Upper Michigan Pasties
Discover the hearty comfort of Upper Michigan Pasties, a savory hand pie bursting with tradition and flavor. This classic Midwest recipe features a buttery, flaky crust wrapped around a delicious filling of ground beef, ground pork, and a medley of root vegetables, including russet potatoes, carrots, and rutabaga. Perfectly seasoned with black pepper and baked to golden perfection, these handheld delights are the ultimate grab-and-go meal. With a prep time of just 45 minutes and baking done in under an hour, they make for a satisfying dinner or a portable lunch. Serve warm straight from the oven or enjoy at room temperature for a truly authentic taste of Michigan's culinary heritage.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.5 cups Cold unsalted butter
- 1.5 teaspoons Salt
- 1 cup Ice water
- 1 pound Ground beef
- 0.5 pound Ground pork
- 3 medium Russet potatoes, peeled and diced
- 1 medium Yellow onion, finely chopped
- 2 medium Carrots, peeled and diced
- 0.5 cup Rutabaga, peeled and diced
- 1 teaspoon Black pepper
- 1 large Egg
- 1 tablespoon Milk
Instructions
In a large mixing bowl, whisk together the flour and 1 teaspoon salt. Cut the cold butter into small cubes and work it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough comes together. Divide the dough into 6 equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
In a large bowl, combine the ground beef, ground pork, diced potatoes, chopped onion, diced carrots, diced rutabaga, remaining 0.5 teaspoon salt, and black pepper. Mix thoroughly with your hands until well blended.
On a floured surface, roll out one portion of the chilled dough into an 8-inch circle. Place about 3/4 cup of the filling mixture onto the bottom half of the dough circle, leaving a 1-inch border around the edge.
Carefully fold the top half of the dough over the filling so it forms a half-moon shape. Press the edges together, then crimp them with a fork to seal the pasty. Repeat this process with the remaining dough and filling.
In a small bowl, whisk the egg and milk together to create an egg wash. Brush the edges and top of each pasty with the egg wash, then cut two small slits in the top of each one to allow steam to escape during baking.
Place the pasties on the prepared baking sheets, leaving space between each. 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 for 5-10 minutes before serving. These can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 3.8 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 81 mg | 6% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 931 mg | 20% | |
*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.
