Michigan Pasties
Dive into the heart of Michigan's rich culinary heritage with these hearty and satisfying Michigan Pasties. Perfectly flaky, buttery pastry envelopes a savory filling of ground beef or tender cubed chuck steak, russet potatoes, sweet rutabaga, carrots, and onions, seasoned to perfection with a hint of salt and black pepper. This classic Upper Peninsula recipe captures the essence of comfort food, blending robust flavors and wholesome ingredients into portable, golden-brown hand pies baked to perfection. Ideal for make-ahead meals or on-the-go snacking, these traditional pasties are perfect for family dinners, potlucks, or a taste of nostalgia. With a simple yet authentic preparation process, these warm, homemade delights are sure to become a favorite at your table.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 cup Unsalted butter
- 1 teaspoon Salt
- 0.75 cup Ice water
- 1 pound Ground beef or cubed chuck steak
- 2 large Russet potatoes, diced small
- 0.5 cup Rutabaga, diced small
- 0.75 cup Carrots, diced small
- 1 medium Yellow onion, diced
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt for the dough. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Divide the dough into six equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, preheat your oven to 375°F (190°C) and prepare the filling. In a large bowl, combine the ground beef, diced potatoes, rutabaga, carrots, onion, salt, and black pepper. Mix thoroughly to ensure the seasoning is evenly distributed.
On a lightly floured surface, roll out one portion of dough into an 8-inch circle. Place about 3/4 cup of the filling onto one half of the circle. Leave a 1/2-inch border around the edges.
Fold the dough over the filling to create a semicircle. Pinch and crimp the edges tightly to seal the pasty. Repeat with the remaining dough and filling.
Place the pasties on a parchment-lined baking sheet. Cut 2-3 small slits in the top of each pasty to allow steam to escape.
Brush the tops of the pasties with beaten egg to ensure a golden-brown crust.
Bake in the preheated oven for 50 minutes, or until the crust is golden and the filling is fully cooked. Allow the pasties to cool for 10 minutes before serving.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 891 mg | 39% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.4 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 755 mg | 16% | |
*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.
