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.

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.

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

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.

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.

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

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.

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.