Pasty Pie Northern Michigan Meat Pie
Experience the hearty flavors of Northern Michigan with this savory Pasty Pie, a comforting take on the region’s beloved meat pie tradition. Encased in a buttery, flaky homemade pie crust, this recipe combines a perfectly seasoned blend of ground beef and pork with tender russet potatoes, earthy rutabaga, and sweet yellow onions. Each bite delivers a satisfying balance of textures and flavors, reminiscent of the classic hand-held pasty but served family-style in a golden, oven-baked pie. Ideal for cozy dinners or as a crowd-pleasing main course, this nostalgic dish captures the essence of Midwest comfort food while showcasing the rustic charm of Northern Michigan cuisine. Perfect for meal prepping or savoring fresh from the oven, this pasty pie is a must-try for fans of hearty, old-world flavors.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter
- 0.5 cup cold water
- 1 teaspoon salt
- 0.5 pound ground beef
- 0.5 pound ground pork
- 2 medium russet potatoes
- 1 small rutabaga
- 1 medium yellow onion
- 1 teaspoon black pepper
- 1 teaspoon extra salt (for filling)
- 1 large egg
- 1 tablespoon milk
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, combine the flour and salt for the crust. Cut the cold butter into small cubes and add to the flour. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water (1 tablespoon at a time), mixing until the dough comes together. Form the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Peel and dice the potatoes and rutabaga into small cubes, approximately 1/4-inch size. Dice the onion into similar-sized pieces.
In a large bowl, combine the ground beef, ground pork, diced potatoes, rutabaga, onion, salt, and black pepper. Mix thoroughly until evenly combined.
Roll out one of the chilled dough discs on a floured surface to fit a 9-inch pie dish. Gently press it into the dish, allowing the edges to overhang slightly.
Add the meat and vegetable filling to the pie shell, spreading it out evenly.
Roll out the second dough disc and place it over the top of the filling. Trim any excess dough and crimp the edges to seal the crust.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash over the top of the crust.
Cut a few small slits in the top crust to allow steam to escape.
Bake the pasty pie in the preheated oven for 60 minutes, or until the crust is golden brown and the filling is cooked through.
Allow the pie to cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
3764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.2 g | 261% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 830 mg | 276% | |
| Sodium | 5475 mg | 238% | |
| Total Carbohydrate | 345.0 g | 125% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 24.1 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 415 mg | 32% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 4063 mg | 86% | |
*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.
