Go Back
–+ servings
Upper Peninsula Pasty Canadian Version (1)

Upper Peninsula Pasty's (Canadian Version)

Amber Bondar
The hearty hand-held meat pies known in Upper Michigan as Pasty's are so satisfying for a working mans lunch or dinner. Ground meat is packed into a flaky pie pastry shell and baked with vegetables for a delicious comfort food classic.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Course lunch, Main Course
Cuisine American, Canadian
Servings 10

Equipment

  • 1 baking sheet
  • 1 mixing bowl
  • 1 Frying Pan
  • 1 measuring cup
  • 1 Spatula
  • 1 Tablespoon
  • 1 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 Red Onion Diced
  • 2 Large 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.
Keyword ground beef, ground pork, lunch ideas, Pastry, Pasty
Tried this recipe?Let us know how it was!