Pasties St. Ignace, Michigan: A Classic Beef Recipe

Pasties in St. Ignace, Michigan, are hearty Upper Peninsula hand pies filled with beef, potato, rutabaga, onion, and seasoning, wrapped in a sturdy pastry crust. This practical version bakes the diced filling inside the crust, where it turns tender and savory; local and family recipes vary, especially in their choice of meat and vegetables.

Ingredients

3 cups (375 g) all-purpose flour, plus more for rolling
1 teaspoon fine salt (5 g)
1 cup (227 g) cold unsalted butter, cut into small cubes
6–8 tablespoons (90–120 ml) ice water
12 ounces (340 g) beef chuck or bottom round, trimmed and cut into ¼-inch (6 mm) dice
2 cups (300 g) peeled russet potato, cut into ¼-inch (6 mm) dice
1 cup (130 g) peeled rutabaga, cut into ¼-inch (6 mm) dice
¾ cup (110 g) finely diced yellow onion
1 teaspoon fine salt (5 g), plus more to taste
½ teaspoon freshly ground black pepper (1 g)
2 tablespoons (28 g) cold unsalted butter, cut into 6 small pieces
1 large egg (about 50 g without shell), beaten with 1 tablespoon (15 ml) water, for egg wash

Instructions

Make the pastry: Whisk the flour and 1 teaspoon salt in a large bowl. Cut in the cold butter with a pastry cutter or fingertips until the mixture has pea-size pieces and some coarse crumbs. Drizzle in 6 tablespoons (90 ml) ice water, tossing with a fork. Add more water a teaspoon at a time only if dry flour remains. Press the dough together; do not knead it smooth.
Divide the dough into 6 equal pieces, shape each into a thick disk, and wrap or cover. Refrigerate for 30 minutes. Meanwhile, combine the diced beef, potato, rutabaga, onion, 1 teaspoon salt, and pepper in a bowl. Keep the filling chilled while the dough rests.
Heat the oven to 400°F (200°C). Line a large baking sheet with parchment. Working with one disk at a time, roll it on a lightly floured surface into a circle about 8 inches (20 cm) wide and ⅛ inch (3 mm) thick. Use a plate as a guide if you want an even edge.
Spoon one-sixth of the filling onto one half of the dough circle, leaving a ¾-inch (2 cm) border. Keep the filling in a compact mound and distribute the beef and vegetables evenly. Place one small piece of butter over the filling. Brush the bare edge lightly with water, fold the other half over, and press the edges together. Crimp firmly with your fingers or a fork. Cut a small steam vent in the top and transfer to the baking sheet.
Repeat with the remaining dough, filling, and butter. Brush each pasty with egg wash. Bake for 20 minutes, then lower the oven to 350°F (175°C) and bake another 45–50 minutes, until the crust is deeply golden and the filling is tender. Check the center of a pasty with a food thermometer; because the filling contains diced beef rather than ground beef, the USDA FSIS safe minimum is 145°F (63°C), followed by a 3-minute rest. If the filling has not reached that temperature or the vegetables are still firm, continue baking and check again.
Let the pasties rest on the baking sheet for at least 10 minutes before serving. The filling is very hot immediately after baking, and the brief rest also helps it settle.

Tips

Cut small, evenly: Dice the beef and vegetables to roughly the same size. Large chunks may not become tender in the time it takes the crust to brown.
Keep the pastry cold: If it softens or becomes sticky while shaping, refrigerate it for 10 minutes. Cold pastry is easier to seal and less likely to leak butter.
Rutabaga substitute: Rutabaga is a familiar Upper Peninsula filling ingredient, but turnip is a workable swap. It tastes sharper and can release more moisture, so dice it small and avoid adding extra liquid.
Seal well, but do not overfill: A full pasty can split in the oven. Leave the border clear, press out trapped air gently, and crimp the edge firmly.

Serving Suggestions

Serve a pasty warm as a complete meal, with ketchup on the side if that is your preference. For a lighter plate, add a crisp green salad, vinegar-dressed cabbage, or simple steamed green beans. A bowl of soup works well alongside a smaller pasty, particularly in cold weather. The crust is substantial, so additional bread is usually unnecessary.

Variations

Many Upper Peninsula pasties use a mix of beef and pork, while others stick to beef; substitute up to half the diced beef with diced pork shoulder, keeping the pieces small and checking the filling as it cooks. Some cooks use lard or a butter-and-lard blend in the pastry for a more traditional, sturdy crust. You can replace some or all of the rutabaga with turnip, butternut squash, or extra potato; these choices change the sweetness and texture. For a meat-free pasty, use diced mushrooms and additional potato and rutabaga, but expect a softer filling and cook until the vegetables are tender.

Storage and Reheating

Refrigerate cooked pasties within 2 hours of baking, in a covered container, for 3–4 days. To freeze, cool them promptly, wrap each one well, and freeze for up to 2–3 months for best quality. Thaw in the refrigerator overnight when convenient. Reheat refrigerated or thawed pasties on a baking sheet at 350°F (175°C) until hot throughout; leftovers should reach 165°F (74°C), checked with a food thermometer. This usually takes about 20–30 minutes for a whole pasty, depending on its size and starting temperature. A microwave is quicker but softens the crust; heat in short intervals and confirm the center reaches 165°F (74°C).

Frequently Asked Questions

What is a St. Ignace pasty?
A pasty is a portable baked hand pie associated with Michigan’s Upper Peninsula. The St. Ignace area is part of that regional tradition. Beef, potato, rutabaga, and onion are common, though fillings and seasoning vary by cook.

Can I use ground beef instead of diced beef?
Yes, but the filling will have a different, finer texture. Brown the ground beef first, drain excess fat, and let it cool before filling the pastry. Ground beef must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C); verify the center with a food thermometer. Avoid packing the filling too tightly.

Can I make the dough ahead?
Yes. Refrigerate the wrapped dough disks for up to 2 days. Let them sit briefly at room temperature if they are too firm to roll, but keep them cool. You can also freeze the wrapped dough for up to 2 months and thaw it overnight in the refrigerator.

Why did my pasty leak?
Common causes are overfilling, a weak crimp, warm dough, or a missing steam vent. Leave the edge clean, press it firmly closed, and cut a small vent in each top. A little juice escaping is not unusual, but a large opening can dry out the filling.

Can I assemble pasties in advance?
Yes. Assemble them, cover, and refrigerate for up to 24 hours before baking. Brush with egg wash just before they go into the oven. If baking from cold, allow a little extra time and check the filling with a thermometer rather than relying only on the clock.

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).