Anyone have a good recipe for pasties like they make in Upper Michigan?

hahahaha - did you MEAN to say PASTRIES?? Pasties are something COMPLETELY different!

I have a recipe for pasties. Don't know if it's like they make in upper michigan though... :-)

the dough is pulled up and around the meat & potatoes like a calzone, rather than in a pie plate.

Is that what you're looking for?

oh stitchin' witch! hahahahahaha.... not Those kind of Pasties! hahahahahaha... I realize this is a Fabric Based forum; however... hahahaha.... sorry, but I am laughing out loud here!

:oops: :lol: :shock:

You made me look, LOL!!!!

try this

http://www.food.com/recipe/upper-mic...pasties-119068

those look delectable! Am making them this weekend. Good halloween food. :-) thanks so much for the link. I expect them to be better than my family recipe.

Let me know how they turn out

I prefer mine without rutabagas, just with meat, potatoes and onion in the crust. Some folks include carrots in them too.
The "a" is pronounced like that in the word "past" not a hard or long "a" as in "paste." So even though spelling is same, the pronounciation is different between the little things that strippers stick wear and this food item, taken into the mines by Cornish miners for lunch.

Cornish Pasties are made differently in every region. My father and grandfathers were Cornish lead miners in SW Wisconsin. Ours were made with just onions, potatoes and sirloin steak. The steak must have some fatty part or lines in it. Also add small pieces of butter, salt and pepper. My mother drifted away from the pasty form and made them in pies. Large family and saved time. I do know when her father worked in the mines in Galena and Mineral Point, he carried them to work. Hope this helps. I plan on making them today for the weekend. They freeze beautifully.

Thanks Ladies, our VFW sells them. And this is a reminder to go buy some.

I was born in the UP and I do have my moms receipe, now I am kind of new around here and don't know if I write the whole receipe on here or someplace special.

You can just type your recipe in this thread, Pickle.

RE Pasty: I am assuming you know they go in a pie crust. I used to make my own crust but now I buy the one in the cooler section and no one guesses.
Here is my moms recipie

11/2 pound beef cut in small pieces
4 raw potatoes cut or chopped small
2 onions diced\7 carrots diced
1/4 cup bacon fat drippings optional but makes more moist
11/2 tsp salt
1 tsp. pepper
Combine meat and veggies in large bowl mix in seasonings and bacon drippings. Put in crust and bake 375 degree oven for 40 to 50 min.
Some people put in rutabaga and other veggies. I always just make it like above.Oh and some people use a cuisine Art to cut by I like to do mine by hand.


You can make individual ones in one pie crust at a time by putting stuffing on one side and then flip over other side and crimp together. Or I like to make mine in a cake pan like a pot pie which is also delicious if cooking for a group. My mom used to call it a pastie Pie.

I hope you try this and can let me know if you like it. I hope you do. Pickle

Pickle-
How many pastys does your recipe make?

Hi I am from the U.P. and my mom makes the best pasties:
Crust: 6 cups flour, 2 Cups Crisco or Shortening. Blend as a pie crust. In a measuring cup blend 1 egg 1 Tablespoon Vinegar add cold water to the 2 cup mark. Mix into the flour and shortening. Mix together. I believe you will get like 12 crust out of this.
The filling is 5# of ground beef 3 large onions chopped and 10# of potatoes peeled and chopped into bite size pieces. Season meat mixture with lawrys seasoning salt and pepper Mix meat mixture and potatoes and onions together and roll crust into plate size crust fill with meat and potatoes and fold over and seal edges. Rutabages are and optional. I perfer without. Beat 1 egg and alittle water together and brush on top of the pasties. Bake at 400 for 50 to 55 Mins. Good Luck.

Sounds yummy. Can you share the recipe?

Pasties don't mean that down here.

I am taking a guess here I haven't made them individual for quite a while, since we are retired folks. I usually just make it as a pasty pie in my square Corning ware fry pan and bake in oven.
I am guessing my original recipe will make about 4 pasties. Once you make them you can judge the amount of veggies to use.
There is another recipe listed here with the pie crust and that is the same as mine. But since I am retired and don't have to make my own crust. I use the refrigerator ones, just being lazy I guess or more time for sewing!!

PuffinGin....maybe be a regional or heritage thing for the pronounciation? My grandmother made these often, and called them Pasties, with a long "a". She was English. My mom also used a long "a"...Irish descent. However one says it, they are yummy!!! :)

Patti

Pzazz, I didn't know there was another another pronunciation used for them but Googling I found mention of both. The Merriam-Webster on-line dictionary says it rhymes with "nasty." I think you may be right about regional/heritage thing. I grew up in N. Wisconsin near the UP Michigan border. I'm totally with you about them being yummy! Now that the cold weather has arrived, I'm going to have to make some very soon.

I was a young girl when I first tasted UP pasties...... thanks so much for this recipe.......I will make it very soon..... jacie

yes it is

Thanks everyone for your help. I did try making them last week but they were a little dry. I will try again.
***Pam***

I got all the ingred. today, will make them over the week end......really looking forward to using your recipe..

jacie

Thank you for sharing your recipes, I will be making some this week :D:D:D

I am of Finnish descent and pasties are part of our culture and a very anticipated meal.. (Lots of work to make for a big group.) I have also ordered them from UP shops and had them delivered by UPS(frozen, of course.) They are great no matter where they are made or delivered from.

You could add a very little water before sealing the crust and that is why the bacon drippings are good also, don't give up after the first try do it your way!!

well well, today was busy with chopping the veggies, rolling out the dough, and then,,,,,,,,,,,oh, my mouth was watering all the while they were baking. A very good recipe, and 6 in the freezer. thanks for sharing the recipe, I"ll file it for my children, they can make the next batch. That's alot of food prepared for just the 2 of us. jacie

I made pasties (past-eeze in AZ) the other day. I was missing my best friend and her family. I always went to their house every year for a big family party ( 3 birthday parties at once) and her mom always made pasties for her dad. His mom made them every year until he was 17 and she died suddenly, so now his wife carries on the tradition for the whole family :) They make some with elk meat they hunt themselves and it is soooo good!!! Try it if you have some elk meat and don't know what to do with it. They just use meat potatoes and onions, their homemade spice blend (seasoned salt, pepper, and something else) and the crust mentioned above made with crisco. BUTTER flavored crisco not regular makes the crust taste better :) oh and my friend's family are welsh/irish from michigan :)

Good for you I am happy you enjoyed them, It is kind of like making a quilt. Not as hard as it looks!!!!

My dad grew up in Butte, Montana, and my Grandma taught my Mom and then me how to make these. We always ate them with ketchup. I always thought they were too dry. I think the addition of butter or the bacon grease is a great idea! :lol: :lol: :lol:

If you use the bacon grease they will not be dry and it will inhance the flavor. I got that part from a Cornish recipe. The first time I did that my son in law said it was the best pasty yet. We also used to eat with ketchup too and some people use gravy. So I am guessing it is all a matter of taste.
I think every ethnic race has there own version of the same item,

Our family likes REAL BUTTER..Some with every BITE!!

We also love real butter nothing like it, but I do not put it in my pasty, I like the bacon grease ( I hate the way that sounds "bacon grease"
Talk about cholesterole ????

Now I know why so many women have been saving their bacon grease.. Just to make PASTIES!!

I tried the one listed in "recipes" but error-ed on amount of
lard, so had sort of a crust disaster ... but filling was great.
Would love to have YOUR recipe to compare. Husband grew
up in UP/Ishpeming area.

Are you referring to my pie crust recipe? I do have one but I don't make it any more. I use the store bought ones. I find they taste just as good. But if you want I will send my other one it is made with lard also and makes a big batch very similiar to the other one listed. It is also re roll able.

That's why I looked at this subject! :)