Paul bunyan pasties

Yield: 6 servings

Measure Ingredient
1½ pounds Steak (round or sirloin) cubed
3 cups Potatoes (sliced thin)
½ cup Finely grated carrot or rutabaga
½ cup Chopped onion or 1 large onion
½ teaspoon Salt
¼ teaspoon Salt
1 tablespoon Butter
¼ teaspoon "Accent" if on hand

The UP (Upper Peninsula of Michigan) is well known for it's pasties.

I was up there this weekend opening up our cottage on Lake Michigan and so I stopped in at Paul Bunyan's for a couple of pasties. The folks that run the place are two of the nicest people you could meet.

They have a "Worlds Largest Pastie" bake each Memorial weekend. This is from them.

Paul Bunyan Pasties Highway U.S. 2, West St. Ignace, Michigan 49781 Paul Bunyan Pasties

Filling:

Mix cubes of steak, potatoes, carrot or rutabaga and onion together in a large bowl. Add salt and pepper. Don't allow to stand too long otherwise potatoes will turn dark.

Crust: 3 cups flour ⅓ cup vegetable shortening a pinch of salt ⅓ cup water

Mix flour, salt and shortening together. Gradually mix in water using a fork. Pat into one ball. Divide into smaller balls and roll the dough out to the size of an 8" pie tin.

Baking:

Place 1 cup mixed filling on half of a rolled crust, fold over and seal the edges. Brush with milk and bake at 475 degrees for 20 minutes. Reduce heat to 375 degrees for 20 additional minutes.

One more pastie recipe from Paul Bunyan. (Not the one they use) The Pasty (from a brochure from Paul Bunyan Pasties) The Pasty was the chief diet of the miners about 150 years ago.

Pasties were made with a variety of fillings to suit the individual's taste. Each pasty was marked at one end with the initials of the person for whom it was made. The pasty was a convenient meal for the miner to take underground and hundreds of thousands must have been eaten in the mines.

To make a pasty, prepare a firm pastry dough and roll out to a 12" circle. On one half of the circle put 1 cup finely chopped vegetables ~ potatoes, onions and turnips (rutabaga). Mix ½ cup of beef cut into little pieces with the vegetables. Season with salt, pepper and butter. Wet the edges of the pastry and fold it over to make a half circle. Crimp the edges together by pinching with the left hand and folding it over with the right, making a rope-like edge. Place on a baking sheet and bake at 350 for one hour. Then taste the unique flavor of a pasty as it was enjoyed by the miners of yesterday. This is from their Invitation Brochure.

From: Bill Mackela

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