Michigan Pasties (Meat Pies) with Pan Gravy - Kitchen Joy (2024)

This recipe has been a long time coming. I feel as a Michigan native and food blogger, it is my duty to share a recipe for Michigan pasties at some point. Since Michigan had its 180^th birthday last week, it seems like a fitting time to share my version of a Michigan pasty recipe.

Pasties, pronounced "pass-tee", are traditional meat pies that began in England and were brought to Michigan by Cornish miners when they migrated to Northern Michigan in the 1800’s. Pasties are a beloved tradition in Michigan, particularly so in the U.P. (Upper Peninsula). As with most traditional recipes, each family seems to have their own little variations as to how they feel a traditional Michigan pasty should be prepared or served. I was not raised on any particular recipe. We didn’t make them at home when I was growing up, but I have enjoyed several throughout my Michigan travels, and I feel qualified to share my feelings on what makes a delicious pasty. I am objective in my opinions because I don’t have a recipe passed down through generations to be loyal to. I have tested several versions over the years, and this is my final version that I feel is constructed in such a way that all of the ingredients are able to shine through in the cooked pasty without the filling being mushy, bland, or dry. (Some earlier versions could have been described as one or more of those…) This is the version that my daughter will grow up with, and hopefully she’ll be loyal to it when she is older.

What’s in a pasty? That depends. The basic ingredients are meat (usually beef), potatoes, salt, and pepper. Traditional recipes typically include rutabaga as well. I choose to include onion, carrots, and a bit of garlic also.

Instead of ground beef, which is very common, I use cubed flank steak. I first tried it after a recommendation from a dear family friend who was raised in a family who made pasties together, and I wholeheartedly agree that flank steak makes a far superior filling than ground beef. In order to cube flank steak easily, place the beef in the freezer for about 30 minutes and then cut into ½-inch cubes.

Red potatoes (or another waxy potato) are best in this recipe because they hold their shape when cooked and don’t turn to mush. They also compliment the texture of the rutabaga really well.

If you’ve never had a rutabaga, don’t be afraid, it’s a root vegetable similar to a potato or turnip. You’ll just need to peel and dice it. The outside is fairly waxy, but easy to peel. The rutabaga adds a bit more of a depth of flavor than the potatoes alone. Feel free to leave out if you can’t find a rutabaga though. I have never had any trouble getting them at my regular grocery store in the cooler portion of the produce department (not by the potatoes).

For the pasty crust, I use a hot water crust. I’ve always used a more traditional pie crust in the past, but after watching the Great British Baking Show, I wanted to try a hot water crust. I was not disappointed! The crust is delicate, yet smooth and sturdy enough contain all the filling without flaking apart. It’s terribly easy to make, and while it chills, you can do all of the prepping of the meat and vegetables.

My family prefers to serve Michigan pasties with gravy, but ketchup generally seems to be the most popular accompaniment. I’ve also known some to serve theirs with steak sauce. Try all three and see which you prefer!

Pasties freeze and reheat really well. After baking, let pasties cool completely before wrapping each pasty securely in aluminum foil and placing in zippered freezer bags. To reheat, place foil-wrapped pasties in a 350°F oven for 45-60 minutes until heated through.

(Scroll down page for printable version of this recipe.)

By Kitchen Joy

Serves 8-12

Ingredients

For the crust-

1 ½ cups shortening or lard

1 ½ cups boiling water

4 ½ cups all-purpose flour

1 ½ teaspoons salt

For the filling-

6-8 medium sized red potatoes, peeled and cubed into ¼-inch cubes (about 4 cups)

1 medium/large rutabaga, peeled and cubed into ¼-inch cubes (about 2 cups)

1 sweet onion, chopped (about 1 ½ cups)

2-3 medium carrots, shredded (about 1 ½ cups)

1 ½ pounds flank steak, cut into ½-inch cubes (*See note)

3 cloves garlic, minced

1 ½ teaspoons salt

1 teaspoon freshly ground black pepper

¼ cup butter, cut into small cubes

¼ cup heavy cream (for brushing pastry), optional

For the gravy-

¼ cup butter

¼ cup flour

4 cups low-sodium beef broth, warmed

Salt and pepper, to taste

Directions

Prepare the dough-

In a medium bowl, combine the shortening and boiling water and stir until melted. Add flour and salt and mix until combined. Cover with plastic wrap and chill in refrigerator for 2 hours.

Prepare the filling-

While dough is chilling, prepare all the vegetables and cube the meat. In a large bowl, combine all ingredients except butter and cream.

Line 2 rimmed baking sheets with parchment paper or silpat baking liners. Preheat oven to 350°F.

Divide dough into 8 portions. Roll each portion into a circle, about 9-inches in diameter. Place 1 ½ cups filling on one half of circle. Top with a few cubes of butter. Fold dough over the filling and press and crimp edges to seal. Arrange on prepared baking sheets. Brush tops with cream and cut a few slits in the top of each pasty. Repeat with remaining dough and filling.

Bake at 350°F for 1 hour, rotating baking sheets halfway through baking time. At the end of baking time, turn oven off but do not open the oven door for 30 minutes.

Prepare the gravy-

In a large skillet over medium heat, add the butter and heat until foaming stops. Sprinkle in the flour and stir constantly until flour has cooked but not browned. Very gradually add the warm stock to the skillet, whisking constantly. Bring to a gentle boil, stirring frequently until gravy has reduced by nearly half and thickened slightly. Season to taste.

Serve pasties warm from the oven with gravy.

**Note: In order to cube flank steak easily, place the beef in the freezer for about 30 minutes and then cut into ½-inch cubes.

Pasties freeze and reheat really well. After baking, let pasties cool completely before wrapping each pasty securely in aluminum foil and placing in zippered freezer bags. To reheat, place foil-wrapped pasties in a 350°F oven for 45-60 minutes until heated through.

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Thanks so much for checking out my recipe for Michigan Pasties. I hope you enjoy it as much as we Michiganders do!

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