Michigan pasties are a whole meal folded into a pastry shell. Most commonly they are filled with beef and root vegetables then baked until tender.
These handheld meat pies are popular with my Yooper neighbors to the north in the upper peninsula of Michigan who made these portable meals for Cornish miners. Although still closely associated with Michigan, the pasty has gained a foothold in northern Wisconsin as well where you can still find roadside pasty shops selling these treats.
Traditional Pasty Ingredients
Like any meal, there are a million different ways pasties can be prepared. However, the traditional Cornish pastry, first popularized in Cornwall, United Kingdom was primarily made with pastry dough, beef, potatoes, onion, and turnips.
Since crossing the Atlantic with settlers in Michigan, this dish has largely remained unchanged. It is still most commonly filled with beef, and root vegetables. However, it is not uncommon to see the variety of vegetables switched up on occasion.
In my recipe I go a step further and add fresh herbs (parsely and sage) to the mix, which I think livens up the flavor quite a bit. However, feel free to omit it if you wish to stay more traditional.
How to make it
Begin by making your pie dough by mixing the flour and salt, then cutting in butter with a pastry cutter. Finally, mix in water until it forms into a ball. Knead the dough a few times then let it sit in the refrigerator for at least an hour. This will make it easier to work with.
Prepare your vegetables and herbs by chopping them into small pieces, then add to a large bowl and mix together along with the salt and pepper. Separately, crumble your hamburger into small bits.
Remove your dough from the refrigerator and cut into six equal pieces and then flatten them into ⅛" discs. Pile each round of dough with the vegetable mixture, then top with beef and one teaspoon of butter then fold the dough shut. Crimp the edges with a fork to ensure it remains closed.
Finally, beat an egg in a dish and then paint the exterior pie dough with the egg wash to add a glossy shine as it bakes. I also like to sprinkle on a little kosher salt.
Bake your pasties in a 350 degree oven for 1 hour, then remove and let cool for 5-10 minutes prior to serving.
Tips and Tricks
- You can substitute lard or shortening for butter in the dough.
- You can also use store bought refrigerated pie dough.
- You can mix all of your fillings together, but I find it works best if the meat is crumbled and added to the pasties separately. Otherwise, it wants to clump back together again as it is mixed.
- Adding butter to the pasty lends moisture and flavor, but it can be omitted to save calories.
FAQs
The Michigan pasty was popularized by Cornish settlers in the upper peninsula of Michigan and consisted of a hand pie traditionally made with pie dough, beef, and root vegetables.
Pasty rhymes with nasty.
Michigan Pasties
Ingredients
Dough
- 3 cups flour
- 1 tsp salt
- 1 cup butter
- ¾ cup cold water
- 1 egg beaten
Filling
- ¾ pounds lean ground beef
- ½ cup diced rutabaga
- 1 yellow onion finely chopped
- 1 cup chopped Yukon potatoes
- ¼ cup fresh parsley chopped
- Freshly ground black pepper garlic powder
- 1 teaspoon minced sage
- 2 tablespoons butter
- 1 teaspoon salt
Instructions
Dough
- Mix together flour and salt in a large bowl, then cut in butter with a pastry cutter until it is crumbled into small bits resembling breadcrumbs.
- Add cold water while mixing until the dough forms into a ball. Briefly knead the dough then set in the refrigerator for one hour.
Assembly
- Prepare the filling by mixing the vegetables, herbs and seasonings in a bowl and crumbling the hamburger in a separate dish.
- Remove dough from the fridge and cut into six equal pieces then roll flat into rounds ⅛" thick.
- Build the pasties by adding equal amounts of the vegetable mixture to each one then top with crumbled ground beef and 1 teaspoon of butter.
- Fold dough shut and crimp with a fork to seal.
- Paint the exterior of the dough with beaten egg then sprinkle lightly with salt.
Baking
- Preheat oven to 350 degrees.
- Set on baking sheet and bake in oven for 1 hour.
Susie
I’ve been making pasties for over 40 years with a recipe from from Grandmother who was born in the U.P. In 1898. I use a short crust (2 cups flour, 1/2 cup Crisco, cut in 1/4 cup cold butter, 1 tsp salt, and add cold water to bring together). For the filling I use russet potatoes, sliced 1/8th inch thick, diced onion, and cubed round steak or even sirloin. I roll out the pastry, lay a layer of potatoes, cover with a few onions, salt and pepper lightly. Add steak layer, cover with more onions, salt and pepper and then I grate beef suet over the top. I also add a small pat of butter. Bake at 375 for 1 hour. Delish!
Kathy Pitts
I have always used pork and beef large grind, live in the upper peninsula, stsple in my home.
James R Carlin
Do you cook the ground beef before assembly?
Fox Valley Foodie
Nope, everything goes in raw and then bakes in the oven.
Tom
We live in northern lower Michigan so we are trolls (people who live below the bridge) and when we travel to the UP we always stop for Pasties. We try different places each time just to compare. A good friend make his own Pasties but lives in Florida now, real good. I will definitely try your recipe as it seems to be spot on. Also remember, NO GRAVY.
Tam Sangmeister
I’m going to try this tomorrow with some leftover shredded pork. Thanks!!! You’re recipes are always great!
Reba
Thank you so much for your recipe. Sounds delicious. We love a good pasty. We will definitely try it. Thanks! Reba
Cathy
I am a troll, lower Michigan native now living in Virginia and have made them all my life. Have several in the freezer right now. Your recipe is spot on. Only time our family ever changed the recipe was when there was fresh deer kill.
Mike Hultquist
Awesome! My father grew up in Michigan and we enjoyed pasties every time we visited. Always looked forward to them. Thanks for the recipe! I love it. I might have to make a spicy version. =)