Michigan Pasties

4.95 from 17 votes

Michigan pasties are a whole meal folded into a pastry shell, which are commonly filled with beef and root vegetables then baked until tender.

Prep Time15

Cook Time1

Refrigerate1

Total Time2 15

Course: Entree

Cuisine: American

Servings:

Calories: 664kcal

Author: Fox Valley Foodie

Ingredients

Dough

3 cups flour
1 teaspoon 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
1 teaspoon minced sage
2 tablespoons butter
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
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 over the filling ingredients 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 a prepared baking sheet and bake in the oven for 1 hour, or until the interior is hot and the crust is golden brown.

Notes

If using a fatty ground beef such as 80/20, the butter can be omitted as there will be enough fat to provide moisture. However, I like using a leaner ground beef and adding butter for the fat because it has better flavor.

Nutrition