Entree: United States – Great Lakes United States — Michigan – Michigan Pasties

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 50 min

Additional 30 min

Total 2 hrs

Ingredients

- For the pastry:
- 4 cups (500 g) all-purpose flour
- 1 tsp (6 g) kosher salt
- 1/2 cup (113 g) cold unsalted butter, cubed
- 1/2 cup (113 g) cold lard or vegetable shortening, cubed
- 10–12 tbsp (150–180 ml) ice water, plus more if needed
- For the filling:
- 1.5 lb (680 g) ground beef
- 2 large baking potatoes, peeled and diced small, about 1 lb (450 g) total
- 1 medium rutabaga, peeled and diced small, about 1 lb (450 g)
- 1 large yellow onion, diced, about 8 oz (225 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 1/2 cup (120 ml) beef broth or water
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried thyme
- 1/4 tsp (0.5 g) ground nutmeg or mace (optional, traditional in some UP recipes)
- 2 tbsp (28 g) unsalted butter, cut into 6 small pats (optional, for richness)
- 1 large egg beaten with 1 tbsp (15 ml) water for egg wash
- Extra flour for rolling

Instructions

Short Description:
A hearty baked meat-and-vegetable hand pie from Michigan's Upper Peninsula, filled with beef, diced potatoes, rutabaga, and onion in a simple savory seasoning, all enclosed in a sturdy flaky pastry shell.

Regional Notes:
This Michigan version specifically includes rutabaga (not turnip) and the classic simple seasoning and moisture level used in Upper Peninsula pasties; unlike many Cornish-style pasties, the rutabaga and the place-specific seasoning profile are prominent and the filling is traditionally assembled raw so it cooks inside the pastry during baking.

1. Make the pastry: In a large bowl, whisk the flour and salt. Add the cold cubed butter and lard. Using a pastry cutter or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2. Sprinkle 10 tbsp (150 ml) ice water evenly over the flour mixture and gently mix until a shaggy dough forms; add the remaining water a tablespoon at a time only if the dough is too dry. Gather into a ball, divide into 6 equal portions, flatten each into a disk, wrap in plastic, and chill at least 30 minutes.
3. Prepare the filling: In a large bowl combine the ground beef, diced potatoes, diced rutabaga, diced onion, Worcestershire sauce, beef broth (or water), salt, pepper, thyme, and nutmeg/mace if using. Mix just until evenly distributed; do not overwork. The filling is intended to be slightly loose so it steams as it bakes.
4. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment.
5. On a lightly floured surface, roll one pastry disk at a time into a roughly 10–11 inch (25–28 cm) circle, about 1/8 inch (3 mm) thick. Keep unused disks refrigerated.
6. Portion the filling onto the lower half of each dough circle: about 1 heaping cup (roughly 175–200 g) per pasty, leaving a 1–1.5 inch (2.5–4 cm) border. Place one small pat of butter (1/2 tbsp or ~4–5 g) atop the filling of each pasty if using.
7. Brush the pastry edge with a little water, fold the top half over the filling to form a semicircle, and crimp the edges firmly (traditional crimping can be either a simple pinched edge or a turn-down/rope crimp). Make 2–3 small slits in the top to vent steam.
8. Transfer pasties to prepared baking sheets. Brush each with the beaten egg wash.
9. Bake at 400°F (200°C) for 45–55 minutes, until pastry is deep golden and the filling is cooked through (potatoes and rutabaga should be tender). If tops brown too quickly, tent loosely with foil for the last 10–15 minutes.
10. Remove from the oven and let rest 10 minutes before serving to allow juices to settle. Serve hot as a complete meal; pasties are traditionally eaten by hand or with a fork and often paired with ketchup or gravy if desired.