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Upper Peninsula Pasty Canadian Version (1)

Upper Peninsula Pasty Recipe – Michigan-Style Meat Pasties

Amber Bondar
These Michigan-style Upper Peninsula pasties are large savory hand pies filled with ground beef, pork, potatoes, onion, peas, and carrots and wrapped in flaky homemade pastry. A hearty meat-and-potato meal that works well for lunch or dinner.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course lunch, Main Course
Cuisine American, Canadian
Servings 10 Servings
Calories 662 kcal

Equipment

  • baking sheet
  • mixing bowl
  • Frying Pan
  • measuring cup
  • Spatula
  • Tablespoon
  • Teaspoon
  • parchment paper optional

Ingredients
  

Pastry

  • 1 Cup Golden vegetable shortening Or Crisco
  • ½ Cup Salted Butter
  • 4 Cup Flour
  • 2 Tsp Salt
  • ⅔ Cup Ice Water More if needed

Pasty Meat Filling

  • ½ LB Ground Beef
  • 1 LB Ground Pork
  • 1 Cup Red Onion Diced
  • 2¼ Cups White Potatoes Diced
  • 1 Cup Frozen Peas and Carrot Mix
  • 1 Tsp Black Pepper
  • ½ Tsp Salt
  • Milk or cream to seal pastry and brush outsides

Instructions
 

Pastry

  • Mix the flour and salt together in a mixing bowl.
  • Add the golden vegetable shortening and the cold butter. Cut in with pastry knife until it resembles coarse cornmeal.
  • Add in a bit at a time the ice cold water. Use more if needed to make a soft non-sticky pastry dough.
  • Wrap pastry dough in cling wrap and refrigerate for one hour.

Making the Meat Filling

  • In a fry pan add the ground meats. Mix them together and break into small pieces over medium heat.
  • When partially browned add in the vegetables and spices.
  • When fully browned remove from heat and set aside to cool.

Forming the Pasty's

  • After one hour remove the pastry dough from the fridge.
  • Roll a small ball of pastry dough into a 8-9" 1/8" thick round.
  • Spoon some of the cooled meat mixture onto one side of the pastry round. Be careful to leave an edge to crimp.
  • Run a line of milk or cream around the edge by the meat mixture.
  • Lift the empty pastry side up and over the meat mixture.
  • Put the two edge pieces together and crimp with your hands or tines of a fork.
  • Brush outside of Pasty with milk or half and half.
  • Bake in a preheated 350℉ oven for one hour or until golden brown.
  • Serve immediately with sour cream. Or let cool and store in airtight container in fridge for up to three days.

Nutrition

Calories: 662kcalCarbohydrates: 52gProtein: 15gFat: 44gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 3gCholesterol: 73mgSodium: 875mgPotassium: 479mgFiber: 3gSugar: 3gVitamin A: 1618IUVitamin C: 16mgCalcium: 100mgIron: 4mg
Keyword beef pasties, homemade pasties, meat hand pies, Michigan pasty, Upper Peninsula pasty
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