Best Simple Yooper Style Pasty Pie An Original Recipe By Cathy Hurkmans Tolman Recipes

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QUICK PASTY PIE



Quick Pasty Pie image

This is my much quickened version of a pasty, put into pie form. For those who are unfamiliar with pasties, they are a pastry filled with meat, potatoes and onions, then folded into a half-circle. I live in an old mining town and these are still popular from the old days when the men would take them in their lunch boxes.

Provided by Tee Lee

Categories     Savory Pies

Time 1h

Yield 8 inch pie, 6-8 serving(s)

Number Of Ingredients 9

2 refrigerated pie crusts, at room temperature (1 package)
5 -6 cups frozen hash browns
1 lb lean ground beef
1/2-1 small onion, grated with cheese grater
2 garlic cloves, minced
salt and pepper
1/2 cup carrot, shredded (optional)
beef gravy (optional)
ketchup (optional)

Steps:

  • Preheat oven to 450°F.
  • Place crust in an 8-inch pie pan and press into bottom of pan.
  • In a large bowl, thoroughly combine hash browns, ground beef, shredded onion, garlic, salt and pepper, and carrots (if using).
  • Place filling into the pie pan and top with second pie crust.
  • Seal edges of crusts together and cut vents into the top crust.
  • Bake for 50-60 minutes or until meat is cooked through (I use a meat thermometer).
  • Serve topped with beef gravy or ketchup, if desired.
  • ***TIP - to prevent the edges of the pie crust from browning to quickly, wrap aluminum foil around the edges of the pie before baking, then remove with 20 minutes left.

UPPER PENINSULA OF MICHIGAN ORIGINAL PASTIES



Upper Peninsula of Michigan Original Pasties image

These were brought to the UP by Cornish Miners. It is still a very popular dish in the mining communities of the U.P. of Michigan.

Provided by larryvitse

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

8 large potatoes, cube
1 1/2 lbs flank steaks, cut in small pieces
1 lb pork steak, cut in small pieces
1 large onion, diced
3 1/2 teaspoons salt
black pepper, to teaste
2 tablespoons parsley
1/2 cup rutabagas (optional) or 1/2 cup carrot, diced (optional)
4 -5 cups flour
2 cups lard or 2 cups Crisco
1 1/4 teaspoons salt
1 teaspoon sugar
3/4-1 cup water

Steps:

  • Cube all of the above ingredients. The filling including the meat is not cooked. Those of us who are Yoopers (originally from the Upper Penninsula know that the meat is never cooked before baking a Pastie!
  • Mix dough like pie crust.
  • Divide into 8 balls.
  • Roll out like a pie crust.
  • Put filling on half of circle. About 1 cup.
  • Crimp like pie crust. Will look like a half circle.
  • Put on ungreased cookie sheets.
  • Bake at 425 degrees for 20 minutes and 375 for 40 minutes.
  • Put slits in top of crust before baking.
  • Let sit about 1/2 hour after baking.
  • Enjoy!

Nutrition Facts : Calories 1297.1, Fat 70.3, SaturatedFat 27.2, Cholesterol 146.9, Sodium 1497.6, Carbohydrate 114.6, Fiber 10.1, Sugar 4.4, Protein 49.2

TRADITIONAL YOOPER PASTIES



Traditional Yooper Pasties image

I am proud to say that I am a born and raised Yooper, and as such, grew up on these wonderful all in one meals, at least twice a week for 15 years of my life!!! They freeze wonderfully and make for a great "lunchbox meal", as you just remove it, and throw it in the microwave for a couple of minutes, and you have yourself a...

Provided by Jennifer McConnell

Categories     Beef

Time 2h

Number Of Ingredients 11

3 1/2 c all-purpose flour
1 1/2 tsp salt
1 c shortening
1 c cold water
1 lb cooked beef roast, shredded
2 large potatoes peeled and cubed
1 medium onion, chopped
1/4 medium rutabega, cubed
1 c carrots peeled and chopped
6 Tbsp margarine or butter
salt and pepper to taste

Steps:

  • 1. 1.In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
  • 2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • 3. 3.In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
  • 4. 4.Bake in preheated oven for 45 minutes - 1 hour, or until crust is a gorgeous golden brown. To achieve the perfect golden brown color, rub each pasty with just a little bit of milk.

SIMPLE YOOPER STYLE PASTY PIE AN ORIGINAL RECIPE BY: CATHY HURKMANS TOLMAN



Simple Yooper Style Pasty Pie an original recipe by: Cathy Hurkmans Tolman image

Years ago being a busy working mom with 3 growing boys, I needed to find a way to still have my families favorite , pasties, but not having a nack for crust making and not having a lot of time for peeling & chopping, I developed this much loved and often requested recipe for my own version of the Upper Michigans famous original...

Provided by Cathy Hurkmans Tolman

Categories     Savory Pies

Time 2h

Number Of Ingredients 8

2 pounds ground chuck
1 pound ground pork
1 med to large onion chopped fine
1 - 2 pound bag southern style ( the cubed kind) frozen hashbrowns
1 can beef broth or 1 ½ c. hot water mixed with 1 tbs.beef soup base
1 ½ to 2 cups matchstick or fine chopped carrots
2 cans diced rutabagas - drained
4 ready to use premade pie crusts

Steps:

  • 1. Bring 4 ready made refrigerated pie crusts to room tempature . I usually just take them out while prepare the meat mixture and they are softened enough by then to unroll easily. Mix all ingredients ( except the pie crusts) well in a large mixing bowl. It works best to use your hands to mix. Add salt & pepper (to taste) ,a little at a time , as you mix. That allows the salt & pepper to get mixed in better. Place a single crust into each of two deep dish pie plates, press in. Divide meat mixture between the two crusts and pat it down some to hold it together well, it should be well above the depth of the pie plate,be sure to keep it pretty even across so it will cook evenly. Use the other two crusts as tops. Pinch edges together all the way around and cut off excess crust. Cut a few 1 inch slits in top of each pie. Brush edges of crust with a little milk to keep them softer. Bake about 1 hour and 20 minutes at 350* uncovered. If using foil pie plates bake them on a baking sheet. Let the pies set for about 10 minutes before cutting.
  • 2. note* If you're unsure if the middle is done you can use a meat thermometer or simply poke the potatoes with a fork to test for doneness.
  • 3. THIS RECIPE CAN BE CUT IN HALF VERY EASILY TO JUST MAKE ONE PIE. I LIKE MAKING TWO , BAKING THEM BOTH AND THEN FREEZING ONE FOR ANOTHER DAY. ONE PIE WILL SERVE 4 TO 6 PEOPLE EASILY
  • 4. Traditionally in this neck of the woods people eat pastys with either ketchup or beef gravy, but they are also very very tasty on their own.

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