These pasties filled with meat, potatoes, onion, carrots, and rutabaga are the real deal — famous meat pies from the Upper Peninsula of Michigan.
Preparation Time
1 hr 50 mins
Cooking Time
60 mins
Total Time
2 hr 50 mins
Calories
887 Calories
Recipe Instructions
Step 1
Bake in preheated oven for 1 hour.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 3
Make the dough: Combine flour and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in water until dough comes together. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
Step 4
Make the filling: Mix meat, potatoes, onion, carrot, rutabaga, salt, and pepper in a bowl until well combined.
Step 5
Remove dough from the refrigerator and divide into six pieces. Shape pieces into balls, then roll into 6-inch diameter rounds on a lightly floured surface. Spread about 1 cup filling over half of each round and dot with 1 tablespoon margarine. Fold uncovered pastry up and over filling; crimp edges to seal. Prick with a fork and place onto the prepared baking sheet.
Ingredients
1 cup shortening
1 cup cold water
salt and pepper to taste
6 tablespoons margarine
1 medium onion, chopped
2 medium potatoes, peeled and cubed
1 medium carrot, diced
1 pound boneless round or chuck steak, cut into 1-inch cubes
