We make this dish up at the cabin in the U.P. generally a couple times during deer season. The U.P. Yoopers are well known for their Pasties. Little self contained meat pies. Well, we are only wanna-be yoopers as we were not born there. We dont feel its right to call our creations pasties even though they have many of the same ingredients. Besides, were lazy sometimes and sometimes buy pre-made pie crusts to make them rather then rolling out the dough.
Since one of the names Yoopers call those of us that live under the bridge is a troll, we decided to call these Troll Pies. :)
We make up two or three or four or five at a time and usually eat one fresh and refrigerate or freeze the others and heat a slice at a time. The pictured pie is one that we had refrigerated. We like to eat them with a mushroom gravy. The Troll pie is made with potatoes, carrots, rutabaga, onion and venison burger. Pete and I ate two of them in two days. ;D
(https://forestryforum.com/gallery/albums/userpics/10001/troll_pie_1.jpg)
(https://forestryforum.com/gallery/albums/userpics/10001/troll_pie_2.jpg)
That looks like fine eating. 8)
Ya it's troll-ified eh, with all dat gravy on it.
Looks good thought. :)
That does look good We do something like that with left over stew. Just roll out some biscket dough for the top and bottom crust add 3 tbl spoons of desolved corn starch to the stew and cut the big stuff in the stew up like boiled eggs or hunks of turnip or taters. Put the top on it and bake it till the top turns light brown let it cool and that stuffs good. I like the pork and chicken the beef dont thrill me but i aint much on beef stew any way
That sure looks good. I hope Cowboy Bob doesn't see that, he'll raise a ruckus till I make one. ::)
were making up a batch of troll pies today. some ta eat and some ta freeze. :)
You know you have to post the recipe here? ....right? ;)
start with 1 large troll: jeff?...............jeff? ;D
Quote from: Radar67 on January 03, 2008, 02:38:08 PM
You know you have to post the recipe here? ....right? ;)
I can do that. :)
Quote from: ely on January 03, 2008, 02:41:33 PM
start with 1 large troll: jeff?...............jeff? ;D
Yep, thats how this batch got underway. ;D
Mebby I better post a picture of the progress...
(https://forestryforum.com/gallery/albums/userpics/10001/troll_pie_3.jpg)
Their getting close. Ready for the oven.
(https://forestryforum.com/gallery/albums/userpics/10001/troll_pie_4.jpg)
(https://forestryforum.com/gallery/albums/userpics/10001/troll_pie_5.jpg)
Here's the simple recipe as of how we did it today.
1 rutabaga, mebby 5" diameter
6 medium sized potatoes
2 large carrots.
2 Lbs ground beef or venison
2 large onions
2 cans of muchrooms
pepper, garlic powder
3 frozen pie crusts or your favorite pie crust recipe. (we were going to use four today, but there was not enough filling on completion)
Chop the onions coarsely and brown with with ground beef until ground beef is just cooked in a very large skillet.
Add Diced rutabaga first and cook for about 5 minutes, then add potatoes, carrots and the two cans of mushrooms. Season with pepper and Garlic Powder to taste. Some like salt, but I don't cook with salt as a rule.
Cover to cook, but uncovering and stirring frequently. Once the rutabaga is done, which takes the longest, remove from heat. Fill your pie crusts to slightly overfull, then place the crust top on your pies. Bake in a 350° oven until crust is brown. We serve with Mushroom gravy or without. Whatever you like. :)
Ours are in the oven now and starting to make the house smell pretty durn good. Refer to the first photos forthe finished product, as it'll look about the same.
Yuck!! How can you eat that?!?! Send it ALL to me right away and I will properly ;) dispose of it and you can make something else for me better for you. I will send you the proper "disposal" container to you prepaid shipping ;) ;D
Errr, excuse me while I wring the drool from my shirt.
jeff looks great but i have a couple ?
1st what did you sprinkle into the pie crusts before you dump in the filling?
2nd- what the crap is a ruta baga? what does it tatse like.? fruit or veggie?
Thats a little flour in the pie shell that was there to keep them from sticking together, as they were pre-prepared crusts and one was in the other. Rutabaga is da fruit of da yooper. :)
Similar to a turnip but tastes more like a potato but much firmer. We love em.
ok thanks, now i am ready to try it out. with just a few twists and substitutions,of course. ;)
I do too, we put them in many of our soups and stews for added flavoring. I have to be honest though, I've never had one of those you're cooking. Too bad UPS couldn't get one here in one piece. ;)
Really Norm? No rutabaga there?
Sorry Jeff I should have been more clear. I've never had the meat pie you're making. I probably was offered it as a kid but was a very fussy eater. Too bad for me, I missed out on some very good meals because I wouldn't try stuff.
Now I will say that it was only in the last 10 years or so that I tried rutabagas. I'm going to grow some in the garden this year. I wonder how well they keep?
They dont keep well Norm. They need to be waxed.
Oh man, that was good. :)
Hope you didn't eat the whole thing.... ;D ;D ;D
nope, one slice for me. Granola is in the oven for a snack. Stacy and a friend and her toddler were here, plus Jeremy stopped by to use the computer. We all ate and there is a pie and a half left. ;D
Ya gotta send me yer granola recipe
Quote from: Burlkraft on January 03, 2008, 08:00:22 PM
Ya gotta send me yer granola recipe
This one?
https://forestryforum.com/board/index.php?topic=28513.0 (https://forestryforum.com/board/index.php?topic=28513.0)
Thanx Reddog I missed that
Ive altered it. I'll go adjust it. :)
I lived with my brother when I was in college many MANY years ago. He grew rutabagas in his garden We had zero money, so dinner was sliced rutabagas fried on the stove (like fried potatoes) and Parmesan cheese sprinkled on top. :-X Hey, if you were hungry enough you would eat it too!
I was all about growing stuff in his garden until I came home one day and he was out there with a shovel. I wandered back to see what was up and found him burying a sack of dead rats. :o He explained that the lab he worked in had all these dead lab rats with no way to dispose of them, so he volunteered to take them with him. He figured they would be good fertilizer for the garden. ::) I didn't many rutabaga after that, I figured a bowl of oatmeal was just fine.
Quote from: Patty on January 04, 2008, 01:34:49 PM
found him burying a sack of dead rats. :o
Now that there is funny....
:D :D :D :D :D :D :D :D :D :D :D
Norm, did you ever get around to planting some rutabaga?
A couple of years ago we were vacationing in the UP. I kept seeing those signs advertising "pasties", so I ordered one. I thought that it would be a sweetroll, doughnut, or something. Boy did I get a surprise. Darn thing was pretty good after I quit laughing enough to eat it.... :D It was a little individual thing. At least with the "Troll", you can cut it like you want.
I sure did Jeff but to be honest it was not my favorite to eat. I tried it cooked several different ways but didn't like it well enough to plant again.
I look at rutabaga as an ingredient. I don't eat it on its own merit.
We had Troll Pie Last Night. We have some picky eaters here, so I left out the carrot and the mushrooms and it was STILL good. :)
Quote from: Jeff on August 21, 2009, 08:59:12 AM
I look at rutabaga as an ingredient. I don't eat it on its own merit.
Wimps :D
I eat them like mashed taters or roasted on the grill.
Mmmman that looks great, can't wait to try it!
I like rutabaga's raw, cut up like carrot sticks. I also like the flavor they add to stews.
Jon
I'm wondering if I grew them right or the variety was right. I'll try them again just in case. :)
Norm, you most likely did fine in growing them. They have a strong flavor.
Try roasting or grilling. It sweetens them up quite a bit.
Thank you, I'll give that a try!
I always put them in my Beef Stew. :)
Made a batch last week over the fire pit. 8)
When I was in college back in the day, my brother and I lived on rutabagas for what seemed like FOREVER. My favorite way to cook them was to slice them real thin and fry them like potatoes. A good helping of Parmesan cheese sprinkled on top helped.
Quote from: Patty on August 23, 2009, 02:59:32 PM
When I was in college back in the day, my brother and I lived on rutabagas for what seemed like FOREVER. My favorite way to cook them was to slice them real thin and fry them like potatoes. A good helping of Parmesan cheese sprinkled on top helped.
Just about anything fried with parmesan cheese on top is good. :D
We don't grind hamburg out of our Venison usually, we save what ever does not make steaks and put it into stew meat, which we use for all sorts of things. If we want it ground, we grind it right as we are going to use it. Today, this is just diced venison in our troll pies, not ground. :) Should be good!
(https://forestryforum.com/gallery/albums/userpics/10001/venison-troll-pie.jpg)
My mouth is watering. :)
Food food food will you guys stop all ready I see this stuff I gota go eat by the time the snow is gone and I can get in to cut fire wood I am gona be to FAT
I see Harley showing a keen interest in the troll pie. :D
He better not eat mine? :D
Quote from: Roxie on January 20, 2014, 05:52:46 AM
I see Harley showing a keen interest in the troll pie. :D
The Kitchen is Harley's favorite spot. He gets much bigger and he'll be peering up on the bar. He's just sitting there and you could see his head :D
That really looks yummy Jeff. My wife makes great piecrusts and we love rutabagas. I see a Troll Pie or 2 in my future. Thanks for the post.
If you do not like the taste of regular deer burger, try having it ground with 50% beef chuck and 20% fat. It takes the gamey flavor right out and makes a big difference.
Pap
We love venison burger, we just have a different way we like to do things. We grind when we need it, because we can. It's hard to un-grind meat. ;)
In my view, anyone that does not like venison burger does not like it because the meat was not processed correctly, and then it was probably over cooked. I've proven that to a bunch of naysayers over the years. If you throw tallow or silver connective tissue in the grind you get yucky meat. We trim every little piece. :)
Those were some "overstuffed" pies. Well, maybe not but full anyway. food3
Quote from: Jeff on January 20, 2014, 10:47:33 AM
If you throw tallow or silver connective tissue in the grind you get yucky meat. We trim every little piece. :)
This is very true.
The bad think about someone that tries Venison for the first time is eating it prepared by someone who doesn't know how to cook it. It's hard to get 'em back then.
That must make a fantastic meal on a cold winter day. My mouth is watering....
I had the leftovers for lunch today. For the purists, I ate it with Ketchup. :)
I had gravy with my Pastie last week. food3
Jeff, when I lived in the UP back in the 70's and 80's, I used to live on pasties, but never learned to cook them myself.
In a much earlier post you said "Once the rutabaga is done, which takes the longest"....since I've never cooked rutabega, how long is "longest" on average, or more precisely, how do you know when rutabega is properly done? I might want to try to make this troll pie this weekend.
Rutabaga is checked just like a carrot or potato, with a fork. Carrots take just slightly less time to cook, and potatoes less than carrots. I usually just make sure to add them to the pan in that order so they get cooked around the same time, and so the potatoes don't over cook and get mushy.
I've never tried to make troll pie but the ingredients look to be similar to a Beef Stew.
I use one rutabaga in each batch but have had bad luck with them being grainy and fill with fibroids that ruins the dish about half the time. Have you had that happy to you?
Nope, Michigan Baggies don't have hemoroids.
I've had it happen in Maine and Florida. Darn east coast turnips.
Texture of a woody substance until you spit it out.
hmmm. Nope, never had em like that. We get small ones to use. I wonder if that makes a difference.
A lot of store turnips or rutabagas have been harvested before they are ripe from the fall frost. A frost will sweeten a turnip up. Never had any woody ones.
I make something like troll pie all the time, but not pastry crust, just whipped taters (with butter and cream) on top. But I usually use turkey or chicken and some alfrdeo roasted red pepper sauce. Peppers, onions, sweet potato, carrots, rutabaga, parsnip. I just finished up a big pan full tonight. :) 8)
I'm making my first Troll Pie tonight. The only thing different was I also added some chopped parsnips and fresh garlic. I'm also cooking the main ingredients in a Dutch Oven and then will transfer to a pie plate and re-bake. Smells great so far.
I use Garlic most of the time. Seasoning is always a personal thing. :)
I use some garlic, but I go through a lot of onions. I've probably used 3 so far this week. :)
In baked beans, pizza, stew....
Well, the jury is out and all agree, Troll Pie is a winner. There is some left overs, so how do you keep it and heat where the crust is is just as flakey? Just cover with foil and bake again?
I have sorta been wondering when the Troll Pie fever would strike. ;D
BEST TROLL PIE EVER!
(https://forestryforum.com/gallery/albums/userpics/10001/trollpie1.jpg?easyrotate_cache=1513379158)
(https://forestryforum.com/gallery/albums/userpics/10001/trollpie2.jpg?easyrotate_cache=1513379158)
(https://forestryforum.com/gallery/albums/userpics/10001/trollpie3.jpg?easyrotate_cache=1513379158)
(https://forestryforum.com/gallery/albums/userpics/10001/trollpie4.jpg?easyrotate_cache=1513379159)
Dat's also a mighty large slice. :o
That was 4 slices. Stacy and a friend was here for supper. :)
I think maybe the old hermit copied the recipe. Although, your troll pie crust looks much flakier. ;D
https://www.youtube.com/watch?v=_j_LKKTILBY
Boy, this thread has been around a while. Sure looks like some fine eating.
Reminds me of when I worked in Cameroon in West Africa and one of our maids made little fried meat pies. She'd moonlight selling them to the open air bars in the neighborhood and she saw me at a grocery store across the road and offered me one and I got hooked on them. She made her own crust which was real flaky and the meat and veggie filling which include a bite of hot pepper and she included green beans cut about 1/4" thick. I'd get her to make me a bunch and I'd freeze them and fry a few in the deep fryer when I wanted a snack. I had it set up one day a week she'd have a plate full hot and ready for lunch. We'd have weekend card games and she'd take my little ice chest home with her make me up 25-30 and bring them back just before game time. They were a big hit. They remind me very much of the ones Jeff and Swamp Donkey show only they were fried and much smaller. I have to stop typing and go get a bib.
Troll pie baked from frozen tonight from last weeks freezer additions. That was easy to make when i don't feel at all like cooking.
(https://forestryforum.com/gallery/albums/userpics/10001/20191013_143726.jpg?easyrotate_cache=1571958898)
(https://forestryforum.com/gallery/albums/userpics/10001/20191024_183541.jpg?easyrotate_cache=1571958894)
(https://forestryforum.com/gallery/albums/userpics/10001/20191024_184402.jpg?easyrotate_cache=1571958908)
At least ya feel like eating, that's what counts. ;D :D :D :D 8)
Yup stomach issues are gone now just the head and chest congestion, and its clearing up. As sick as I was yesterday, I'd never dreamed I would feel like eating today.
Troll Pies are good stuff. 8)
I am going to have to try one of those.
;D I already have. food6
I live a long ways from the bottom of the bridge, so will have a patsy, like them. 8)
SE
The best pasties have the crust made with real lard.
The best pastry crust period, is made with lard. The veg oil turned into white soap isn't fit to eat. ;)
If I could bag a troll around here, I would make some. As far as I know, there is not a troll season here in Georgia.
Quote from: WDH on October 31, 2019, 08:07:35 AMIf I could bag a troll around here, I would make some. As far as I know, there is not a troll season here in Georgia.
Good to know that you're safe, Danny!! LOL
There is one running free just up in South Carolina
I might have to do some poaching.
I know there ain't no frost trolls down there, so must be swamp trolls or something. :D
I've been feeling a bit sorry for myself for not being up deer hunting this year due to everything being against it. So, next bet thing a deer camp staple for the cabin. I made a fresh batch of slivered venison troll pies. I baked the two ugly ones and froze 4. They are Big! And, the best I think I've ever made.
(https://forestryforum.com/gallery/albums/userpics/10001/20191119_131206.jpg?easyrotate_cache=1574217961)
(https://forestryforum.com/gallery/albums/userpics/10001/20191119_183916.jpg?easyrotate_cache=1574217943)
(https://forestryforum.com/gallery/albums/userpics/10001/20191119_182235.jpg?easyrotate_cache=1574217933)
(https://forestryforum.com/gallery/albums/userpics/10001/20191119_181910.jpg?easyrotate_cache=1574217934)
(https://forestryforum.com/gallery/albums/userpics/10001/20191119_185001.jpg?easyrotate_cache=1574217943)
(https://forestryforum.com/gallery/albums/userpics/10001/20191119_185713.jpg?easyrotate_cache=1574218072)
Almost 7½ pounds of troll pie, how can you go wrong?
Well, I know I can't make everyone. So, oh who am I trying to kid, I probably aint the guy to tach you how either, but here is our best shot.
How we make TROLL PIE! A Tribute to the Upper Peninsula Pasty! - YouTube (https://youtu.be/_i7LQGfKQHg)
I have eaten Jeff's Troll Pie. MMmmm food6
We just ate the rest of the one in the video for supper. I found out a whole pie plate fits in the airfryer.
GAME CHANGER! :D
It's a lot like the way I would make Shepard's pie. The old way used mashed and creamed taters because growing up we grew millions of them. Potatoes, carrot, onion, turnip and a good piece of meat will fill most of the necessities to sustain life, ask @thecfarm (https://forestryforum.com/board/index.php?action=profile;u=436) . :D
Quote from: SwampDonkey on December 10, 2021, 11:00:21 AM
and a good piece of meat will fill most of the necessities to sustain life,
Life is good!!!