Jean Kay’s pasties are a beloved Upper Peninsula of Michigan tradition—a hearty hand-held pie filled with seasoned ground beef, potatoes, onions, and rutabaga, all wrapped in a tender, flaky crust. This recipe captures the essence of the classic Iron Mountain pasty, delivering a satisfying meal that’s perfect for lunch, dinner, or a portable snack. The combination of simple ingredients and a buttery, sturdy crust makes these pasties both comforting and genuinely delicious.
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 pieces
- 1/2 cup (120 ml) ice water, plus more if needed
- 1 lb (450 g) ground beef (80/20)
- 2 cups (300 g) russet potatoes, peeled and diced into 1/4-inch cubes
- 1 cup (150 g) rutabaga, peeled and diced into 1/4-inch cubes
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup (60 ml) cold water (for filling)
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
Instructions
- Make the crust: In a large bowl, whisk together the flour and 1 teaspoon salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces. Gradually add the ice water, stirring with a fork until the dough just comes together. Turn the dough out onto a floured surface, shape 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, potatoes, rutabaga, onion, 1 teaspoon salt, black pepper, and garlic powder. Mix gently with your hands until well combined. Add the 1/4 cup cold water and mix again—this helps keep the filling moist during baking.
- Preheat the oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Roll out the dough: On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Using a plate or bowl as a guide, cut out 8-inch circles. You may need to gather and re-roll the scraps.
- Fill the pasties: Place about 1 cup (about 6 oz / 170 g) of the filling onto one half of each dough circle, leaving a 1-inch border. Brush the edges of the dough with a little water, then fold the other half over the filling. Press the edges together with a fork to seal, and crimp to ensure a tight closure. Cut a few small slits on top to allow steam to escape.
- Bake: Place the pasties on the prepared baking sheets. Brush the tops with the egg wash. Bake for 45–55 minutes, until the crust is golden brown and the filling is cooked through. To check doneness, insert an instant-read thermometer into the center of a pasty; the ground beef must reach a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines.
- Cool and serve: Let the pasties rest for 10 minutes before serving. They are traditionally served with ketchup or gravy on the side.
Tips
- Keep the butter cold: The flakiness of the crust depends on cold butter. If the dough becomes too warm while rolling, return it to the refrigerator for 10 minutes.
- 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, you can use turnips or simply increase the potatoes. Turnips have a slightly sharper flavor, but they work well in a pinch.
- Seal tightly: A loose seal can cause the filling to leak during baking. Press the edges firmly and consider crimping with a fork or your fingers.
Serving Suggestions
Serve these pasties warm, either on their own or with a side of ketchup, brown gravy, or a dollop of sour cream. A simple green salad or a bowl of soup makes a nice accompaniment for a more complete meal. They’re also great for a packed lunch—just wrap one in foil and enjoy it at room temperature or reheated.
Variations
- Traditional beef and pork: Use half ground beef and half ground pork for a richer flavor.
- Vegetarian pasties: Omit the meat and increase the vegetables to 3 cups total, adding mushrooms or carrots for extra heartiness. Cook until the vegetables are tender.
- Add cheese: Sprinkle 1/4 cup shredded cheddar cheese over the filling before folding the pasty for a cheesy twist.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a bit of heat.
Storage and Reheating
Store leftover pasties in an airtight container in the refrigerator for up to 4 days. To reheat, place a pasty on a baking sheet and warm in a 350°F (175°C) oven for 15–20 minutes, or until heated through. You can also microwave individual pasties for 2–3 minutes, though the crust will be less crisp. These pasties freeze beautifully—wrap each one tightly in plastic wrap and then foil, and freeze for up to 3 months. Reheat from frozen in a 375°F (190°C) oven for 30–35 minutes.
Frequently Asked Questions
What is a pasty? A pasty is a baked hand pie traditionally filled with meat and vegetables, originating from Cornwall, England, and brought to the Upper Peninsula of Michigan by Cornish miners in the 19th century. It’s a portable, hearty meal that’s perfect for working lunches.
Can I use store-bought pie crust? Yes, you can use store-bought pie crust to save time. However, the texture will be different—homemade crust is flakier and more robust, which holds up better to the hearty filling. If using store-bought, you may need to roll it slightly thinner to get 8-inch circles.
Why is my pasty leaking? Leaking usually happens if the filling is too moist or the edges aren’t sealed properly. Make sure to drain any excess liquid from the vegetables, and press the edges firmly with a fork. Also, don’t overfill—leave enough room to seal the edges well.
Can I make pasties ahead of time? Absolutely! You can assemble the pasties, place them on a baking sheet, and refrigerate them for up to 24 hours before baking. Just brush with egg wash right before baking. You can also freeze unbaked pasties for up to 3 months—bake from frozen, adding 15–20 minutes to the baking time.
What should I serve with pasties? Traditionally, pasties are served with ketchup or gravy. Many people also enjoy them with a side of pickles or a simple salad. In the Upper Peninsula, it’s common to eat them with a splash of hot sauce or even a dollop of sour cream.
Can I make the filling without rutabaga? Yes, rutabaga is traditional but not mandatory. You can substitute with turnips, carrots, or simply use all potatoes. The flavor will be slightly different but still delicious.
Related
- Edamame with Soy Sauce: Easy 15-Minute Appetizer
- How to Make Dry Onion Powder at Home
- Almond Flour Dumplings: Easy Low-Carb Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).