Michigan Pasties: A Hearty Meat Pie Tradition from the Upper Peninsula
Discover the Tradition of Pasties: A Michigan Favorite
Every bite of these authentic pasties transports you straight to Michigan’s Upper Peninsula. These pasties filled with meat, potatoes, onion, carrots, and rutabaga are the real deal — famous meat pies from the Upper Peninsula of Michigan.
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Ingredients for Authentic Pasties
- 3 ½ cups all-purpose flour, sifted
- 1 teaspoon salt
- 1 cup cold shortening
- About 1 cup cold water
- 1 lb ground beef
- 2 medium potatoes, peeled and diced
- 1 cup rutabaga, peeled and diced
- 2 carrots, peeled and thinly sliced
- 1 onion, finely chopped
- Salt and pepper, to taste
- 2 tablespoons melted butter (for brushing)
Step-by-Step Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. Cut in the cold shortening with a pastry blender until the mixture resembles coarse crumbs. Gradually stir in cold water until a shaggy dough forms. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
- Prep the filling: While the dough chills, combine ground beef, potatoes, rutabaga, carrots, and onion in a large bowl. Season generously with salt and pepper.
- Roll and fill: On a lightly floured surface, divide dough into six equal portions. Roll each into a 7-inch circle. Spoon about ⅓ cup of filling into the center of each circle.
- Seal the edges: Fold dough over filling to form a half-moon. Crimp edges tightly with a fork to prevent leaks.
- Bake to perfection: Place pasties on a parchment-lined baking sheet. Brush tops with melted butter for a golden crust. Bake at 375°F (190°C) for 60–70 minutes or until golden brown and filling is tender.
- Rest and serve: Allow pasties to cool for 10 minutes before serving to let the juices settle.
Tips for a Perfect Pasty Crust
- Keep ingredients cold: Chill your dough and shortening for a flaky, tender crust.
- Uniform filling: Dice vegetables evenly to ensure all ingredients cook at the same rate.
- Seal well: Prevent leaks by pressing edges firmly and using a fork to crimp.
Nutrition Information
- Calories: 887 kcal
- Carbohydrates: 72 g
- Protein: 25 g
- Fat: 55 g (Saturated 14 g)
- Fiber: 5 g
- Cholesterol: 48 mg
- Sodium: 762 mg
- Sugar: 3 g
Enjoy every savory bite of these pasties.
Original recipe: Allrecipes Pasties II.
Pasties
These pasties filled with meat, potatoes, onion, carrots, and rutabaga are the real deal — famous meat pies from the Upper Peninsula of Michigan.
Ingredients
Method
- In a large bowl, whisk together the flour and salt. Cut in the cold shortening with a pastry blender until the mixture resembles coarse crumbs. Gradually stir in cold water until a shaggy dough forms. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
- While the dough chills, combine ground beef, potatoes, rutabaga, carrots, and onion in a large bowl. Season generously with salt and pepper.
- On a lightly floured surface, divide dough into six equal portions. Roll each into a 7-inch circle. Spoon about ⅓ cup of filling into the center of each circle.
- Fold dough over filling to form a half-moon. Crimp edges tightly with a fork to prevent leaks.
- Place pasties on a parchment-lined baking sheet. Brush tops with melted butter. Bake at 375°F (190°C) for 60–70 minutes or until golden brown and filling is tender.
- Allow pasties to cool for 10 minutes before serving to let the juices settle.
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