Michigan Pasties
Michigan pasties are a whole meal folded into a pastry shell, which are commonly filled with beef and root vegetables then baked until tender.
Servings: 6
Calories: 664kcal
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
- 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.
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
Calories: 664kcal | Carbohydrates: 58g | Protein: 21g | Fat: 39g | Saturated Fat: 23g | Trans Fat: 2g | Cholesterol: 154mg | Sodium: 1134mg | Potassium: 527mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1314IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 5mg