Easy Opening Day Michigan Pasties

Gravy or Ketchup? Potato or rutabaga? Meat-filled or vegetarian….wait, what? Hailing from Michigan, I realize that I should probably be carefully walking back that last question. But honestly, these Easy Opening Day Michigan Pasties are so packed with savory goodness, you won’t even care that they’re meatless. Whether you’re waiting for that elusive big buck or simply camera hunting, these tasty hand pies will keep you warm and satisfied in the great outdoors.

This Michigan pasties recipe is one you’ll want to add to your fall food rotation – even if you’re not a hunter.

The Pasty (Pass-tee) – the ultimate Michigan hand pie

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If you’ve ever had a Michigan Pasty, you know that it’s not much of an exaggeration to say these half-moon shaped pastries are nearly as big as your head and packed with meat and root vegetables. I’ve never been able to eat a whole one myself, much less half in one sitting. And let me tell you, I have a very hearty appetite.

Their history in the state has its roots in the Upper Peninsula’s copper mining industry. Cornish miners brought their hearty hand-held pies when they immigrated from England. Naturally, as other laborers made their way to the U.P., they developed a fondness for these portable meals and integrated their own combinations of meat and vegetables into the filling. Thus began the great debate over fillings and sauces.

If you’re a hunter, pasties are often part of the deer camp tradition. Native Michigander and actor Jeff Daniels, wrote, directed and starred in the 2001 play turned film, Escanaba in da Moonlight. This rowdy, sometimes serious comedy centers on a family’s hunting traditions – including the important task of bringing the pasties to the family hunting camp.

If you’re looking for a fun theme night dinner with friends, why not don your Carhartts, whip up a batch of these pasties and call a couple friends over for a movie night, eh?

Easy Opening Day Michigan Pasties: A down-state twist on a U.P. tradition

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This recipe for Easy Opening Day Michigan Pasties takes some down-state liberties, but they are still truly delicious.

For starters, this pasties recipe calls for a more traditional pie dough made with dark rye flour and a blend of butter and shortening instead of the traditional hot water and lard dough typically used. The rye flour pie dough is flavorful and hearty, while still delivering the structure of a sturdy hot water dough.

I’ve also configured this recipe to be made with both ground beef and Impossible™ Burger. This plant-based, meat substitute can be used interchangeably with ground beef. So, if you want to taste a Michigan pasty but skip the meat all together, you can still get the experience.

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Because these hand pies are dense and hearty, I’ve made them 1/3 smaller than what you might normally find throughout the state. But, the smaller size makes them even more portable. They also are perfectly sized for a great game-day feast – whether you’re tailgating or watching the big game from the comfort of your couch. You certainly can make them larger if you want. They’ll just need a few minutes more in the oven.

As for the questions posed earlier, most Michiganders have their favorites. Some people prefer potato in their pasties over rutabaga. This recipe uses both with a little carrot added for color – after all, we eat with our eyes first. The other important question hangs on whether you associate with team ketchup or team gravy. Our family is team gravy all the way. My Classic Herb & Sherry Gravy recipe goes beautifully with these Easy Opening Day Michigan Pasties. Or you can try my husband’s favorite which is to dip them in sour cream like a Pierogi – which is pretty tasty, too.

Good hunting, good eating and enjoy!

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Easy Opening Day Michigan Pasties

Recipe by Maria Ostrander Course: MainCuisine: AmericanDifficulty: Intermediate

Servings

9

Prep time

30

minutes

Cooking time

7

minutes

Bake Time

25

minutes

Yield: 18 Pasties. This recipe serves 9 people (2 pasties each).

Ingredients

• For the pie dough

• 2 1/4 cups A.P. flour

• 1/4 cup dark rye flour

• 1 tsp. kosher salt

• 1/2 cup very cold butter, cubed

• 1/2 cup very cold vegetable shortening, cubed

• 1/2 cup ice water mixed with 1 Tbsp. apple cider vinegar

• For the filling

• 1 Tbsp. vegetable oil

• 12 oz. ground beef or 12 oz. Impossible™ Burger.

• 1/3 cup carrots, 1/4 inch dice

• 1/3 cup white onion, 1/4 inch dice

• 1/3 cup rutabaga, 1/4 inch dice

• 1/2 cup russet potato, 1/4 inch dice

• 4 tsp. Worcestershire sauce

• 3/4 tsp kosher salt

• 1/4 tsp. ground black pepper

• 1/4 tsp. garlic powder

• Butter for dotting the filling before baking (pea-size dots)

• 1 egg for making egg wash to seal the pasties

Directions

• Prepare the pie dough
• In a medium size mixing bowl, blend the A.P. flour, the rye flour and the salt together.
• Add in the cold cubed butter and shortening. Using the tips of your fingers, gently incorporate the fat into the flour mixture until you have pieces of fat the size of peas.
• Add the ice cold water and vinegar mixture a little at a time until a cohesive dough forms. Turn the dough out onto the counter and continue to fold in the remaining loose flour until the dough holds together in a single disk. Divide the dough in two portions.
• Wrap the disks of pie dough in plastic wrap and chill for 2 hours. Make the filling while you wait for the pie dough to chill.
• Prepare the filling
• In a large saute pan, heat the vegetable oil over medium heat. Add the meat, onions, salt, pepper, garlic powder and Worcestershire sauce. Saute until the meat is nearly cooked through. Approximately 5 minutes.
• Add the carrots, potatoes and rutabaga and cook another 2 minutes, stirring occasionally to ensure the vegetables are evenly cooked.
• Remove from heat and allow to cool until ready to assemble the pasties.
• Assemble and bake the pasties
• Preheat oven to 450 degrees F. Line two baking trays with parchment paper or a nonstick baking mat. Set aside.
• Whisk an egg for the egg wash.
• Dust your work surface with a little A.P. flour. Roll the first dough disk to 1/8 inch thickness. Using a 4 1/2 inch circle cutter, cut out 9 circles. Repeat the rolling and cutting process with the second disk of dough.
• Brush the rim of each dough circle with the egg wash and place approximately 1/4 cup of filling in the center of the circle. Place a pea-size dot of butter in the center of each pasty before closing.
• Gently fold over and crimp the sides to seal. You can gently stretch the dough as needed. Use a fork to press and seal the edges of the pie dough.
• Brush the tops of the pasties with the egg wash. Using a sharp knife, poke three small holes in the top of each pasty to allow the steam to release while baking.
• Bake at 450 degrees F. for 23-25 minutes until golden brown on top. Allow the pasties to rest for at least 15 minutes before eating. They may feel cool enough to handle before then, but they will still be extremely hot on the inside.
• Serve with gravy if desired.

Notes

• Why do you cook the filling first? Although not the traditional method, in test batches I found cooking the filling first and then subsequently steaming it during the baking process produced a more tender filling.