Michigan pasties are hearty hand pies from Michigan’s Upper Peninsula, traditionally filled with seasoned beef, potatoes, rutabaga, and onion, all wrapped in a tender, flaky pastry. This version is designed for pasties that arrive frozen, so you can bake them straight from the freezer and get a golden, satisfying meal with minimal effort. The sturdy crust holds up to freezing and reheating, making these pasties a convenient, delicious dinner option.
Ingredients
- For the pastry:
- 4 cups (500 g) all-purpose flour
- 1 teaspoon salt
- 1 cup (226 g) cold unsalted butter, cut into small cubes
- 1 cup (227 g) cold vegetable shortening, cut into small pieces
- 1 cup (240 ml) ice water (plus more if needed)
- 1 tablespoon white vinegar (helps tenderize the dough)
- For the filling:
- 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 (substitute turnip if needed)
- 1 cup (160 g) yellow onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 2 tablespoons (30 g) butter, cut into small pieces (for dotting on filling)
- For egg wash:
- 1 large egg
- 1 tablespoon water
Instructions
- Make the pastry: In a large bowl, whisk together flour and salt. Add the cold butter and shortening. Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces. In a small bowl, mix the ice water and vinegar. Drizzle over the flour mixture and stir with a fork until the dough just comes together. Add more ice water, 1 tablespoon at a time, if needed. Turn the dough out onto a floured surface, divide into 8 equal portions, flatten into disks, wrap in plastic, and refrigerate for at least 30 minutes.
- Prepare the filling: In a large bowl, combine the ground beef, potatoes, rutabaga, onion, salt, pepper, and thyme (if using). Mix gently with your hands until well combined. Do not overmix.
- Roll out the dough: On a floured surface, roll each disk into a 9-inch round, about 1/8-inch thick. Keep the remaining disks refrigerated until ready to use.
- Fill the pasties: Place about 1 cup of filling on one half of each round, leaving a 1-inch border. Dot the filling with a few small pieces of butter (about 1 teaspoon per pasty).
- Seal the pasties: Brush the edges of the dough with water. Fold the other half over the filling, press the edges together, and crimp with a fork or by folding and pinching. Cut 2-3 small slits on top for steam to escape.
- Chill before freezing: Place the assembled pasties on a baking sheet lined with parchment paper. Refrigerate, uncovered, for 30 minutes to firm up the dough. This prevents the crust from sticking and helps them freeze individually.
- Freeze the pasties: Transfer the chilled pasties to a freezer-safe container or zip-top bag, separating layers with parchment paper. Seal tightly, removing as much air as possible. Freeze for up to 3 months.
- Bake from frozen: When ready to bake, preheat your oven to 375°F (190°C). Place the frozen pasties on a parchment-lined baking sheet, leaving at least 2 inches between them. Brush the tops with egg wash (whisk the egg and water together).
- Bake: Bake for 60-75 minutes, until the crust is deep golden brown and the filling is cooked through. To check for doneness, insert an instant-read thermometer into the center of a pasty through a slit; the ground beef must reach a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines. If the crust browns too quickly, tent loosely with foil.
- Rest and serve: Let the pasties rest for 10 minutes before serving. They are traditionally eaten by hand, often with ketchup or gravy.
Tips
- Keep everything cold: The key to a flaky crust is keeping the butter and shortening cold. If the dough becomes soft while rolling, return it to the refrigerator for 10 minutes.
- Don’t overfill: Too much filling makes sealing difficult and can cause pasties to burst open during baking. Stick to about 1 cup per pasty.
- Substitute rutabaga: If you can’t find rutabaga, use turnip or even extra potato. Turnip has a slightly sharper flavor but works well.
- Prevent sogginess: Make sure the filling is not too wet. If your potatoes or rutabaga release a lot of water, pat them dry with a paper towel before mixing.
Serving Suggestions
Serve pasties hot with a side of ketchup, brown gravy, or a dollop of sour cream. They also pair well with a simple green salad or steamed vegetables. For a traditional UP experience, enjoy them with a cup of coffee or a cold beer.
Variations
- Vegetarian: Replace the ground beef with an equal amount of finely chopped mushrooms or a plant-based ground meat substitute. Sauté the mushrooms first to release moisture, then cool before using.
- Chicken pasties: Use ground chicken or turkey instead of beef. Cook to a safe minimum internal temperature of 165°F (74°C).
- Spicy kick: Add 1/2 teaspoon of red pepper flakes or a diced jalapeño to the filling.
- Cheese lovers: Add 1/2 cup (60 g) shredded sharp cheddar cheese to the filling before sealing.
Storage and Reheating
Baked pasties can be stored 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 15-20 minutes, or until heated through (internal temperature should reach 165°F/74°C). You can also microwave individual pasties for 2-3 minutes, but the crust will be softer. For longer storage, freeze baked pasties for up to 3 months; reheat directly from frozen in a 375°F (190°C) oven for 25-30 minutes.
Frequently Asked Questions
Can I bake pasties from frozen without thawing? Yes, that’s the whole point of this recipe. Baking from frozen gives the best results—the crust stays flaky and the filling cooks evenly. Just add 10-15 minutes to the baking time compared to fresh.
How do I know when the pasties are done? The crust should be deep golden brown, and the filling should be piping hot. The most reliable way is to check the internal temperature with a food thermometer inserted through a steam slit—it should read at least 160°F (71°C) for ground beef.
Can I use store-bought pie crust? Yes, you can use refrigerated pie crusts or even puff pastry. However, the texture will be different—puff pastry will be lighter and flakier, while a standard pie crust will be more tender. If using store-bought, you may need to adjust baking time.
Why did my pasties leak during baking? Leaking usually happens when the pasties are overfilled or the edges weren’t sealed properly. Make sure to leave a border, moisten the edges with water, and crimp firmly. Also, don’t skip the steam slits—they allow pressure to escape.
Can I make the filling ahead of time? Yes, you can prepare the filling and refrigerate it for up to 24 hours before assembling. Just make sure it’s cold when you fill the pasties, and don’t let it sit at room temperature for more than 2 hours.
What’s the best way to freeze unbaked pasties? Freeze them on a baking sheet until solid, then transfer to a freezer bag. This prevents them from sticking together. They’ll keep for up to 3 months.
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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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