIGHT MICHIGAN PASTIES

Steps:

• Directions.
• Dissolve beef bouillon in 1/2 cup hot water.
• In a skillet brown the ground beef and onion.
• In a large mixing bowl place the potatoes, onions, rutabaga, pepper, and salt; gently stir until well mixed. Then add the beef and bouillon and sir gently.
• Working with one dough at a time (I use 2 ounce portions), place about 1/12 of the filling in the center of each thinly rolled dough circle; bring short sides together overlap over the center. Then fold and crimp the ends to seal. Place of greased or sprayed cookie sheet and repeat with the remaining dough.
• Make 3 or 4 small slits in the top of the pasty to allow steam to escape during cooking.
• Bake 40 to 50 minutes at 350 degrees or until golden brown; remove from oven.
• Can be served warm, but real Michiganders eat their pasties cold with tomato ketchup (actually, I like them warm with gravy). They make a great sack lunch and freeze well.

CORNISH FINNISH MICHIGAN PASTIES

Steps:

• Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
• Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon.
• Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
• Bake at 425 degrees F (220 degrees C) for 45 minutes.

COPPER COUNTRY PASTIES

Steps:

• In a large bowl, combine flour, butter and salt. Blend ingredients until well combined.
• Add water, one tablespoon at a time to form a dough.
• Toss mixture until it forms a ball.
• Knead dough lightly against a smooth surface with heel of the hand to distribute fat evenly.
• Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.
• Filling:Combine all filling ingredients in a large bowl.
• Divide the dough into 6 pieces. Roll each of the pieces into a 10-inch round on a lightly floured surface.
• Put 1-1/2 cups of filling on one half of the round.
• Moisten the edges with water. Fold the unfilled half over the filling to enclose it.
• Pinch the edges together to seal. Crimp edges decorativley with a fork.
• Transfer pasty to lightly buttered baking sheet and cut several slits in the top.
• Repeat with the other dough rounds.
• Bake in a preheated 350 degree Fahrenheit oven for 30 minutes.
• Put 1 teaspoon of butter through a slit in each pasty and continue baking for 30 minutes more.
• Remove from oven, cover with a damp tea towel, cool for 15 minutes.
• Serve with additional butter and ketchup, if desired.

PASTIES II

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
• Bake in preheated oven for 1 hour.

CORNISH FINNISH MICHIGAN PASTIES

Steps:

• Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
• Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate (MSG), and bouillon.
• Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans.
• Bake at 425ºF for 45 minutes.

UPPER MICHIGAN PASTIES

Steps:

• Crust:.
• Pour the boiling water over the lard until the lard is dissolved.
• Add salt to flour and add this to the waterand lard.
• Mix this together until it forms a ball.
• Wrap in Saran Wrap and refrigerate overnite.
• Filling:.
• Combine the filling ingredients in a large bowl. Let sit and meld together, while rolling out the crust. This chilled dough will make 8 pasties.
• Take one of the dough balls and roll out on a floured surface, roll into a circle about.
• 1/8 inch thick. Do the same with all the dough.
• Put large cupful of filling on the crust; dab ice water around the edge of the crust to seal.
• Add a teaspoon of butter on top of the filling before sealing.
• Fold crust over top of filling like a turnover, and seal edges well.
• Place pasties on baking sheets and bake at 425°F for 15 minutes; then turn oven down to 350°F for 60 mimutes, or until nicely browned.
• When done, brush the top with butter.
• I serve with ketchup.