“These are my husband’s favorite lunch! A couple of old-school Yoopers, we make them as often as we can.”

There’s a certain magic in the recipes that are handed down through generations or shared between friends across fence lines. This particular dish? Well, it’s woven with memories as hearty as its ingredients. The first time I made these, I was certain I had botched it beyond recognition. The filling was spilling, the crust was more freestyle than form. But then my husband took a bite, eyes lighting up like the Fourth of July, and just like that, it became his favorite lunch. And you know what? I’ve been perfecting it, for us old-school Yoopers, ever since.

Now, I make this recipe so often, you’d think I could do it blindfolded. (Don’t try that at home, though.) The kitchen fills with a savory aroma that promises a delicious escape from the midday slump. And the best part? It’s wrapped in the kind of love that can only come from a homemade meal. So, strap in, because I’m about to share with you a lunch that’s close to my heart and, more importantly, my husband’s stomach.

Ingredients

My pantry has seen a lot, but these ingredients are the MVPs when it comes to crafting the perfect lunch for my Yooper hubby. Mind you, I’ve made my fair share of substitutions (learned this the hard way when I ran out of onions mid-recipe), but here’s the rundown:

• 1 lb ground beef (or turkey if you’re feeling lean)
• 1 medium onion, diced (trust me, it makes all the difference)
• 2 cups all-purpose flour (I’ve tried wheat, but it’s just not the same)
• 1/2 cup vegetable shortening (butter works in a pinch)
• 5-6 tablespoons ice water (it’s gotta be cold)
• 3 tablespoons ketchup (or more, no judgment here)
• 1 tablespoon Worcestershire sauce (that’s the umami talking)
• 1 teaspoon salt (I eyeball it, but let’s be precise)
• 1/2 teaspoon black pepper (freshly ground, if you can)
• 1 egg, beaten (for that golden-brown crust)

Instructions

Now, about those ingredients… Let’s turn them into something spectacular. Follow these steps and remember, it’s all about the love you put into it. Oh, and the preheating part, can’t forget that.

1. Start by preheating your oven to a cozy 375°F (190°C). It’s the warm hug our lunch will need.
2. In a bowl, mix flour and salt for the crust. Then cut in the shortening until it resembles coarse crumbs. Slowly add ice water until the dough comes together. Chill it in the fridge; it needs its beauty rest.
3. While the dough chills, brown the ground beef and onions in a skillet. You want that sizzle when it hits the pan, signaling the start of something good.
4. Drain any excess fat (because we don’t need that kind of negativity in our lives), and stir in the ketchup, Worcestershire sauce, salt, and pepper.
5. Roll out the dough on a floured surface. Aim for about 1/8 inch thick. Nobody’s measuring, but let’s keep it uniform.
6. Cut out circles using a bowl (or a fancy cutter if you’re that kind of cook). Place a scoop of the beef mixture on one half, then fold over and crimp the edges like you’re sealing a secret inside.
7. Place these little parcels of joy on a baking sheet, brush them with the beaten egg (for that tan they’ve always wanted), and bake for about 20-25 minutes, or until they’re as golden as a summer sunset.

Tips & Tricks

I’ve gathered a few golden nuggets of wisdom along the way (mostly from mistakes, honestly), and I’m passing them on to you:

• Keep everything cold when making the crust. Warm hands, warm heart, but cold dough, please.
• Don’t overwork the dough; it’s not therapy, and we don’t want tough pasties.
• Leftovers? Wrap them up and store them in the fridge. They reheat beautifully for a quick bite.

FAQ

Got burning questions? I’ve got answers (and not just because I forgot the pasties in the oven that one time).

Q: Can I use a different kind of meat?
A: Absolutely! Chicken, pork, heck, even lentils for my plant-based pals. Make it your own!

Q: What if I don’t have vegetable shortening?
A: Butter is a fine substitute, but keep it chilled. Or, if you’re feeling adventurous, try lard. It’s old-school, but it works wonders.

Q: How do I know when the pasties are done?
A: The crust should be golden, and the filling will whisper sweet nothings (or just bubble a little). Trust your eyes, and don’t be afraid to give them a few more minutes if they’re not quite there.

Every batch of these pasties carries the warmth of a shared history and the comfort of home. They’re not just food; they’re a story on a plate, a cultural tale wrapped in flaky dough. They’re my husband’s favorite lunch, and honestly, making them has become a cherished ritual in our old-school Yooper home.

So, as you roll out your dough and brown your beef, remember that every crimp, every brush of egg, every sprinkle of salt is an act of love that’ll shine through with every bite. And isn’t that what home cooking is all about?