Michigan Pasties

Michigan pasties are the American version of the Cornish pasties, brought to the U.S. by Cornish miners who worked in the state’s Upper Peninsula. This version from Lawry’s Pasty Shop (via NPR) is filled with beef and a mix of potatoes, onions, and rutabagas.

Ingredients:

For the crust:

2 cups flour ⅔ cup shortening ½ cup water Dash salt For the filling:

¾ pound ground chuck or cubed steak 3 cups diced potatoes ½ cup diced onion ½ cup rutabaga 2 tablespoons dried parsley Salt and pepper to taste

Directions:

Preheat oven to 400 degrees Fahrenheit.

Cut shortening into flour and salt, add water and knead until well blended. Form into four balls and chill. Coat with plenty of flour and roll into circles.

Mix all the filling ingredients in a large bowl. Divide into four equal portions and place in center of each crust. Fold over and seal edges. Bake for 50 to 60 minutes.

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