Recipe Background
From the frosty Upper Peninsula of Michigan comes a meal perfectly designed to keep you warm and toasty inside and out! Yooper Pasties have a golden brown, flaky, buttery crust enveloping a meaty, savory mix of beef and vegetables. Tender, juicy, and with big bites of hearty potato, these pastries are, essentially, beef stew you can eat with your hands! They're perfect for meals on the go or when the weather gets cold, and a touch of home cooking is like warming yourself by the fire! Yooper Pasties will make you say "yep!" when you bite into them!
From the frosty Upper Peninsula of Michigan comes a meal perfectly designed to keep you warm and toasty inside and out! Yooper Pasties have a golden brown, flaky, buttery crust enveloping a meaty, savory mix of beef and vegetables. Tender, juicy, and with big bites of hearty potato, these pastries are, essentially, beef stew you can eat with your hands! They're perfect for meals on the go or when the weather gets cold, and a touch of home cooking is like warming yourself by the fire! Yooper Pasties will make you say "yep!" when you bite into them!
Ingredients
For the dough:
- 3 cups flour
- 1 teaspoon salt
- 1 cup butter
- 3/4 cup water cold
For the filling and baking:
- 1/2 cup rutabaga diced
- 1 yellow onion finely chopped
- 1 cup Yukon potatoes chopped
- 1/4 cup fresh parsley chopped
- freshly ground black pepper to taste
- garlic powder to taste
- 1 teaspoon sage minced
- 3/4 pound lean ground beef
- 2 tablespoons butter
- 1 egg beaten
- 1 teaspoon salt
Directions
- Mix the flour and 1 teaspoon of the salt together in a large bowl.
- Cut 1 cup of the butter into the flour mixture using a pastry cutter until it crumbles into small bits. It should resemble breadcrumbs.
- Add the cold water into the flour and butter mixture, mixing constantly, until it forms into a ball.
- Briefly knead the dough.
- Place the dough into the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees F.
- In a bowl, combine the rutabaga, the onion, the potatoes, the parsley, the black pepper, the garlic powder, and the sage.
- Crumble the beef into a separate bowl.
- Transfer the dough from the fridge and cut it into six equal pieces.
- Roll the dough pieces flat and into rounds about 1/8-inch thick.
- Add an equal amount of the vegetables onto each dough round.
- Evenly distribute the ground beef onto each dough round.
- Place 1 teaspoon of the butter onto the filling of each dough round.
- Fold the dough rounds shut, crimping the edges with a fork.
- Brush the exteriors of the pasties with the beaten egg.
- Sprinkle the pasties lightly with the remaining salt.
- Set the pasties on a baking sheet and bake until golden-brown and cooked through, about 1 hour.
- Serve hot.
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