Pasty
There's nothing quite as Michigan as a Pasty, a delicious English hand patty stuffed with savory meat and root vegetables wrapped in a perfectly buttery crust.
Ingredients
For the Crust
- 3 cups all purpose flour plus more for rolling
- 1 tsp kosher salt
- 11 tbsp unsalted butter
- 1½ cups boiling water
- 1 egg beaten in a small bowl
For the Filling
- ½ lb ground beef
- ½ lb ground pork
- 1 medium white onion finely chopped
- 1 medium potato finely chopped
- 2 carrots finely chopped
- 1 medium rutabaga finely chopped
- butter
- salt and pepper
Recipe Instructions
For the Dough
- Mix the flour and salt in a large mixing bowl. Cut the butter into pats and add it to the flour. Using your hands, work the butter into the dough until it's combined. It should be crumbly.
- Carefully add your boiling water into the dough mixture. Mix to combine using a wooden spoon. It will be sticky and look like mashed potatoes but then transition to a very smooth dough.
- When it starts coming together as a dough, turn out onto a lightly floured surface. Knead until soft about 3 - 5 minutes. (If it's still very sticky, add a little more flour and incorporate). Separate into 4 balls. Cover with plastic wrap and place in the fridge while you prepare the filling.
For the Filling
- In a medium sized mixing bowl, add all of your chopped veggies, ground beef, and ground pork. Season liberally with salt and pepper.
- Mix together the meat and veggies, breaking up the meat into small pieces.
Assemble and Bake
- Take your dough out from the refrigerator. On a lightly floured surface, take one of the balls and cut in half. Set the half aside. Roll the dough out into a roughly 6'' circle. Have a small bowl of water set off to the side.
- Preheat oven to 375℉. Scoop filling mixture (about ½ - ¾ cup) on top of the dough, slightly off center. Season with salt and pepper and place a small pat of butter on top. Dip your finger in the bowl of water and we the edge of the dough where it will fold over and connect. Fold the dough over onto the wet edge and crimp the crust. Repeat this step until all the dough is used.
- Use a fork to gently poke each pasty twice to allow. Then use a brush to brush the egg wash all over the tops and sides of the pasties. *(If you want to freeze some for later, do so now and follow freeze instructions below).
- Line a baking sheet with parchment paper and add pasties. Bake at 375℉ for 45 minutes, or until golden brown. Remove from heat and let cool for 10 minutes. Enjoy.
Notes
*These pasties freeze and bake wonderfully! Once you've brushed on your egg wash, place the pasties on a tray and freeze for 1 - 2 hours (this will ensure they won't freeze together). Once they're mostly frozen, transfer them all to a resealable plastic bag or container.
When ready to enjoy, transfer them directly from the freezer to a parchment paper-lined baking tray and bake at 375F for 55 minutes.
Nutrition
Calories: 469kcalCarbohydrates: 37gProtein: 15gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 102mgSodium: 347mgPotassium: 269mgFiber: 2gSugar: 1gVitamin A: 3060IUVitamin C: 1mgCalcium: 29mgIron: 3mg
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