Copper Country Pasties
Discover the hearty and comforting flavors of Copper Country Pasties, a beloved classic from Michigan's Upper Peninsula. These golden-brown hand pies are filled with a savory blend of diced russet potatoes, onions, carrots, and optional rutabaga, paired with a flavorful mix of ground beef and pork. Wrapped in a buttery, flaky crust, each pasty is baked to perfection for a satisfying meal that's perfect for on-the-go lunches, dinner, or a taste of culinary history. Easy to customize and freezer-friendly, these pasties are brushed with an egg wash for a crisp finish and can be enjoyed warm or at room temperature. Ideal for make-ahead meals or cozy comfort food cravings, this recipe pays homage to the vibrant Copper Country mining heritage, making every bite as nostalgic as it is delicious.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 1 cup unsalted butter
- 1 teaspoon salt
- 1 cup cold water
- 2 large russet potatoes
- 1 large yellow onion
- 1 large carrot
- 0.5 medium rutabaga (optional)
- 1 pound ground beef
- 0.5 pound ground pork
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons unsalted butter (for filling)
- 1 large egg
- 1 tablespoon water (for egg wash)
Instructions
In a large mixing bowl, combine the flour and salt for the dough.
Cut the butter into small cubes and rub it into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together.
Divide the dough into 6 equal portions, flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Peel and dice the potatoes, onion, carrot, and rutabaga (if using) into small, even cubes.
In a large bowl, mix the diced vegetables, ground beef, ground pork, salt, and pepper until evenly combined.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out one portion of dough into a 10-inch circle.
Place about 1 cup of the filling on one half of the circle, leaving a 1-inch border.
Dot the filling with a small knob of butter (about 1 teaspoon per pasty).
Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp to seal.
Transfer the pasty to the prepared baking sheet and repeat with the remaining dough and filling.
Whisk the egg and water together to make an egg wash. Brush the tops of the pasties with the egg wash.
Using a sharp knife, cut a few small slits in the top of each pasty to allow steam to escape.
Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is cooked through.
Allow the pasties to cool slightly before serving. They can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 5.2 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 84 mg | 6% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
