Michigan Pasties with Beef, Potato and Rutabaga (Hearty Upper Peninsula Hand Pies)

Why you’ll love it

• A whole meal in a crust: beef, potatoes and vegetables tucked into one flaky, golden hand pie.
• No precooking: the raw filling cooks inside the pastry and makes its own savory juices.
• Freezer-friendly: bake a double batch and reheat pasties for easy lunches and dinners all winter.

Quick facts

Ingredients

For the flaky crust

• 3 3/4 cups (470 g) all-purpose flour, spooned and leveled, plus more for rolling
• 1 1/2 tsp fine salt
• 1 cup (226 g) cold unsalted butter, cut into 1/2-inch (1.25 cm) cubes
• 1/2 cup (95 g) cold vegetable shortening or lard, in small pieces
• 3/4 to 1 cup (180 to 240 ml) ice water

For the filling

• 1 lb (450 g) beef top sirloin or boneless chuck steak, trimmed and cut into 1/2-inch (1.25 cm) dice
• 2 medium russet potatoes (about 1 lb / 450 g), peeled and cut into 1/2-inch (1.25 cm) dice
• 1 1/2 cups (200 g) peeled rutabaga, cut into 1/4-inch (6 mm) dice (or 2 carrots, diced)
• 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley (optional)
• 2 tbsp (28 g) cold unsalted butter, cut into 6 pieces

For the egg wash

• 1 large egg beaten with 1 tbsp milk or water

For the quick brown gravy (optional, for serving)

• 2 tbsp (28 g) unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups (360 ml) beef broth
• 1 tsp Worcestershire sauce
• Salt and black pepper, to taste

Step-by-step method

1. Make the dough. In a large bowl, whisk the flour and salt. Add the cold butter and shortening and cut them in with a pastry blender or your fingertips until the mixture looks like coarse crumbs with some pea-size pieces. Drizzle in 3/4 cup (180 ml) ice water, tossing with a fork, and add more water 1 tablespoon at a time just until the dough holds together when squeezed.

2. Divide and chill. Turn the dough onto the counter, press it together and divide it into 6 equal pieces (about 150 g each). Flatten each into a disk, wrap and refrigerate at least 1 hour, or up to 2 days.

3. Mix the filling. In a large bowl, combine the beef, potatoes, rutabaga, onion, kosher salt, pepper and parsley. Toss very well so the seasoning is evenly distributed.

4. Preheat the oven. Place a rack in the center of the oven and preheat to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

5. Roll the crust. On a floured surface, roll one disk into an 8- to 9-inch (20 to 23 cm) circle about 1/8 inch (3 mm) thick, using a plate as a guide to trim it round if you like.

6. Fill and fold. Pile about 1 heaping cup of filling onto one half of the circle, leaving a 1-inch (2.5 cm) border. Top with a piece of butter. Brush the edge with water, fold the other half over and press the edges together. Crimp by folding and pinching the edge over itself in a rope pattern, or press with a fork. Transfer to the baking sheet and repeat with the remaining dough and filling.

7. Vent and brush. Cut 2 small slits in the top of each pasty so steam can escape and brush all over with the egg wash.

8. Bake. Bake 20 minutes at 400°F (200°C), then lower the oven to 350°F (175°C) and bake 35 to 40 minutes more, until the crust is deep golden brown and juices bubble from the slits.

9. Make the gravy (optional). While the pasties bake, melt the butter in a small saucepan over medium heat, whisk in the flour and cook 2 minutes, until light brown. Slowly whisk in the broth and Worcestershire and simmer 3 to 5 minutes, until thickened. Season with salt and pepper.

10. Rest and serve. Let the pasties rest on the pan 10 minutes so the juices settle. Serve hot with the gravy or ketchup.

How to know it is done

The pasties are done when the crust is evenly deep golden brown, including the crimped edges, and you can see savory juices bubbling from the steam slits. Slide a thin paring knife through a slit into the center: the potatoes and rutabaga should feel completely tender with no resistance, and an instant-read thermometer in the middle should read at least 165°F (74°C). If the crust browns before the filling is tender, cover the pasties loosely with foil and keep baking.

Tips for the best result

• Keep the butter, shortening and water very cold for a flaky crust that still holds the heavy filling.
• Dice the vegetables small and even, and the rutabaga smallest, so everything cooks in the same time.
• Use raw beef, not ground beef; diced steak gives the classic juicy, tender texture.
• Seal and crimp the edges well so the juices stay inside the pasty.
• Do not skip the steam vents, or the pasties can burst open in the oven.

Variations and substitutions

• Beef and pork: use half diced beef and half diced pork shoulder, a common Upper Peninsula combination.
• Carrot instead of rutabaga: replace the rutabaga with the same amount of diced carrot for a slightly sweeter filling.
• Ground beef shortcut: use 1 lb (450 g) lean ground beef, crumbled raw into the filling; the texture is softer.
• Chicken pasties: use diced boneless chicken thighs and add 1/2 tsp dried thyme.
• Vegetarian: replace the beef with diced mushrooms and extra potato and rutabaga, and add 1 cup (100 g) shredded sharp cheddar.
• Store-bought crust: use 3 boxes (6 rolled crusts) of refrigerated pie dough, one crust per pasty.

Make ahead

The dough disks can be refrigerated up to 2 days or frozen up to 3 months. You can also assemble the pasties, freeze them unbaked on a baking sheet until firm and transfer them to freezer bags for up to 3 months. Bake them from frozen, brushed with egg wash, 25 minutes at 400°F (200°C) and then 45 to 50 minutes at 350°F (175°C), until golden and hot in the center.

Storage and reheating

Store cooled pasties wrapped or in an airtight container in the refrigerator for up to 4 days. Reheat them on a baking sheet at 350°F (175°C) for 20 to 25 minutes, until hot all the way through, to keep the crust crisp; the microwave works but softens the pastry. Baked pasties freeze well for up to 3 months wrapped individually; reheat from frozen at 350°F (175°C) for 40 to 45 minutes. Store leftover gravy separately for up to 4 days.