Michigan Pasties
A hearty, hand-held savory pie originating from the Upper Peninsula of Michigan, traditionally filled with beef, potatoes, carrots, and onions. Adapted from Cornish miners' food, it's a staple of Yooper cuisine.
🧂 Ingredients
- 3 cups All-purpose flour
- 1 tsp Salt
- 1 cup Cold unsalted butter(cut into cubes)
- 0.5 cup Ice water(approximately)
- 1 lb Beef chuck(cut into 1/2-inch cubes)
- 2 medium Potatoes(peeled and diced)
- 2 medium Carrots(peeled and diced)
- 1 medium Yellow onion(diced)
- 0.25 cup Beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 1 large Egg(beaten, for egg wash)
👨🍳 Instructions
- 1
For the crust: Whisk together flour and salt in a large bowl. Cut in cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
💡 Tip: Keep ingredients cold for a flaky crust. - 2
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
For the filling: In a large bowl, combine beef, potatoes, carrots, and onion. Add beef broth, Worcestershire sauce, salt, and pepper. Toss to combine.
💡 Tip: Season generously, as the crust will absorb some flavor. - 4
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 5
On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Cut out 8-inch circles (about 6 per disk). Repeat with the second disk of dough.
💡 Tip: Use a large bowl or plate as a guide for cutting circles. - 6
Place a portion of the filling onto one half of each dough circle, leaving a border. Moisten the edges of the dough with water.
- 7
Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges firmly to seal. You can crimp them decoratively or simply press with a fork.
💡 Tip: A good seal prevents the filling from leaking during baking. - 8
Place the pasties on the prepared baking sheet. Cut a small slit in the top of each pasty to allow steam to escape. Brush the tops with the beaten egg wash.
- 9
Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is tender.
- 10
Let the pasties cool slightly before serving. They are delicious served warm.
💡 Tip: Pasties are also excellent reheated the next day.
💡 Pro Tips
- ✓For a richer crust, you can add an egg yolk to the dough.
- ✓Experiment with adding rutabaga or parsnips to the filling for added flavor.
- ✓Ensure the filling is not too wet, or it may make the bottom crust soggy.
🔄 Variations
- Vegetarian pasties can be made with root vegetables and mushrooms.
- Add a pinch of dried thyme or rosemary to the filling for an herby note.