Upper Peninsula Pasties Recipe

Summary

Health IndexJust EnjoyCuisine
CourseMethod

Ingredients

 Shortening2 Cup (32 tbs)
 Boiling water2 Cup (32 tbs)
 All purpose flour6 Cup (96 tbs)
 Salt2 Teaspoon
For filling
 Red potatoes12 Large, peeled
 Rutabagas4 Medium, peeled
 Onions2 Medium, chopped
 Ground beef2 Pound
 Ground pork1 Pound
 Salt1 Tablespoon
 Pepper2 Teaspoon
 Garlic powder2 Teaspoon
 Butter/Margarine1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 13761 Calories from Fat 7146

% Daily Value*

Total Fat 803 g1235.2%

Saturated Fat 256.8 g1283.9%

Trans Fat 54 g

Cholesterol 1087.5 mg

Sodium 11060.8 mg460.9%

Total Carbohydrates 1295 g431.6%

Dietary Fiber 109.5 g438%

Sugars 129.9 g

Protein 395 g790.2%

Vitamin A 29.5% Vitamin C 1654.8%

Calcium 146.6% Iron 430.6%

*Based on a 2000 Calorie diet

Directions

In a large bowl, stir shortening and water until shortening is melted.
Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.
Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings.
Divide dough into 12 equal portions.
On a floured surface, roll out one portion at a time into a 10-in.circle.
Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter.
Moisten edges with water; fold dough over filling and press edges with a fork to seal.
Place on ungreased baking sheets.
Cut several slits in top of pasties.
Brush with cream if desired.
Bake at 350° for 1 hour or until golden brown.
Cool on wire racks.
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