These authentic Paul Bunyan pasties are a rugged, handheld meal originating from Michigan’s Upper Peninsula mining culture. The filling features tender cubes of sirloin steak, thin-sliced potatoes, carrots, and onions, all seasoned simply to let the savory flavors shine. Encased in a flaky, homemade shortening crust, they bake into a golden, robust pocket of comfort food. Perfect for a hearty lunch, outdoor adventures, or a nostalgic dinner, these pasties are portable and satisfying. They offer a rustic texture and deep, savory taste that pairs well with a cold beer or hot coffee. A true American classic that is easier to make than it looks.
Paul Bunyan Pasties
Description
These authentic Paul Bunyan pasties are a rugged, handheld meal originating from Michigan's Upper Peninsula mining culture. The filling features tender cubes of sirloin steak, thin-sliced potatoes, carrots, and onions, all seasoned simply to let the savory flavors shine. Encased in a flaky, homemade shortening crust, they bake into a golden, robust pocket of comfort food. Perfect for a hearty lunch, outdoor adventures, or a nostalgic dinner, these pasties are portable and satisfying. They offer a rustic texture and deep, savory taste that pairs well with a cold beer or hot coffee. A true American classic that is easier to make than it looks.Ingredients
Directions
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In a large bowl, combine the cubed steak, sliced potatoes, grated carrot, and chopped onion.
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Add salt, pepper, and butter to the filling mixture and toss gently to combine.
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In a separate large bowl, whisk together flour and the pinch of salt for the crust.
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Cut the vegetable shortening into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
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Gradually add water, mixing with a fork until the dough comes together into a ball.
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Divide the dough into 6 equal portions and roll each out on a floured surface into an 8-inch circle.
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Place about 1 cup of the filling mixture onto one half of each dough circle.
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Fold the empty half of the dough over the filling to form a half-moon shape.
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Crimp the edges tightly by pinching with one hand and folding over with the other to create a rope-like seal.
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Brush the tops of the pasties with milk.
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Bake at 475 degrees F (246C) for 20 minutes.
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Reduce oven temperature to 375 degrees F (191C) and bake for an additional 20-30 minutes, until the crust is golden brown and filling is cooked through.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 461.4kcal
- % Daily Value *
- Total Fat 27.2g42%
- Saturated Fat 11.4g58%
- Cholesterol 139.6mg47%
- Sodium 122.6mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 49.4g99%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The term "Pasty" (often spelled with a 'y') refers to the traditional hand pies eaten by Cornish miners, which were brought to Michigan's Upper Peninsula by miners in the late 19th century.
To prevent the potatoes from turning dark (oxidizing) while preparing the rest of the ingredients, you can toss them in a little lemon juice or vinegar before mixing with the other filling ingredients.
Ensure the filling is not too wet; excess moisture can make the crust soggy. If using rutabaga, peel it thoroughly as the skin is bitter.
These pasties can be frozen before baking. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding about 10-15 minutes to the baking time.
Traditionally, pasties were marked with the initials of the miner on the crimped edge so they could be identified in the mines.
