In Michigan’s Upper Peninsula where many people are of English ancestry; Traditional meat pies often eaten by hand, Pasties, are popular.
Pasty
Ingredients
- 2 cups shortening
- 2 cups boiling water
- 5 1/2-6 cups all-purpose flour
- 2 tsp salt
FILLING:
- 8 lbs red potatoes peeled
- 2 medium onions chopped
- 3 lbs ground beef
- 3 tsp salt
- 2 tsp pepper
- 2 tsp garlic powder
- 1/4 cup butter
- Half-and-half cream or a lightly beaten large egg optional
Instructions
- 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.
- Quarter and thinly slice potatoes; place in a large bowl with onions, beef, and seasonings.
- Divide dough into 12 equal portions (~132g per ball).
- On a floured surface, roll out 1 portion at a time into a 10-in. circle. Mound 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 or braid to seal.
- Preheat oven to 425°. You will reduce to 350° after 15 min.
- Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg.
- Bake at 450° for 15 minutes
- Reduce heat to 350°
- Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.