Upper Peninsula Pastys
Portable meat pies from Michigan's UP. Beef, potatoes, rutabaga, wrapped in pastry. I've always had a fascination with working-class food. And this is one of those that's lasted because it works. Eat it with your hands or with ketchup if you're brave.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold butter or shortening
- 6 tbsp ice water
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 cup diced potato
- 1/2 cup diced rutabaga
- 1/2 cup diced onion
- Salt and pepper to taste
- Butter for brushing
- 3 lb chuck roast
- 1 packet Italian dressing mix
- 2 cups beef broth
- 1 cup giardiniera (mild or spicy)
- 1 tsp garlic powder
- 1 tsp oregano
- Hoagie rolls
- Provolone (optional)
Instructions
- Make crust: cut butter into flour and salt, add water until dough forms. Chill 30 mins.
- Mix filling ingredients and season well.
- Roll dough into 6-inch circles. Place filling on one half, fold over and crimp edges.
- Cut slits in top, place on baking sheet, and brush with butter.
- Bake at 375°F for 45–50 minutes until golden brown.
- Place roast in slow cooker with broth, seasoning, garlic, oregano, and giardiniera.
- Cook on LOW 8–10 hours until tender. Shred meat.
- Toast hoagie rolls and pile with beef and extra giardiniera.
- Serve dipped or 'wet' with juices spooned over.