Upper Peninsula Pastie
Upper Peninsula Pastie is a hearty, savory pastry filled with tender steak, potatoes, and rutabagas, offering a comforting taste of Michigan's Upper Peninsula. Perfect for a filling lunch or dinner, it combines flaky crust with robust flavors, ideal for outdoor gatherings or cozy family meals.
Ingredients
Instructions
- Place all ingredients on the crust then fold and seal.
- Dot with butter and make three slits in the crust to allow steam to escape.
- Bake in the center rack at 400°F for 1 hour.
- Serve with brown gravy or catsup.
Tips & Substitutions
For a flakier crust, consider using chilled butter instead of softened butter in your dough. If you don’t have rutabagas, parsnips or turnips can be good substitutes. You can also experiment with adding finely chopped onions or carrots for extra flavor. For a heartier filling, add more steak or mix in some ground beef from your favorite American recipes.
Serving Suggestions
These pasties are delicious served with a side of brown gravy or catsup, enhancing their savory flavor. Pair them with a fresh green salad or steamed vegetables for a well-rounded meal. They can also be enjoyed as a hearty snack at gatherings or during Pow - Wows, making them versatile for any occasion.
Storage & Reheating
To store leftovers, wrap the pasties in aluminum foil or place them in an airtight container in the refrigerator for up to 3 days. For reheating, place in a preheated oven at 350°F for about 15-20 minutes, or until heated through, to maintain the crispness of the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Upper Peninsula Pastie contains roughly 370 calories, with 4g protein, 36g carbohydrates, and 23g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of potassium and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the pasties before baking?
Yes, you can freeze the assembled pasties before baking. Wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. When ready to bake, simply remove from the freezer and bake directly, adding a few extra minutes to the cooking time.
What type of crust works best for pasties?
A buttery, flaky pie crust is ideal for pasties, as it holds up well to the filling and provides a nice texture. You can use store-bought crust for convenience or make your own using flour, butter, and cold water for the best results.
Can I use different meats in this recipe?
Absolutely! While this recipe calls for steak, you can substitute with ground beef, chicken, or even pork recipes for a different flavor profile. Just ensure that any meat used is cooked through before sealing it in the crust.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).