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Pasty – Back to the UP

I went to college in the Upper Peninsula of Michigan for three years.  It was a grand ole time. One of the regional cuisine favorites was the pasty pronounced (Past – EEEE).  What is the pasty, well it is a meat pie filled with vegetables.  Pretty tasty.  My friend worked at a bar called the Cozy Corner and on Sundays they had Pasty Day.  Pasties take a while to bake so they only served them once a week.  They always had the best one around so I asked the owners wife what the secret was to her pasties.  I wasn’t expecting a response, but she told me it was rutabagas.  That was it, the secret was to include rutabagas into the meat pie.  With the secret knowledge that isn’t so secret anymore since I just put in on the internet, oops.  Well anyway, here is my take on this classic meat pie.

Pasty

Pasty

I used a standard pie crust recipe for my pasty and it was perfect.

Pasty

  • 6 pie crusts – Homemade or Store Bought
  • 1 lb ground beef
  • 1 lb ground pork
  • 2-3 medium potatoes
  • 1 rutabaga
  • 4 large carrots
  • 1 large onion
  • 2 1/2 tsp Salt
  • 1 tsp pepper

Preheat your oven to 350 degrees.

Dice up the vegetables into a small dice.

Dice up the vegetables

Dice up the vegetables

In a large bowl combine all of the ingredients.  Using your hands is the easiest way to accomplish this task.

Try to get the vegetables mixed throughout the meat

Try to get the vegetables mixed throughout the meat

Next roll out the pie doughs into 9-10 inch rounds.

Place 1 1/2 to 2 cups of the meat mixture into the center of the dough.

It looks like a lot, and it is....

It looks like a lot, and it is....

Next use some water to line the edge of the dough and then fold the dough over the meat mixture, forming half moon shaped pies.  Then using a fork or your finger crimp the edge so that the meat mixtures is secured within the dough.

Crimp the edge

Crimp the edge

Cut a few vent holes in the top of each pie.  Then place a small square of butter in each vent hole.

Butter the vents

Butter the vents

Place the pies in the oven and bake for 1 hour.  If after an hour the dough is not browned, place back in the oven until browned.

Perfectly Cooked

Perfectly Cooked

Remove from the oven and let stand for 5-10 minutes before serving.

Serve them plain or with brown gravy or ketchup.  I prefer ketchup.

These are hearty meat pies that the coal miners used to take with them for lunch.  They are best served warm, but can be eaten cold.  Refrigerate any leftovers or make a few extra pies and freeze them before baking them.  Then pop them in the oven frozen and cook for 1 hour and 15 minutes or until the crust is golden brown.


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Comments
  • comment avatar Chris November 1, 2009

    Wow, those look GREAT! I haven't made those in a while, but will soon. (http://www.nibblemethis.com/2009/04/brick-oven-beef-n-swiss-meat-pies.html)

    • comment avatar Rex November 2, 2009

      Chris, those beef-N-swiss pies look great. Totally the best comfort food ever!!

  • comment avatar Jason Sandeman November 1, 2009

    They do look appetizing. I wonder if one was to sub lamb in, kind of like a kofta mix. In fact, a neat little canape could be made out of this.

    • comment avatar Rex November 2, 2009

      Jason, I think that Lamb would be awesome!! In the tradition of meat pies, you can fill it with whatever you have leftover. I think a lamb combination would be great.

  • comment avatar Thrifty DC Cook November 3, 2009

    I have all the ingredients at home to make this except for the rutabaga. Celery will just have to do. I like to idea of adding some cheese to the mixture.

    • comment avatar Rex November 3, 2009

      I think cheese would be excellent in these. I wanted to make a traditional pasty for the post, no cheese for me. :( Let me know how it turns out.

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