How to Make Upper Michigan Pasties Like a Local

5 from 1 vote

How to Make Upper Michigan Pasties Like a Local

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.

Prep Time45

Cook Time50

Total Time1 35

Course: Breakfast, Main Course

Cuisine: American

Keyword: dinner recipe, lunch recipe

Servings: Servings

Calories: 885kcal

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Equipment

Mixing Bowls

Beeswax Wrap

cast iron skillet

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