Instructions for the Dough
-
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
-
Cut in Fat: Add the shortening. Use a pastry blender or two knives to cut the fat into the flour until the mixture resembles coarse crumbs.
-
Add Water: Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just starts to come together.
-
Chill: Divide the dough into 10 to 12 equal portions. Roll them into balls, wrap in plastic, and let them rest in the refrigerator for at least 30 minutes. Resting the dough prevents it from shrinking during baking.
The Traditional Filling: Beef, Potato, and the All-Important Rutabaga
A traditional Yooper pasty isn’t complete without rutabaga. It provides a distinct, peppery sweetness that sets it apart from a standard pot pie.
Ingredients for the Filling
-
2 lbs flank steak or sirloin, diced into small cubes (avoid ground beef for the most authentic texture)
-
5-6 large russet potatoes, peeled and diced
-
1 large rutabaga, peeled and finely diced
-
2 large yellow onions, finely chopped
-
2 teaspoons salt
-
1 ½ teaspoons black pepper
-
Optional: Butter for topping each pasty before sealing
Assembling the Pasties
-
Prep the Filling: In a massive bowl, toss the diced beef, potatoes, rutabaga, and onions with the salt and pepper. Do not pre-cook the filling; it steams inside the crust!
-
Roll the Dough: On a lightly floured surface, roll one dough ball into a circle about 8 to 10 inches in diameter.
-
Layer the Ingredients: Place about 1 ½ to 2 cups of filling on one half of the dough circle.
-
The Butter Touch: Top the filling with a small pat of butter to ensure the inside stays moist.
-
Fold and Crimp: Fold the other half of the dough over the filling. Seal the edges by crimping them tightly with your fingers or a fork.
-
Vent: Cut a small slit in the top of each pasty to allow steam to escape—this prevents the crust from becoming soggy.
Baking and Storing Your Pasties
Baking them at the right temperature ensures the meat is tender and the vegetables are soft while the crust turns a beautiful golden brown.
Baking Instructions
-
Preheat: Set your oven to 350°F (175°C).
-
Bake: Place pasties on large baking sheets. Bake for 45 to 60 minutes. You’ll know they are done when the crust is golden and the aroma fills your kitchen.
-
Cool: Let them rest for 5–10 minutes before serving. This allows the internal juices to settle.
Freezing and Reheating Tips
To freeze, let the baked pasties cool completely. Wrap them individually in heavy-duty aluminum foil and place them in a freezer bag. They will stay fresh for up to 3 months.
