Wednesday, September 26, 2012

Pasties: A UP Classic

We love pasties around here...those pies filled with meat, potatoes, carrots, onions and sometimes rutabaga.  My mother- in -law who was from the UP made them frequently and I always watched and tried to make them, but I could never get the crust right.  Finally a few weeks ago, fellow Food52er Sara, who goes by hardlikearmour on the site, posted a recipe for Collards and Cheese Pasties.  The crust sounded wonderful and so I decided to give it a try for traditional pasty.  Absolute perfection!  This crust is so easy to make and so buttery that it almost melts in your mouth!  And so with Sara's permission, I'm offering up my pasty with her crust. Go here to see the Collards and Cheese Pasties recipe and hit the link to hardlikearmour's profile page.  She's a veterinarian living in the Pacific Northwest who has a passion for cake decorating and who has won many contests.

Thanks so much Sara!!

Sara's Crust:
1 cup water
1 cup unsalted butter
3 cups all-purpose flour
1 tsp baking powder
3/4 tsp fine sea salt or table salt

In a small saucepan, bring the water to a boil.  Remove from the heat and add the butter.  While the butter is melting, whisk dry ingredients together to blend in a separate bowl.  Once butter is thoroughly melted, stir the dry ingredients into the wet until well blended.  Cover and refrigerate at least 4 hours or overnight.

Filling:  (enough to make 4 large pasties)
1 pound ground beef
1/2 pound ground pork
2 cups diced potatoes(small dice)
2 medium carrots grated on the large holes of a box grater
1 cup diced onion
1 Tbl salt
1 Tbl black pepper
(Note: If you like, sub half of the potato with diced rutabaga)

Combine all the ingredients together until well mixed.
Take the crust out of the fridge and knead it a few times to blend in any pockets of butter that may have formed.  Divide the dough into 4 equal parts and roll each piece to form a 9 to 10 inch circle. Place 1/4 of the filling on the top third of the circle and fold the dough over the circle.  Fold the edges to seal. With a small knife cut a few air vents on top.
In a pre heated 375F oven bake the pasties on parchment lined baking sheets for 40 to 45 minutes, turning the sheets about halfway through.

Now go and enjoy with some gravy or ketchup or just as is!


  1. Thank you for passing around this crust recipe. It really is a bit of a wonder!

    1. Thank YOU Sara!! My 41 year marriage is secure for a few more! Tom is bragging about these pasties to everyone!