Pasties are a hearty hand-held pie, traditionally filled with seasoned ground beef, rutabaga, potato, and onion, wrapped in a flaky pastry crust. Originating from Cornwall, England, they became a staple in Michigan’s Upper Peninsula, brought over by Cornish miners in the 19th century. This guide will help you order authentic pasties online from Michigan, ensuring you get a taste of the UP no matter where you live.
Ingredients
- For the pastry: 2 cups (250 g) all-purpose flour
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1/2 cup (120 ml) ice water
- 1 tsp (5 g) salt
- For the filling: 1 lb (450 g) ground beef (80/20)
- 1 cup (150 g) rutabaga, peeled and finely diced
- 1 cup (150 g) potato, peeled and finely diced
- 1/2 cup (80 g) onion, finely chopped
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (1 g) dried thyme (optional)
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, mix flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Meanwhile, prepare the filling: in a large bowl, combine ground beef, rutabaga, potato, onion, salt, pepper, and thyme if using. Mix gently with your hands until well combined.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch (3 mm) thickness. Cut out four 8-inch (20 cm) circles (use a plate as a guide).
- Divide the filling equally among the circles, placing it on one half of each circle, leaving a 1-inch (2.5 cm) border. Fold the other half over the filling and crimp the edges with a fork to seal.
- Place pasties on the prepared baking sheet. Cut a small slit in the top of each to allow steam to escape. Brush with beaten egg.
- Bake for 45-50 minutes, until the pastry is golden brown and the filling is cooked through. Check the internal temperature of the filling with a food thermometer: it should reach 160°F (71°C) as per USDA FSIS safe minimum for ground meat.
- Let rest for 5 minutes before serving.
Tips
- Substitutions: If you can’t find rutabaga, use turnip or extra potato. For a dairy-free pastry, substitute butter with cold vegetable shortening.
- Storage: Baked pasties can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Wrap individually in foil or plastic wrap.
- Common mistakes: Don’t overwork the dough or it will become tough. Also, ensure the filling is not too wet; if it is, the pastry may become soggy.
- Sealing: Make sure the edges are well sealed to prevent filling from leaking during baking.
Serving Suggestions
Serve hot with a side of ketchup, gravy, or a simple green salad. In Michigan’s Upper Peninsula, pasties are often enjoyed with a dollop of butter or a splash of hot sauce. They are perfect for a hearty lunch or dinner, and can also be eaten cold as a snack.
Variations
While the traditional UP pasty is filled with beef and rutabaga, you can vary the filling: try ground pork, chicken, or a vegetarian version with mushrooms and lentils. Some families add carrots or peas. For a spicy kick, add a pinch of cayenne or a dash of Worcestershire sauce to the filling.
Storage and Reheating
Store baked pasties in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individually in foil and place in a freezer bag; they will keep for up to 3 months. To reheat, place in a preheated oven at 350°F (175°C) for 15-20 minutes if thawed, or 30-35 minutes if frozen, until heated through. You can also microwave for 2-3 minutes, but the crust will be less crisp.
Frequently Asked Questions
Can I order pasties online from Michigan? Yes, several Michigan-based bakeries and specialty shops ship pasties nationwide. Look for ones that use traditional recipes and vacuum-seal for freshness.
How long do pasties last after baking? Baked pasties will keep in the refrigerator for up to 3 days. If you freeze them, they’ll last up to 3 months.
Can I use store-bought pie crust? Absolutely, but the texture will differ. Homemade pastry is flakier and more traditional, but store-bought saves time.
What is the best way to reheat a pasty? Oven reheating at 350°F (175°C) for 15-20 minutes is best to maintain crispness. Microwaving is quicker but may soften the crust.
Are pasties gluten-free? Traditional pasties are not gluten-free, but you can make a gluten-free version using a gluten-free flour blend for the pastry.
Can I freeze unbaked pasties? Yes, assemble the pasties, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag. Bake from frozen, adding 10-15 minutes to the baking time.
Related
- Stuffed Clams in Oven: Easy Baked Recipe
- Stuffed Clams in Shell: Step-by-Step Recipe
- Breaded Pork Tenderloin Sandwich 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
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