Michigan Pasty Recipe

Ingredients

• For the crust: For the crust:
• 2 ½ cups (300g) all-purpose flour 2 ½ cups (300g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (226g) unsalted butter, cold and cubed 1 cup (226g) unsalted butter, cold and cubed
• 6-8 tablespoons ice water 6-8 tablespoons ice water
• For the filling: For the filling:
• 1 pound (450g) beef, diced into small cubes 1 pound (450g) beef, diced into small cubes
• 1 cup (150g) potatoes, peeled and diced 1 cup (150g) potatoes, peeled and diced
• 1 cup (150g) rutabaga, peeled and diced 1 cup (150g) rutabaga, peeled and diced
• ½ cup (75g) onion, finely chopped ½ cup (75g) onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• For brushing: For brushing:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal portions, shape them into discs, and wrap them in plastic wrap. Refrigerate for at least 30 minutes.
3. 3.
   In a separate bowl, combine the diced beef, potatoes, rutabaga, onion, garlic, thyme, parsley, salt, and pepper for the filling. Mix well until all the ingredients are evenly distributed.
4. 4.
   Preheat the oven to 400°F (200°C).
5. 5.
   On a lightly floured surface, roll out one portion of the dough into a circle of about 12 inches (30cm) in diameter. Place the rolled-out dough onto a baking sheet lined with parchment paper.
6. 6.
   Spoon half of the filling onto one half of the dough circle, leaving a border around the edges. Fold the other half of the dough over the filling and press the edges together to seal. Crimp the edges with a fork to create a decorative pattern.
7. 7.
   Repeat steps 5 and 6 with the remaining dough and filling.
8. 8.
   Brush the beaten egg over the pasties to give them a golden color when baked.
9. 9.
   Bake the pasties in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is cooked through.
10. 10.
    Allow the pasties to cool for a few minutes before serving. They can be enjoyed warm or at room temperature.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or ribeye, and ensure it is diced into small cubes for even cooking.
• Rutabaga — Peel the rutabaga before dicing it to remove the tough outer skin and reveal the sweet and earthy flesh.
• Crust — Keep the butter cold and handle the dough as little as possible to achieve a flaky crust.

Tips & Tricks

• For a vegetarian version, substitute the beef with mushrooms and add extra vegetables like carrots and peas.
• Serve the pasties with a side of gravy or ketchup for dipping.
• Make a double batch and freeze the extra pasties for a quick and convenient meal later on.
• Experiment with different herbs and spices to customize the flavor of the filling.
• If you don't have rutabagas, you can substitute them with turnips or parsnips.

Serving advice

Serve the Michigan pasties warm as a main course, accompanied by a fresh green salad or steamed vegetables. They are also great for picnics or packed lunches.

Presentation advice

To enhance the presentation, brush the pasties with melted butter before serving. Sprinkle some fresh parsley on top for a pop of color.