Pasties are traditional meat pies hailing from the Upper Peninsula of Michigan! These are made with rutabaga so they're the real deal. Rub pasties with a little milk before baking if you want them to have a golden color.
Ingredients
- ½ cups all-purpose flour, sifted: 3 piece
- ½ teaspoons salt: 1 piece
- shortening: 1 cup
- water: 1 cup (cold)
- boneless round or chuck steak: 1 pound (cut into 1-inch cubes)
- medium potatoes: 2 piece (cubed)
- medium onion: 1 piece (chopped)
- medium carrot: 1 piece (diced, optional)
- rutabaga: 0.5 cup (cubed)
- salt and pepper: (to taste)
- margarine: 6 Tbsp
Metric Conversion
Stages of cooking
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Make the dough: Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in water until dough comes together. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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Make the filling: Mix meat, potatoes, onion, carrot, rutabaga, salt, and pepper in a bowl until well combined.
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Remove dough from the refrigerator and divide into six pieces. Shape pieces into balls, then roll into 6-inch diameter rounds on a lightly floured surface. Spread about 1 cup filling over half of each round and dot with 1 tablespoon margarine. Fold uncovered pastry up and over filling; crimp edges to seal. Prick with a fork and place onto the prepared baking sheet.
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Bake in the preheated oven for 1 hour.
