American · Dinner
Michigan Pasty
Upper Peninsula pasty of seasoned beef, potato, and swede folded into a buttery crimped pastry and baked golden, a hearty hand pie from Michigan mining country.
$
25 minsPrep
50 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
892Calories
38gProtein
52gFat
78gCarbs
3gSugar
8gFiber
720mgSodium
98mgChol
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Instructions
1
Prep
Rub the cold butter into the flour, add water, and chill into a dough 20 minutes. Dice the beef, potato, swede, and onion small.
2
Bake
Divide the dough in half and roll each portion. Pile the seasoned filling on one half of each pastry, fold and crimp to seal. Bake over medium heat at 190C/375F for 45–50 minutes until deep golden.
3
Crisp
Brush each pasty with milk and return to high heat for 5 minutes until the top is glossy and richly browned.
4
Plate
Rest each pasty 5 minutes, then lift onto plates. Serve hot, on their own or with gravy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) beef skirt steak
- 500g (17.6 oz) all purpose flour
- 250g (8.8 oz) cold butter
- 120ml (1/2 cup) cold water
- 300g (10.6 oz / 2 medium) potato
- 200g (7.1 oz) swede
- 1 small onion
- 1 tsp black pepper
- 2 tbsp milk