A Classic Michigan Pastie is a hearty Upper Peninsula staple made with a flaky, buttery crust filled with a savory mix of ground beef, diced potatoes, rutabaga, onion, and carrot. This traditional hand pie is rooted in the region’s Cornish and Finnish influences.
This recipe provides a straightforward guide on how to make Michigan pasties, featuring beef and potatoes as the main ingredients. These meat hand pies are perfect for a comforting, portable meal.
Understanding the Michigan Pasty
The Michigan pasty is a beloved dish that hails from the Upper Peninsula, deeply rooted in the region’s rich history. This traditional meat hand pie features a flaky, buttery crust filled with a savory mix of ground beef and potatoes, along with other vegetables.
Often associated with Cornish miners who settled in the area, these pasties have become a staple comfort food. The combination of beef and potatoes creates a hearty filling that satisfies any appetite, making it a perfect meal for those on the go.
Crafting the Perfect Crust
The crust is a defining feature of any pasty. A flaky and golden-brown exterior not only enhances the visual appeal but also contributes to the overall texture.
To achieve this, it’s essential to use cold butter and water when making the dough. This ensures that the crust remains tender and flaky after baking. The dough can be made from scratch or purchased pre-made, depending on your preference and time constraints.
Filling Variations and Ingredients
While the classic Michigan pasty recipe typically includes ground beef, diced potatoes, and a mix of vegetables like rutabaga, onion, and carrot, there is room for creativity.
Feel free to experiment with different meats or vegetables to suit your taste. The key is to season the filling well, allowing the flavors to meld beautifully during the baking process. This versatility makes pasties a great option for various dietary preferences.
Assembling Your Pasties
The assembly of pasties is a straightforward process that can be enjoyable for both novice and experienced cooks.
Start by rolling out the dough into circles, then place a generous portion of filling on one half. Folding the dough over and sealing the edges securely is crucial to prevent any filling from escaping during baking. Crimping the edges with a fork not only seals the pasty but also adds a decorative touch.
Baking to Perfection
The baking process is where the magic happens. Preheating the oven ensures that the pasties cook evenly, resulting in that desirable golden-brown crust.
Brushing the tops with an egg wash before baking adds a beautiful sheen and enhances the color. Once baked, allow the pasties to cool slightly before serving. They can be enjoyed warm or at room temperature, making them perfect for any occasion.
Serving Suggestions and Pairings
Michigan pasties are often served with a side of dipping sauce, which can range from savory gravies to tangy mustards.
Fresh herbs can be sprinkled on top for an added touch of flavor and presentation. Whether enjoyed at a family gathering or as a quick lunch, these meat hand pies are sure to impress with their hearty filling and flaky crust.
Traditional Michigan Pasty Recipe
The pasties are assembled by layering seasoned meat and vegetables into homemade or store-bought pasty dough, folded into a half-moon shape, and sealed before baking. They are cooked until the crust turns golden and the filling becomes tender and flavorful, making them a true representation of Michigan tradition.
Ingredients
- 1 lb ground beef
- 2 medium potatoes, peeled and diced
- 1 medium rutabaga, peeled and diced
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and diced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons butter, melted
- 2 cups all-purpose flour
- 1/2 teaspoon salt (for dough)
- 1/2 cup cold water
- 1 egg (for egg wash)
Instructions
- Prepare the Filling: In a large bowl, combine ground beef, diced potatoes, rutabaga, onion, carrot, salt, pepper, and thyme. Mix well.
- Make the Dough: In another bowl, mix flour and 1/2 teaspoon salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Divide into 4 equal portions and shape into discs. Refrigerate for 30 minutes.
- Assemble the Pasties: Preheat the oven to 375°F (190°C). Roll out each dough disc on a floured surface into a circle. Place a portion of the filling on one half of each circle, leaving a border. Fold the dough over the filling and seal the edges by crimping with a fork.
- Bake: Place the pasties on a baking sheet lined with parchment paper. Brush the tops with beaten egg. Bake for 45-50 minutes or until golden brown.
- Serve: Let the pasties cool slightly before serving. Enjoy warm or at room temperature.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
Nutrition Information
- Servings: 4 pasties
- Calories: 350kcal
- Fat: 20g
- Protein: 18g
- Carbohydrates: 30g