📝 About This Recipe
Transport yourself to Michigan’s rugged Upper Peninsula with this hearty, hand-held meal originally perfected by Cornish miners. This authentic Yooper-style pasty features a flaky, sturdy crust filled with tender cubes of beef, earthy rutabaga, and sweet onions that steam together in their own juices. It is a soul-warming comfort food that tastes like history, tradition, and the Northwoods in every bite.
🥗 Ingredients
The Sturdy Suet-Style Crust
- 4 cups All-purpose flour (plus extra for dusting)
- 1 cup Lard or Vegetable Shortening (chilled and cubed)
- 1/4 cup Unsalted Butter (cold and cubed)
- 1.5 teaspoons Kosher salt
- 3/4 to 1 cup Ice water (added gradually)
The Traditional Filling
- 1.5 pounds Beef Flank or Top Round (hand-diced into 1/4-inch cubes)
- 3 cups Russet Potatoes (peeled and diced into 1/4-inch cubes)
- 1.5 cups Rutabaga (peeled and finely diced (crucial for U.P. authenticity))
- 1 large Yellow Onion (finely chopped)
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper (freshly cracked)
- 6 teaspoons Unsalted Butter (to place inside each pasty)
The Wash
- 1 Egg (beaten with a splash of water)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and 1.5 teaspoons of salt. Using a pastry cutter or your fingertips, work the cold lard and butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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2
Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Do not overwork it. Wrap the dough in plastic and refrigerate for at least 30 minutes.
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3
While the dough chills, prepare the filling. Dice the beef, potatoes, and rutabaga into uniform 1/4-inch cubes. It is important to hand-dice rather than grind the meat to achieve the traditional texture.
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4
In a massive bowl, toss the beef, potatoes, rutabaga, and onions together. Season generously with 2 teaspoons of salt and 1 teaspoon of pepper. Mix thoroughly so every bite is seasoned.
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5
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
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6
Divide the chilled dough into 6 equal portions. On a lightly floured surface, roll one portion into a circle about 8-9 inches in diameter (roughly the size of a dinner plate).
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7
Place approximately 1.5 to 2 cups of the filling onto one half of the dough circle, leaving a 1-inch border around the edge.
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8
Place a teaspoon of butter on top of the filling pile to ensure the interior stays moist and creates a rich gravy as it bakes.
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9
Fold the empty half of the dough over the filling. Crimp the edges tightly by folding and twisting (the 'rope' edge) or by pressing firmly with a fork to seal.
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10
Transfer the pasty to the prepared baking sheet. Repeat with the remaining dough and filling.
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11
Cut two small slits in the top of each pasty to allow steam to escape. Brush the tops generously with the egg wash for a golden-brown finish.
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12
Bake for 45 to 60 minutes. The crust should be a deep golden brown and the internal temperature of the filling should reach 165°F.
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13
Remove from the oven and let the pasties rest for 10 minutes before serving. This allows the juices to settle and the filling to firm up slightly.
💡 Chef's Tips
Use a mix of lard and butter for the crust; lard provides the traditional flaky structure, while butter adds essential flavor. Do not par-cook the vegetables; they must steam raw inside the dough to create the signature savory juices. Rutabaga is the 'secret' ingredient that separates a U.P. pasty from a generic meat pie—don't skip it! Ensure your beef is a leaner cut like flank or round; too much fat will make the bottom crust soggy. If the crust is browning too quickly, tent the pasties loosely with aluminum foil for the last 15 minutes of baking.
🍽️ Serving Suggestions
Serve hot with a side of ketchup (the most popular U.P. choice) or savory brown gravy. A side of pickled beets or a crisp coleslaw provides a bright acidity that cuts through the rich pastry. Pair with a cold Upper Peninsula craft amber ale or a hot cup of black coffee. For a true Northwoods experience, wrap leftovers in foil for a perfect 'woodsman's' lunch the next day.