Locals love their Upper Michigan Pasties. Each year, they have a tasting contest to see who will reign as the number one best tasting pasty. My love for pasties runs deep, thanks to my mother-in-law, who grew up in Ahmeek, Michigan, and attended school in nearby Calumet.
She shared with me the authentic way to make Upper Michigan pasties, a tradition passed down through generations. Her family worked in the copper mines, and pasties were their go-to portable meal, ideal for carrying into the mines. These golden-brown, hearty hand pies filled with ground beef, root vegetables, and savory pastry dough became a family favorite recipe in our home.
I’ve made pasties countless times since learning from her, and each time, I’m reminded of the miners who enjoyed them as a sustaining lunch during long, hard days underground. The combination of ground meat, red potatoes, and fresh herbs wrapped in tender, flaky pastry dough never fails to satisfy. Whether you’re looking to try your hand at a traditional pasty recipe or simply curious about Michigan’s culinary history, this is the perfect meal for any occasion.
Upper Michigan Pasty Fest
This past summer, my family and I had the pleasure of attending Pasty Fest in Calumet, Michigan. A delightful celebration of one of the Upper Peninsula’s most beloved foods: the pasty. Surrounded by the rich history of Michigan’s mining communities, we indulged in savory handheld meat pies that reflected the heritage of the Cornish miners who once called this area home. It was a fun-filled day, perfect for the whole family. We experienced not only delicious pasties but also the strong sense of community in this unique region.
How to Make Upper Michigan Pasties Like a Local
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Ingredients
- 4 Cups All-Purpose Flour
- 1 Teaspoon Salt
- 1 Cup Butter cold and cut into small pieces
- 3/4 Cup Water cold
- 1 Large Egg beaten for egg wash
- 1 1/2 Pounds Ground Beef or a mix of ground meat and round steak
- 3 Red Potatoes peeled and diced into 1/2-inch cubes
- 1 Medium Rutabaga peeled and diced into 1/2-inch cubes
- 2 Carrots diced
- 1 Medium Onion finely chopped
- 1 Teaspoon black pepper
- 1 Teaspoon garlic powder
- 2 Tablespoons fresh parsley chopped
- 6 Teaspoons butter 1 teaspoon per pasty
Instructions
- Make the Pastry Dough. In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs. Gradually add the cold water and mix until the dough forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.4 Cups All-Purpose Flour, 1 Teaspoon Salt, 1 Cup Butter, 3/4 Cup Water
- Prepare the Filling. In a large skillet over medium heat, brown the ground beef, cooking until no longer pink. In the same pan, sauté the diced red potatoes, rutabaga, carrots, and onion until slightly tender, about 5-7 minutes. Season with black pepper, garlic powder, and fresh parsley. Remove from heat and let the filling cool slightly.1 1/2 Pounds Ground Beef, 3 Red Potatoes, 1 Medium Rutabaga, 2 Carrots, 1 Medium Onion, 1 Teaspoon black pepper, 1 Teaspoon garlic powder, 2 Tablespoons fresh parsley
- Assemble the Pasties. Preheat your oven to 375°F. Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut the dough into 6 equal parts and roll each piece into a circle. Spoon the filling onto half of each dough circle, leaving room around the edges. Place a teaspoon of butter on top of the filling. Fold dough over the filling, crimp the edges with a fork to seal, and cut a small slit on top of each pasty for steam to escape.6 Teaspoons butter
- Bake the Pasties. Place the pasties on a prepared baking sheet lined with parchment paper. Brush each pasty with the beaten egg to give them a golden brown finish. Bake in a 375°F oven for 50-55 minutes, or until the pasties are golden brown and cooked through.1 Large Egg
Nutrition
How to Freeze Michigan Pasties
Freezing them is a great way to have quick, homemade meals on hand for busy days. When we make them, we make enough for a few meals then freeze them for an easy meal on those busy weekdays. Here’s how you can freeze your pasties.
Follow the recipe instructions up to the point where you’ve crimped the edges and brushed the pasties with egg wash. In order to easily take one or two out at a time and bake, pre-freeze them. Place the unbaked pasties on a baking sheet lined with parchment paper. Make sure they aren’t touching each other. Freeze them uncovered for 1-2 hours, or until they are firm to the touch. This step prevents them from sticking together later.
Once the pasties are firm, wrap each one tightly in plastic wrap or aluminum foil, then place them in a large zip-top freezer bag or airtight container. Label them with the date and contents. They can be frozen for up to 3 months. Make sure the pasties are completely sealed to avoid freezer burn.
You can also freeze leftover baked pasties. Let them cool completely before wrapping and freezing. To reheat, thaw in the fridge, then warm in a preheated oven at 350°F for about 15-20 minutes or until heated through.
How to Bake Frozen Pasties
From Frozen. Preheat your oven to 375°F. Place the frozen pasties on a prepared baking sheet and bake for 60-70 minutes, or until golden brown and heated through. You may need to cover them with foil after about 40 minutes to prevent over-browning.
Thawed. If you thaw the pasties in the refrigerator overnight, bake them at 375°F for 50-55 minutes.
Freezing pasties is an easy way to enjoy homemade, hearty meals without the hassle of cooking every time.
hhvicky
Tuesday 22nd of October 2024
This worked exactly as written, thanks!