Copper Country Pasties
Updated Nov. 3, 2022
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1double-crust pie dough,preferably made with shortening
- 1¼pounds coarsely ground sirloin,flank or chuck steak (or you maychop into ¼-inch dice)
- 2russet potatoes, peeled andthinly sliced
- 1large onion, halved and thinly sliced
- 1medium rutabaga, peeled andthinly sliced
- Salt and pepper to taste
- 2tablespoons butter
Nutritional analysis per serving (6 servings)
355 calories; 19 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 22 grams protein; 640 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Divide the pie dough into 6 equal portions, press each into a flat disc, then stack them on a plate, cover with plastic wrap and refrigerate for 1 hour.
- Step 2
Preheat the oven to 400. Line a baking sheet with parchment paper.
- Step 3
Combine all the filling ingredients in a large bowl (be liberal with the salt and pepper) and mix well.
- Step 4
Roll out each dough disc into a 9-inch circle and brush edges with water. Place about ⅙ of meat-vegetable mixture off-center on each circle, topping each with ⅙ of the butter. Fold the large side of the dough over the filling, then crimp the edges to seal. Place on the prepared pan and cut several slits in the tops.
- Step 5
Bake about 15 minutes, then reduce heat to 350 and continue to bake (20 to 30 minutes) until the tip is golden brown. Serve with plenty of ketchup.
Private Notes
Comments
Women's Day Encyclopedia of Cookery (long out of print, I'm sure), says: On half of each dough circle, place a layer of thinly sliced raw potato, salt & pepper, another thin layer of onion, a thick layer sliced or diced beef, thin layers of turnips, pork, onion, plus more salt & pepper, . Dot with butter. Fold, seal, and bake as described here. When served, each steaming pasty is cut in half. The cut side is tipped up and heavy cream poured in. We love them made this way!
“Salt and pepper to taste” is not helpful in a recipe when what you are tasting is a combination of raw meat and raw vegetables. Give us starting point measurements and we can adjust the salt and pepper to taste when we make it again.
I use half butter, half shortening for a more flavorful crust. I also add carrot to the mix (not traditional but very good). I have always used round steak. If you partially freeze the meat it makes it very easy to cut into small pieces which, to me, is preferable to ground meat. If you travel to the U.P. of Michigan you will definitly find the pasties made in the Copper Country area to be the best.
Pie dough for a 9" double crust is not enough. Need recommendation for good dough for this
I've lived in Houghton and Hancock and have eaten many pasties all over the Upper Peninsula. This is a wonderful and quintessential Copper Country pasty recipe.
To the commenter who complained about not being able to taste the seasonings due to it being raw. Take a small amount and microwave for a 1 minute or so and then taste. Main thing you're wanting to know is the saltiness level for your tastes. I do this regardless of whether amounts are listed or not.
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