Beef Pasties - U.P. Style
Being a native of the Upper Peninsula of Michigan, (Da U.P.) I grew up eating pasties (Pronounced past-ees). I still enjoy making them today, and friends and family beg me to make extra ones for them as well. My mom made them for us girls for many years, and when she passed away a few years ago I had to start making them myself. There are a lot of recipes that she used to make, that I somehow am able to mimic quite well in the kitchen. (I know that she is there with me, guiding me through them). This always gives me peace, and has helped me to cope with her being gone. This recipe makes 12 pasties. You could use a whole crust and make 6 large pasties, but the smaller ones are plenty filling!
Difficulty: Moderately Easy
4 large potatoes (about 3 pounds)
1.5 lbs. uncooked lean ground beef
1 med. to large yellow onion
1 tsp. salt and ½ tsp. ground black pepper
1 stick of butter or margarine
6 (9 inch) ready-made pie crusts (Lazy man’s recipe, my mom would shun on this. She did everything from scratch). I use the Pillsbury, refrigerated ones.
A large bowl
A large cookie sheet
The bigger the chunks, the longer it will take to cook.
Peel the potatoes and slice into one-half inch slices. Then cut each slice up into small pieces (about one-half inch square). Put in a large bowl.
Peel and chop up the onion into small pieces. Add to the potatoes.
Next crumble up the ground beef, and mix in with the potatoes and onions. Using your clean hands, mix thoroughly. Sprinkle with salt and pepper, and mix again.
Now lay the pie crust out and cut in half. You now have 2 half circles. Put a generous amount of the beef, potato mixture on one of the half crusts (about 1 cup of mixture). Put it towards one side so that you can fold the other side over the top. Before folding it over, slice about one tsp. of the butter or margarine and lay it on top of the meat mixture. Now bring the crust over the top, and pinch together all the way around the pasty.
Make a small slit or two in the top with a knife. Bake at 375 degrees for about 45 minutes. Test for doneness by sticking a fork in to see if the potatoes are soft. The crust should be a light brown color. We like to eat them hot. Now smother with catsup, and enjoy! (That’s the Yooper way. People from the U.P. of Michigan are called Yoopers).
MI-Sandi is married, the mother of two, and grandmother of two. She was born and raised in the Upper Peninsula of Michigan, but now resides in Shepherd MI. She worked for 25 years as a hair salon owner, and is now retired.