Appetizer: United States – Great Lakes United States (Michigan Upper Peninsula) – Upper Peninsula Pasty Bites

Serving Size: 24

Approximate Time

Prep 1 hr

Cook 20 min

Total 1 hr 25 min

Ingredients

- For the dough:
- 3 cups (375 g) all-purpose flour
- 1 tsp (6 g) kosher salt
- 8 tbsp (113 g) unsalted butter, very cold, cut into cubes
- 4 tbsp (56 g) vegetable shortening or lard, very cold
- 6–8 tbsp (90–120 ml) ice water, divided
- 1 large egg (for egg wash)
- 1 tbsp (15 ml) milk (for egg wash)
- For the filling:
- 1 lb (454 g) ground beef, 85% lean
- 1 tbsp (15 ml) vegetable oil
- 1 cup (150 g) russet potato, peeled and finely diced (about 1 small potato)
- 1/2 cup (80 g) rutabaga (swede), peeled and finely diced
- 1 cup (150 g) yellow onion, finely diced (about 1 medium)
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (1 g) dried thyme
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (8 g) all-purpose flour (to bind filling slightly)
- 2 tbsp (28 g) unsalted butter
- Optional: 2 tbsp (30 ml) beef broth if mixture seems very dry
- 1 tbsp (14 g) melted butter (for brushing)
- For the dipping sauce:
- 1/3 cup (80 g) sour cream
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) mayonnaise
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) apple cider vinegar
- Salt and pepper, to taste
- 1 tsp (1 g) chopped fresh parsley (optional)

Instructions

Short Description:
Miniature pasties inspired by Michigan's Upper Peninsula: flaky hand pies filled with beef, potato, rutabaga, and onion, baked until golden and served with a tangy mustard dipping sauce.

Regional Notes:
This Upper Peninsula version keeps the classic pasty filling (beef, potato, rutabaga/sweded, onion) but in snack-sized portions for sharing; the pastry is made sturdy (buttery + shortening) to mimic the portable miners' pasty crust. Served with a simple tangy mustard sauce rather than a full entrée gravy, as is common for bite-sized appetizers.

1. Chill equipment and prep: place butter and shortening in the fridge until very cold. Dice potatoes, rutabaga, and onion into small, uniform 1/4-inch pieces so they cook evenly.
2. Make the dough: in a large bowl combine flour and salt. Cut in cold butter and shortening using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-size bits. Sprinkle ice water, 1 tbsp at a time, and mix until dough just comes together. Divide into two discs, wrap in plastic, and chill at least 30 minutes.
3. Cook the filling: heat oil and 2 tbsp butter in a skillet over medium-high heat. Add diced onion and cook 3–4 minutes until translucent. Add garlic and cook 30 seconds. Add ground beef and cook, breaking up, until browned and mostly cooked through, about 5 minutes. Drain excess fat if necessary.
4. Add vegetables and seasonings: stir in diced potato and rutabaga, Worcestershire, thyme, salt, pepper, and 1 tbsp flour. Cook 3–4 minutes to slightly soften vegetables. If mixture seems too dry or stiff, add up to 2 tbsp (30 ml) beef broth. Remove from heat and let cool to room temperature (important so pastry stays flaky).
5. Preheat oven and prepare pan: preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
6. Roll and cut dough: on a lightly floured surface roll one dough disc to about 1/8-inch (3 mm) thickness. Using a 3-inch (7.5 cm) round cutter (or a small glass), cut circles. Re-roll scraps as needed to yield about 24 rounds total from both discs.
7. Assemble pasty bites: place about 1 tablespoon of cooled filling (heaping) in the center of each round, leaving a 1/2-inch rim. Brush the rim with a little beaten egg wash (reserve some for brushing tops). Fold dough over to form a half-moon and press edges to seal; crimp edges decoratively with a fork or by pinching to create a small pleat.
8. Egg wash and bake: place assembled bites on prepared sheets about 1 inch apart. Brush tops lightly with egg wash mixed with 1 tbsp milk. Cut a small vent on top of each (a shallow slit with a knife). Bake at 400°F (200°C) for 16–22 minutes, rotating sheets halfway, until pastry is golden brown.
9. Finish: brush hot pasty bites with 1 tbsp melted butter for sheen and tenderness. Let cool 5 minutes on a rack so filling sets slightly.
10. Make the dipping sauce: while bites bake, whisk together sour cream, Dijon mustard, mayonnaise, Worcestershire, and apple cider vinegar. Season with salt and pepper and stir in parsley, if using.
11. Serve: arrange pasty bites on a platter with the mustard dipping sauce. Best served warm; leftovers keep refrigerated up to 3 days and reheat in a 350°F (175°C) oven until warmed through.