Michigan Pasty (Meat Hand Pie)

Recipe courtesy Santos Loo for Cooking Channel

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5

Average Rating:

Total Reviews: 4

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  • on October 31, 2013

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    This was fabulous...my sister has lived in the UP for 40 years...VERY traditional. I really liked the crust. The old time recipes call for suet which is not always easy to find. Didn't change a thing, HUGE hit!! Thank you!

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  • on August 10, 2012

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    Chef#759998, I am from the Upper Peninsula of Michigan and couldn't agree with you more on the NO carrots, yes to rutabaga and yes to the Michigan white potatoes !!!!!! The only reason I gave this a 4 star and not 5 is that I wasn't completely thrilled with the crust. It could just be that it is so humid out here on the East Coast that it didn't come out right. Cook On Everyone!!

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  • on August 09, 2012

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    Loooove, looove, LOVE Pasties!

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  • on August 07, 2012

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    It's a good thing you added rutabaga or else it would NOT have been a true Michigan pastie! Also the ketchup (some recipes call for gravy, yuck! is correct. I make these quite often, I've never added parsley, but I don't think that would make much of a difference, I also make a whole pie and slice it, not individual ones, either way as long as you have the rutabaga (not carrots its great. One last thing, the Michigan white potato's work much better than the russets, the russets get too starcy and fall apart.

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