Michigan Upper Peninsula Pasty
Source of Recipe
the web
List of Ingredients
1 lb.lean ground beef
1/2 lb.ground pork (may be spiced)
3 cups white diced potatoes
1/2 cup diced rutabaga (taste it, omit if it tastes sour)
3/4 cup diced white onions
1 1/2 cup diced carrots
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. Allspice (don't omit)
1 box 9-inch Pillsbury pie crust
Recipe
For uniform cooking and mouthwatering texture cut up all vegetables into 1/2-inch cubes.
Combine all vegetables in a large bowl. Toss well. Add salt, pepper, allspice, toss again.
Keep meat in the refigerator prior to use, add now in small amounts and mix uniformly into vegetable mixture.
Follow pie crust directions for thawing and baking (use preheated cookie sheet with pyrex pie plate). Place pie crust on 10-inch pan, fill to heaping and cover with second crust. If extra filling cook in covered cooking dish.
Punch at least 12 holes with a fork.
Cooking
Bake 1 hour 45 minutes to 2 hours in a preheated 350 degree oven. Use foil if edges brown too soon. It's ok to slice into pie and check and return to oven for further cooking if necessary.
Pasty is Welsh in ethnic origin. Our Finnish family and neighbors adopted this as a complete meal for the underground iron-ore miners. Pasty stands were numerous in the U.P. and there are many variations of this complete meal.
Serve with bread & butter pickles, buttermilk, catsup, pickled beets.
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