UP pasties are hearty hand pies associated with Michigan’s Upper Peninsula, filled with beef, potato, rutabaga, and onion inside a sturdy pastry crust. This practical version uses chilled butter pastry and finely diced filling so the vegetables cook through while the crust turns golden; serve them warm as a full meal or pack them for a portable lunch.
Ingredients
- 3 cups (375 g) all-purpose flour, plus more for rolling
- 1 teaspoon (5 g) fine salt, divided
- 1 cup (227 g) cold unsalted butter, cut into small cubes
- ½ cup (120 ml) ice water, plus 1–2 tablespoons (15–30 ml) more if needed
- 12 ounces (340 g) beef chuck or sirloin, trimmed and cut into ¼-inch (6 mm) dice
- 1½ cups (225 g) peeled russet potato, cut into ¼-inch (6 mm) dice
- 1 cup (150 g) peeled rutabaga, cut into ¼-inch (6 mm) dice
- ¾ cup (115 g) yellow onion, finely diced
- ¾ teaspoon (2 g) freshly ground black pepper
- 2 tablespoons (28 g) unsalted butter, cut into 6 small pieces
- 1 large egg (about 50 g, without shell), beaten with 1 tablespoon (15 ml) water, for egg wash
Instructions
- Make the pastry. In a large bowl, whisk the flour with ½ teaspoon (2.5 g) of the salt. Add the cold butter and rub it into the flour with your fingertips, or cut it in with a pastry blender, until the mixture has pea-size pieces and some flatter flakes. Stir in ½ cup (120 ml) ice water just until the dough starts to hold together when squeezed. Add more water a tablespoon at a time only if it is too dry to gather. Divide into six equal pieces, flatten each into a disk, wrap, and refrigerate for 30 minutes.
- Prepare the filling. While the dough chills, combine the diced beef, potato, rutabaga, onion, remaining ½ teaspoon (2.5 g) salt, and pepper in a bowl. Keep the pieces small and similar in size so they cook evenly. Do not cook the filling first; it goes into the pasties raw and cooks inside the pastry.
- Heat the oven. Set a rack in the center and preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Roll the pastry. On a lightly floured surface, roll each dough disk into a circle about 8 inches (20 cm) across and ⅛ inch (3 mm) thick. If the pastry becomes soft or sticky, return it to the refrigerator for several minutes before filling.
- Fill and seal. Divide the filling evenly among the pastry circles, placing it on one half of each and leaving a ¾-inch (2 cm) border. Add one small piece of butter on top of each mound. Brush the border lightly with egg wash, fold the pastry over to make a half-moon, and press out excess air. Crimp the edge firmly with your fingers or a fork. Cut a small steam vent in the top of each pasty and arrange them on the baking sheet with space between.
- Apply egg wash and bake. Brush the tops with the remaining egg wash. Bake for 45–55 minutes, until the crust is deeply golden and the filling is tender. Check the center of a pasty with a food thermometer: because the filling contains beef pieces, the USDA FSIS safe minimum for whole cuts is 145°F (63°C), followed by a 3-minute rest. For a reliable check, insert the probe into a piece of beef without touching the pan. Let the pasties rest on the sheet for at least 10 minutes before serving; the filling will be very hot.
Tips
- Keep the pastry cool. Cold butter creates a flakier crust, while warm dough is harder to seal and may leak. Chill the disks again if they soften during rolling or assembly.
- Cut the filling small. Pieces around ¼ inch (6 mm) cook more evenly within the baking time. Large chunks can leave the potato or rutabaga firm while the crust is already browned.
- Use rutabaga if possible. It gives the filling its characteristic earthy sweetness. Turnip is the closest easy substitute, though it is sharper and can be more watery; parsnip is sweeter and changes the flavor more noticeably.
- Seal thoroughly, but leave room. A good crimp and a steam vent help prevent leaking, while a small gap between pasties allows hot air to circulate around the crust.
Serving Suggestions
Serve a pasty warm on its own, or pair it with a simple green salad, pickled vegetables, or steamed cabbage to balance the rich pastry. Ketchup is a familiar accompaniment in many Upper Peninsula homes, while brown gravy or mustard can also be offered at the table. For a more substantial dinner, add roasted carrots or a bowl of vegetable soup.
Variations
Pasties have regional and family variations, including different crusts, vegetables, seasonings, and crimping styles. For a more traditional, savory filling, keep the beef, potato, rutabaga, and onion proportions as written. You can replace the beef with an equal amount of diced lamb, but check that it reaches 145°F (63°C) and rests for 3 minutes. For a vegetarian version, omit the beef and use 12 ounces (340 g) diced mushrooms; cook the mushroom filling in a skillet until its released liquid evaporates, cool it completely, then assemble and bake. The result is more mushroom-forward and less meaty.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a covered container within 2 hours of baking. They keep for 3–4 days in the refrigerator. Reheat in a 350°F (175°C) oven for about 15–20 minutes, until hot throughout; leftovers should reach 165°F (74°C), checked with a food thermometer. A microwave works for convenience, but softens the crust. To freeze, cool the pasties, wrap individually, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating to 165°F (74°C).
Frequently Asked Questions
Can I make UP pasties ahead?
Yes. Assemble them, cover, and refrigerate for up to 24 hours before baking. Brush with egg wash just before they go into the oven, and expect the chilled pasties to need a few extra minutes; check the filling with a thermometer rather than relying only on the clock.
Why did my pasties leak?
Common causes are a weak crimp, overfilled pastry, a warm dough, or no steam vent. Keep the filling centered, leave a clear border, press the seam firmly, and cut a small opening in the top before baking.
Can I use store-bought pastry?
Yes. Use enough pastry for six 8-inch (20 cm) rounds, following the package’s thawing directions. Some commercial pastry is thinner or more delicate than this homemade dough, so handle it gently and avoid overfilling.
Do pasties have to contain rutabaga?
No. Rutabaga is traditional in many UP-style versions, but recipes vary. Turnip is the closest substitute; diced carrot can also work, though it makes the filling sweeter and less characteristic.
How can I tell when the vegetables are done?
They should be tender when pierced through a steam vent or after opening a pasty to check. Also verify the beef with a food thermometer: whole cuts need to meet the safe minimum temperature and rest stated in the instructions.
Can I bake frozen pasties without thawing?
Yes, though the crust may brown before the center heats through. Bake from frozen at 375°F (190°C), tent loosely with foil if the tops brown too quickly, and allow extra time. Check the center with a thermometer and reheat leftovers to 165°F (74°C); do not rely on a fixed time alone.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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