U.P. Pasty for Ingebretsen's Food Blog
Mary Rundman
Make enough U.P. pasties, filled with meat and root vegetables, to serve a hungry family plus have a few left over for later.
Filling
- 12 small potatoes cubed
- ½ large onion cubed
- ¾ rutabaga cubed
- 2 carrots cubed (optional)
- 1½ lbs. fatty ground beef
- ¾ lb. ground pork
- salt and pepper to taste
Pastry
- Make the dough in thirds so it is easier to handle.
- 9 cups all-purpose flour
- 3 teaspoons salt
- 2 cups Crisco
- 15 tbsp warm water
Filling
Dice the vegetables into ⅛ to ¼ inch cubes. Place in a large bowl.
Add in the ground beef, ground pork, and seasonings. Set bowl aside.
Pastry
Mix the salt into the flour.
Cut the Crisco into the flour and salt mixture. You can use a pastry blender or two table knives to do this.
Slowly add the water. Mix lightly with your hands or a fork. Stop adding water once the dough forms a ball.
Roll out each fourth on a lightly floured surface until it is roughly 8" in circumference. Use an 8" plate as your guide for cutting and trimming the dough.
Assembling
Set out the twelve dough circles. Divide the filling between the dough circles. Place the filling on one half of the circle.
Put a pat of butter on top of the filling on each pasty.
Pull the dough from one side, up and over the filling, and press the edges together.
And now, the crimp! Fold and pinch along the edges of the semi-circle, with special attention to the corners.
Cut two small vent holes in the sealed pasty.
Baking
Pre-heat oven to 425℉
Divide pasties onto two trays.
Bake for 15 minutes.
Switch the position of the trays. Bake for 5 more minutes.
Turn oven down to 350℉
Bake for 30 minutes. Switch tray position.
Bake for 15 minutes. Test with a sharp knife to see if the vegetables are tender.
Cool for ten minutes on the tray. To remove the pasties, hold the tray several inches above a counter, then drop them. This will loosen them from the tray. The pasties can be eaten hot, cold, or frozen for later use.