Gear Farm pasties are a hearty, handheld meal rooted in the Cornish tradition, adapted for the American Midwest with a flaky, all-butter crust and a savory filling of seasoned ground beef, potatoes, onions, and rutabaga. This version is inspired by the classic pasties served at Gear Farm in Michigan, where they are a beloved regional specialty. The combination of a tender, golden crust and a moist, flavorful filling makes these pasties a satisfying dinner or a portable lunch that travels well.
Ingredients
- 3 cups (375 g) all-purpose flour, plus more for rolling
- 1 teaspoon salt
- 1 cup (226 g) cold unsalted butter, cut into small cubes
- 1/2 cup (120 ml) ice water, plus more if needed
- 1 tablespoon (15 ml) apple cider vinegar
- 1 lb (450 g) ground beef (85% lean)
- 2 cups (300 g) russet potatoes, peeled and diced into 1/4-inch cubes
- 1 cup (150 g) rutabaga (or turnip), peeled and diced into 1/4-inch cubes
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt, plus more to taste
- 1 large egg, beaten with 1 tablespoon (15 ml) water, for egg wash
Instructions
- Make the pastry dough: In a large bowl, whisk together the flour and 1 teaspoon salt. Add the cold butter cubes and cut them into the flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. In a small bowl, mix the ice water and vinegar. Drizzle the liquid over the flour mixture and stir with a fork until the dough just comes together. If it seems dry, add more ice water, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface, gather it into a ball, then divide into 6 equal portions. Flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the filling: In a large bowl, combine the ground beef, diced potatoes, rutabaga, onion, thyme, black pepper, and 1 teaspoon salt. Mix with your hands until the ingredients are evenly distributed. Set aside.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the dough: On a lightly floured surface, roll one dough disk into a circle about 8 inches (20 cm) in diameter and 1/8-inch thick. Place about 1 cup (about 150 g) of the filling onto one half of the circle, leaving a 1-inch border. Fold the other half over the filling, press the edges together, and crimp with a fork or by pinching to seal. Transfer the pasty to the prepared baking sheet. Repeat with the remaining dough and filling.
- Apply egg wash and cut vents: Brush the top of each pasty with the egg wash. Cut 2-3 small slits in the top to allow steam to escape.
- Bake: Bake for 50-55 minutes, until the crust is golden brown and the filling is cooked through. To ensure the ground beef is fully cooked, insert an instant-read thermometer into the center of a pasty through a vent; it should read at least 160°F (71°C), which is the USDA FSIS safe minimum for ground meat.
- Cool slightly: Let the pasties rest on the baking sheet for 10 minutes before serving. They are best served warm.
Tips
- Keep the butter cold: The flakiness of the crust depends on cold butter. If your kitchen is warm, chill the dough disks again before rolling if they become soft.
- Don’t overwork the dough: Overmixing develops gluten, which makes the crust tough. Mix just until the dough comes together.
- Substitute for rutabaga: If you can’t find rutabaga, use an equal amount of turnip or parsnip. Turnip is slightly more bitter, while parsnip adds a hint of sweetness.
- Make ahead: You can assemble the pasties, refrigerate them unbaked for up to 24 hours, or freeze them for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time.
Serving Suggestions
Serve these pasties hot with a side of ketchup, brown gravy, or a dollop of sour cream. A simple green salad or steamed vegetables make a fresh counterpoint. They are also perfect for picnics or lunchboxes, as they taste great at room temperature.
Variations
- Chicken pasties: Swap the ground beef for ground chicken or turkey. Cook to 165°F (74°C) as per USDA FSIS guidelines.
- Vegetarian pasties: Omit the meat and add an extra cup of diced mushrooms and a handful of shredded cheddar cheese to the vegetable mixture.
- Spiced pasties: Add 1/2 teaspoon of smoked paprika or a pinch of cayenne to the filling for a smoky kick.
Storage and Reheating
Store leftover pasties in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through (165°F / 74°C internal temperature). You can also microwave them, but the crust will be less crisp. For longer storage, wrap individually and freeze for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use store-bought pie crust?
Yes, you can use a refrigerated pie crust for a quicker version, but the texture will be less flaky and more tender. You’ll need two crusts for six pasties, and you may need to roll them slightly thinner.
Why are my pasties soggy?
Sogginess usually comes from undercooking or from the filling releasing too much moisture. Make sure to dice the potatoes and rutabaga small (1/4 inch) so they cook through, and don’t overfill the pasties. Also, ensure the oven is fully preheated.
Can I make the dough in a food processor?
Absolutely. Pulse the flour and butter until it resembles coarse meal, then add the liquid and pulse just until the dough starts to clump. Be careful not to over-process.
Can I bake pasties on a cast-iron skillet?
Yes, a cast-iron skillet works well. You may need to reduce the oven temperature slightly to 365°F (185°C) to prevent the bottom from over-browning.
What is the traditional way to crimp pasties?
Traditionally, pasties are crimped along the top edge, not the side. To do this, place the filling in the center of the circle, then bring the two opposite edges up to meet over the filling, and crimp by folding and pinching the dough along the top. This creates a thick, rope-like seal.
Can I use ground pork instead of beef?
Yes, ground pork works well and adds a slightly richer flavor. Cook to the same safe minimum of 160°F (71°C).
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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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