Pasties are a hearty hand pie from Michigan’s Upper Peninsula, traditionally filled with seasoned beef, potatoes, and rutabaga, wrapped in a flaky pastry crust. This Cadillac-style version honors the region’s Cornish mining heritage, offering a portable, satisfying meal that’s perfect for lunchboxes, picnics, or a cozy dinner. The combination of tender meat, earthy vegetables, and buttery crust makes this a beloved regional classic that’s easier to make at home than you might think.
Ingredients
- 3 cups (375 g) all-purpose flour, plus extra for rolling
- 1 tsp salt
- 1 cup (226 g) cold unsalted butter, cut into small cubes
- 1/2 cup (120 ml) ice water, plus more if needed
- 1 lb (450 g) ground beef (80/20)
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 medium russet potatoes, peeled and diced into 1/4-inch cubes (about 2 cups / 300 g)
- 1 small rutabaga, peeled and diced into 1/4-inch cubes (about 1 cup / 150 g)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 cup (60 ml) cold beef broth or water
- 1 large egg, beaten with 1 tbsp water (for egg wash)
Instructions
- Make the pastry: In a large bowl, whisk together the flour and 1 tsp 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 out onto a floured surface, knead gently a few times, then shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Prepare the filling: In a large bowl, combine the ground beef, onion, potatoes, rutabaga, 1 tsp salt, pepper, and thyme. Mix gently with your hands until well combined. Add the cold beef broth and mix again – the mixture should be moist but not soggy.
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Divide the chilled dough into 8 equal pieces. On a floured surface, roll each piece into a circle about 8 inches (20 cm) in diameter and about 1/8-inch thick.
- Place about 3/4 cup (about 180 g) of the filling onto one half of each circle, leaving a 1-inch border. Brush the edges with a little water, then fold the other half over to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or your fingers to ensure a tight seal.
- Transfer each pasty to the prepared baking sheet. Cut a few small slits on top to allow steam to escape. Brush the tops with the egg wash.
- Bake for 50–55 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 recommended by USDA FSIS. If the edges brown too quickly, cover loosely with foil.
- Let the pasties rest on the baking sheet for 10 minutes before serving. They are traditionally eaten hot, but are also delicious at room temperature.
Tips
- Keep everything cold: For a flaky crust, the butter must stay cold. If the dough becomes warm while rolling, pop it back in the fridge for 10 minutes.
- Don’t overfill: Overfilled pasties will leak during baking. Stick to about 3/4 cup of filling per pasty.
- Seal well: A tight seal is crucial to keep the juices inside. Crimp the edges thoroughly, and consider brushing the edge with water before folding to help it stick.
- Substitute rutabaga: If rutabaga is hard to find, use turnips or extra potatoes. The flavor will be slightly different but still delicious.
Serving Suggestions
Serve hot pasties with a side of ketchup, brown gravy, or a dollop of sour cream. They’re also wonderful with a simple green salad or pickled beets. In Michigan, it’s common to eat them with a cup of hot coffee or tea.
Variations
- Vegetarian: Replace the beef with an extra cup of diced mushrooms and a cup of cooked lentils. Add a splash of Worcestershire sauce (or soy sauce) for umami.
- Chicken pasties: Use ground chicken or finely chopped chicken breast, and swap the beef broth for chicken broth. Cook to 165°F (74°C).
- Spicy kick: Add 1/2 tsp of red pepper flakes or a diced jalapeño to the filling for heat.
- Cheese lovers: Stir in 1/2 cup (60 g) of shredded cheddar cheese into the filling before assembling.
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 15–20 minutes, until heated through and the crust is crisp again. You can also microwave them for 2–3 minutes, but the crust will be softer. Pasties freeze beautifully – wrap individually in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating as directed.
Frequently Asked Questions
Can I use store-bought pie crust? Yes, you can, but the texture will be less flaky and more tender. If using store-bought, you’ll need about 4 crusts (for 8 pasties) and they may be smaller, so adjust the filling amount accordingly.
Do I need to pre-cook the vegetables? No, the potatoes and rutabaga cook fully inside the pasty during baking. Just make sure they are diced small (1/4-inch) so they soften in the 55-minute bake.
Why are my pasties leaking? Leaking usually happens when the pasty is overfilled, or the seal isn’t tight enough. Make sure to leave a border, moisten the edges, and press firmly. Also, don’t skip the steam slits – they prevent pressure buildup that can cause bursting.
Can I make pasties ahead of time? Absolutely. You can assemble the pasties, place them on a baking sheet, and refrigerate uncovered for up to 24 hours before baking. Or freeze them unbaked for up to 3 months – bake from frozen, adding 15–20 minutes to the cooking time.
What is the traditional way to eat a pasty? Traditionally, pasties were held in the hand and eaten from one end, with the thick crimp on the side used as a handle and then discarded. Today, they’re often served on a plate with gravy or ketchup.
Can I use ground pork instead of beef? Yes, ground pork works well. Just ensure it reaches the same safe minimum internal temperature of 160°F (71°C) for ground meats.
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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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