There are many so-called "Traditional" U.P. Pasty recipes. Here's just one of many favorites. Remember, Yoopers also love Venison Pasties.
- 4 cups flour
- A dash of salt
- 1 1/2 cups of solid vegetable shortening
- 1 cup of cold water
- 1/2 pound of ground beef
- 1/2 pound of ground pork
- 1/4 cup of beef suet, finely chopped
- 1 large potato, peeled and cut into 3/8-inch cubes
- 2 carrots, peeled and cut into 3/8-inch cubes
- 1 small red onion, finely diced
- 1/2 rutabaga or turnip, peeled and cut into 3/8-inch cubes
- 1/8 cup fresh parsley, finely chopped
Combine flour and a dash of salt. Cut in shortening until the mixture resembles coarse meal. Slowly add water until mixture forms a sticky ball. With floured hands, shape into a ball, wrap with wax paper, and put in the refrigerator for an hour before preparing the filling.
Preheat the oven to 350 degrees F. Combine all remaining ingredients in a large bowl, using hands to mix until thoroughly combined, like meat loaf.
Divide dough into four equal parts. Using a rolling pin on a floured board, roll each into an 8-10 inch circle. Place a cup of filling in the center of each circle. Fold both sides up and crimp firmly, forming a half-moon shape. Use a large spatula to lift each pasty from the floured board, and set it on a greased cookie sheet.
Bake 75 minutes, until brown. Cool for at least 15 minutes. Serve with gravy on the side or Ketchup of course. Yields 4 meal-sized pasties.