Pasty - Michigan Meat Pie
Authentic pasty with ground beef, pork, potatoes, rutabaga, and carrots in a pie crust. A hearty traditional meat pie from Michigan's Upper Peninsula.
Servings: 6 pasties
Ingredients
- 6 pie crusts homemade or store bought
- 1 lb ground beef
- 1 lb ground pork
- 2-3 medium potatoes
- 1 rutabaga
- 4 large carrots
- 1 large onion
- 2 1/2 tsp salt
- 1 tsp pepper
- Butter for vents
Instructions
- Preheat oven to 350 degrees.
- Dice up all vegetables into small pieces.
- In a large bowl, combine ground beef, ground pork, diced vegetables, salt, and pepper. Mix with hands until vegetables are distributed throughout the meat.
- Roll out pie dough into 9-10 inch rounds.
- Place 1 1/2 to 2 cups of meat mixture in the center of each dough round.
- Wet the edge of dough with water, fold over the meat mixture to form a half moon shape.
- Crimp the edges with a fork to seal.
- Cut a few vent holes in the top of each pasty and place a small square of butter in each vent.
- Bake for 1 hour. If crust is not browned after 1 hour, return to oven until golden brown.
- Remove from oven and let stand 5-10 minutes before serving.
Notes
The secret ingredient is rutabaga. Serve warm with brown gravy or ketchup. These hearty meat pies were traditionally taken as lunch by coal miners. Leftovers can be refrigerated or frozen before baking. Frozen pasties take 1 hour 15 minutes to bake.