People tend to dismiss much of Michigan because of the financial troubles that Detroit has come under over the years. What most people don’t know is that Michigan is a vast and beautiful state that has a lot of character and charm in every corner you can find. The food is also supremely underrated, as many don’t know about the chili cheese dogs from the east side of the state or the four corner pizzas.
Another food that isn’t quite known outside of Michigan is the pasty. Part of the reason is because the pasty didn’t actually originate in Michigan. In fact, it’s a recipe from the United Kingdom that dates back for hundreds of years. The origins of the pasty are a bit hazy, with many people trying to take credit over that time.
The other reason why the pasty isn’t too well known is because of which part of Michigan it comes from. The Upper Peninsula tends to be ignored as a part of Michigan, even by those that live in the Lower Peninsula (who the Yoopers refer to as “trolls”). We do get a lot of visitors in the U.P., though, and a lot of them come to taste these delicious pasties.
Every year, the city of Calumet has a Pasty Fest over the summer, celebrating not only our favorite dish but the history of the people. People of many different ethnic backgrounds that came to the U.P. to work in the copper mines adopted a love for the pasty, which is why we still celebrate today.
If you want to get a little taste of history and see what the Upper Peninsula in Michigan is all about, we have just the recipe for you. You don’t need a ton of ingredients, and all you need is about two hours from start to finish to make enough pasties for six people. Being a meat and potatoes kind of state, it’s a perfect dish that symbolizes the midwest’s cultural history, and you and your family are sure to love this recipe!
Preparation Time: 2 Hours
Serves: 6 People
Nutrition (Per Serving):
Fat: 35 g
Protein: 22 g
Carbohydrates: 100 g
Sodium: 1,650 mg
Cholesterol: 30 mg
What You’ll Need:
- 1 Pound of Boneless Round (or Chuck) Steak, Sliced into 1-Inch Cubes
- 2 Potatoes, Peeled and Cubed
- 3 ½ Cups of All Purpose Flour
- ¼ Rutabaga, Cubed
- 1 Cup of Shortening
- 1 Carrot, Diced
- 1 Chopped Onion
- 6 Tablespoons of Margarine
- Salt and Pepper to Taste
- 1 Cup of Cold Water
- 1 ½ Teaspoons of Salt
- To start off, take out a large bowl where we can combine our three and a half cups of all purpose flour and one and a half teaspoons of salt. Once combined, cut the cup of shortening into the mix and stir them up until it looks like you have crumbs in your bowl.
- Now, we’ll add in a cup of cold water and continue to mix. It should be thick enough so that you’re able to form the mixture within the bowl into a ball. Once you’ve done that, cover the bowl and place it into the refrigerator.
- Next, we’ll preheat the oven to 350 degrees (175 degrees Celsius). While it’s warming up, take out a baking sheet and a bowl. Line the baking sheet with parchment paper and then we’ll mix some more ingredients.
- Once you’ve cut your beef into one-inch cubes, place it into the bowl. We’ll then add in a cup of chopped carrots, ¼ cup of cubed rutabaga, two cubed and peeled potatoes and a chopped onion. Add in a little salt and pepper for seasoning.
- Take out the dough from the refrigerator and then divide it into six equal sized pieces. Roll each of these pieces into a ball. Then pat down each of the balls into a round shape (flat circle) that’s about six inches in diameter. On each of these pieces, place a cup of the filling from your mixing bowl and dot each one with a tablespoon of margarine.
- Fold the pastry in half over the filling (making sure that it’s not overfilled). Then, crimp down the edges so that the filling doesn’t escape while cooking. Take a fork to make edges on the pastries and place them onto your baking sheet.
- For 60 minutes, bake the pastries at 350 degrees. Once finished, allow them to cool for a few minutes on top of the oven until they’re ready. Now, you should have six total pasties that are ready to eat and be enjoyed by all!