Michigan Pasties
Source: Allrecipes
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 6
Total time: 1 1/2 hours
INGREDIENTS
- 4 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup cold butter
- 1 ¼ cups ice water
- 1 cube beef bouillon
- ½ cup hot water
- 2 small potatoes, shredded
- 1 carrot, shredded
- 1 small onion, diced
- ¼ cup shredded rutabaga
- ½ lb lean ground beef
- ½ lb lean ground pork
- 1 tsp worcestershire
- ½ Tbs salt
- ½ tsp ground black pepper
- ½ cup butter, room temperature
- Egg wash (2 eggs + 2 Tbs water)
DIRECTIONS
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together the flour and salt. Use a pastry cutter or fork to cut in the cold butter until it forms pea-sized clumps. Mix in the ice water until the dough stays together when pinched. Wrap in plastic wrap, form into a disk, and refrigerate until ready to use.
- Dissolve the beef bouillon in the hot water.
- In a large bowl, combine the uncooked meats, uncooked vegetables, worcestershire, salt, pepper, and beef bouillon water.
- Roll out the pastry dough on a lightly floured surface to ⅛” thickness and cut out 6”-diameter circles. Place about 3/4 cup of filling in the center of each and top with 1 Tbs butter. Fold dough in half and crimp the edges closed.
- Place on baking sheets, cut a slit or two into the top of each pasty, brush the tops with egg wash, and bake for 45 minutes.
- Let cool for 5 minutes, then serve hot with gravy or ketchup!
NOTES
- You can use store-bought pie crust instead of making your own in the first step.
- Beef broth or stock can be used instead of bouillon dissolved in water.
