Miners pasties are a hearty hand pie from Michigan’s Upper Peninsula, traditionally packed with beef, rutabaga, potato, and onion inside a sturdy, crimped pastry crust. This recipe delivers a genuinely useful, satisfying version that works for a packed lunch, a cold-weather dinner, or a make-ahead meal. The flaky, savory crust holds a juicy, well-seasoned filling that stays moist thanks to the rutabaga and butter.
Ingredients
- 3 cups (375 g) all-purpose flour, plus more for rolling
- 1 tsp (5 g) salt
- 1 cup (225 g) cold unsalted butter, cut into small cubes
- 1/2 cup (120 ml) ice water, plus more if needed
- 1 lb (450 g) beef chuck, cut into 1/4-inch dice
- 1 medium russet potato (about 8 oz / 225 g), peeled and diced into 1/4-inch cubes
- 1 medium rutabaga (about 10 oz / 280 g), peeled and diced into 1/4-inch cubes
- 1 medium yellow onion (about 6 oz / 170 g), finely chopped
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (2 g) dried thyme
- 1/4 cup (60 ml) cold beef broth or water
- 2 tbsp (30 g) cold butter, cut into small pieces
- 1 large egg, beaten with 1 tbsp (15 ml) water, for egg wash
Instructions
- Make the pastry: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized butter bits. Sprinkle with the ice water, a tablespoon at a time, and stir with a fork until the dough just comes together. Turn out onto a floured surface, gather into a ball, divide into 6 equal pieces, flatten into disks, wrap in plastic, and refrigerate for 30 minutes.
- Meanwhile, prepare the filling: In a large bowl, combine the beef, potato, rutabaga, onion, salt, pepper, and thyme. Toss well to coat. Set aside.
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- On a floured surface, roll one dough disk into a 9-inch (23 cm) round, about 1/8-inch thick. Place about 1 heaping cup (about 180 g) of filling on one half of the round, leaving a 1-inch (2.5 cm) border. Dot the filling with a few small pieces of the cold butter and drizzle with about 2 teaspoons of the beef broth.
- Fold the other half of the dough over the filling to form a half-moon. Press the edges together with your fingers, then crimp by folding the edge over itself and pinching, or use the tines of a fork. Cut 2 or 3 small slits on top to let steam escape. Repeat with the remaining dough and filling.
- Place the pasties on the prepared baking sheet, leaving at least 1 inch (2.5 cm) between them. Brush the tops with the egg wash.
- Bake for 45 to 55 minutes, until the crust is deep golden brown and the filling is cooked through. To check doneness, insert an instant-read thermometer into the center of one pasty through a slit; the beef must reach a safe minimum internal temperature of 160°F (71°C) per USDA FSIS guidelines.
- Let the pasties rest on the baking sheet for 10 minutes before serving. They are traditionally eaten warm, often with ketchup or gravy.
Tips
- Keep the butter and water very cold; warm ingredients make a tough crust. If your kitchen is warm, chill the rolled-out dough rounds for 5 minutes before filling.
- Don’t overwork the dough. Mix just until it holds together; overmixing develops gluten and makes the pastry dense.
- If you can’t find rutabaga, use turnips or an extra potato. The rutabaga adds a mild sweetness and keeps the filling moist; turnips are a closer substitute than potato alone.
- Seal the edges well. If the crimp is loose, juices will leak onto the baking sheet and the pasties will dry out. Press firmly and make sure no filling is caught in the seal.
Serving Suggestions
Serve hot pasties straight from the oven with a side of ketchup, brown gravy, or a dollop of sour cream. A simple green salad or pickled beets make a nice contrast. In the Upper Peninsula, pasties are often eaten with a mug of hot coffee or tea.
Variations
Swap the beef for ground pork or a mix of beef and pork; if using ground meat, cook it to 160°F (71°C) as well. For a vegetarian version, replace the beef with an extra cup of diced mushrooms and a cup of cooked lentils, and use vegetable broth. Add a handful of shredded cheddar cheese to the filling before baking for a richer flavor. Some families add a spoonful of butter on top of the filling before sealing, which is traditional and adds richness.
Storage and Reheating
Refrigerate leftover pasties within 2 hours of baking in an airtight container 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 to 165°F (74°C). You can also microwave a single pasty on high for 2–3 minutes, though the crust will be softer. To freeze, wrap each baked and cooled pasty tightly in plastic wrap and foil; freeze for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 40–45 minutes.
Frequently Asked Questions
Can I use store-bought pie crust? Yes, but the texture will be different. Use two refrigerated pie crusts and roll them slightly thinner. The filling will still taste great, but the crust won’t be as sturdy or flaky as the homemade one.
Do I need to cook the filling before baking? No. The raw beef and vegetables cook fully inside the pasty during the 45–55 minute bake. Dicing everything into small, even pieces ensures they cook through at the same rate.
Why is my crust soggy on the bottom? This usually happens if the filling is too wet or the pasties are placed too close together on the baking sheet. Make sure you drain any excess liquid from the filling before assembling, and leave space between pasties so steam can escape.
Can I make pasties ahead of time? Yes. Assemble the unbaked pasties, wrap them tightly, and refrigerate for up to 24 hours before baking. You may need to add 5–10 minutes to the baking time if they go into the oven cold.
What is the traditional way to eat a pasty? In the Upper Peninsula, pasties are often eaten by hand, starting at one end and saving the crimped edge for last. Some people eat the crimp, others leave it. Ketchup or gravy is the classic accompaniment.
Can I use ground beef instead of diced chuck? Yes, but the texture will be more uniform and less hearty. If using ground beef, cook it in a skillet first until browned, drain the fat, and let it cool before mixing with the vegetables. Then bake as directed, checking that the filling reaches 160°F (71°C).
Related
- Even Almond Flour Recipes: Sweet & Savory Ideas
- Jin Soy Sauce: How to Use It in Cooking
- Japanese Black Pepper Chicken: Easy 30-Minute 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).