Upper Peninsula Pasties

Name: Upper Peninsula Pasties
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Cuisine: European, American
Ingredients: 2 cups shortening; 2 cups boiling water; 5-1/2 to 6 cups all-purpose flour; 2 teaspoons salt; 6 medium red potatoes (about 3 pounds), peeled; 2 small rutabagas (about 1-1/2 pounds), peeled; 1 pound ground beef; 1/2 pound ground pork; 2 medium onions, chopped into 1/4-inch pieces; 3 teaspoons salt; 2 teaspoons pepper; 2 teaspoons garlic powder; 1/4 cup butter; Optional: Half-and-half cream or a lightly beaten large egg

Instructions

Prep:35minCook:1h

I grew up in Michigan's Upper Peninsula, where pasties—traditional meat pies often eaten by hand—are extremely popular. There's a debate on whether they should be served with gravy or ketchup, but no matter what you dunk them in, they're super comforting. —Carole Lynn Derifield, Valdez, Alaska

Updated at: Sat, 25 May 2024 20:39:42 GMT