UP Michigan Pastys

This isn't a vacation or even a getaway recipe. This is a recipe that I hold very close to my heart because it combines two of my great loves. Cooking and my sweetheart Bill. He is originally from the Upper Peninsula of Michigan. He and I met in California and he always talked about his Ma, Evelyn, and all the neighbor women that would get together to cook huge batches of Pastys. They were easily tucked into shirt pockets of miners when they were headed into the mines and usually eaten with just ketchup. Bill was a very spoiled young man and got his special...without onions. Now he likes them with onions.

When we moved back to Texas (before I had internet) I decided I needed to make some of these for him. So of course I called the expert and she gave me quite a tutorial. "Don't do this, make sure you do this," etc. I was a complete mess when 

I got off the phone, knowing I wouldn't be able to pull this off. I contemplated it for a week and then decided I could do it. My kitchen ended up being a wreck and they weren't pretty. At that time I had taken pictures and mailed them to Ma and when she got them she called me! She critiqued and reproached, but she said they were an amazing first attempt. Was I a happy camper! Of course, Bill thought they were great when I made them, but he was being partial. These are so adaptable to whatever you want. I am making them the way Ma told me to do them. This recipe will make five Pastys. Ma wanted me to start small and I like this amount so I have never doubled it, but you certainly can. I hope you will try them.

UP Michigan Pastys
by Traci Bump via Evelyn Hixson

video on http://www.pasty.com/

Dough:
1 3/4 cups all-purpose flour

1/2 Tablespoon plus 1/2 teaspoon salt
4 1/2 ounces old-fashioned Crisco, or your brand of shortening
5 ounces cold water
2 egg whites for wash

Filling:
3 large potatoes, peeled and chopped
1 medium onion, chopped
2 carrots, chopped
1 medium turnip, chopped
1 pound ground chuck
1/2 pound ground pork (not sausage)
3 Tablespoons butter, softened
1 Tablespoon each salt and pepper

In a medium bowl, mix all of the filling ingredients together. Set aside. In another medium bowl, combine the flour and salt. Cut in the shortening (as you would a pie crust.) Add the water and mix gently until all the dry ingredients are absorbed. DO NOT OVERWORK.

Preheat oven to 340°F.

On a floured surface, pour out your dough and separate into 5 even balls. You will then roll them out to be about the size of a salad plate. They may be a bit larger, but not much.

After you get them rolled out, start to put filling on one side of each, but leave room to close. Try to fill with the same amount in each, it will make baking them evenly more possible. After you have them filled, you will then put some water on the outer edge to seal. Fold over other edge. Place on a baking sheet that has been lightly greased. Using a sharp knife, make about 3 slits in the top of each and use your egg wash. Bake for about an hour. Serve with some simple ketchup.