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Michigan Beef Pasties

Updated: Jan 21, 2022

This pasty is a rustic mixture of beef, potatoes, rutabaga, carrots, peas, and onion - all wrapped in a flaky pastry dough that is braided along the rounded edge to create the perfect handle!

Beef / Lamb Pasty with Amber Ale Gravy
Recipe Prepared by Chef Sean Brady

Beef Pasties

Serves: 8 People / 4 Large Pasties


  • 4 sheets of pre-made pie crust

  • 12 ounces ground beef

  • 1 cup finely chopped sweet onion

  • 1/3 cup chopped fresh parsley

  • 2 garlic cloves, minced

  • 1 ½ teaspoons freshly ground black pepper

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 2 cups ounces carrots, small dice

  • 1 cup rutabaga, small dice

  • 2 cups golden potatoes, small dice

  • 1 cup fresh or frozen peas (not thawed)

  • 1 egg, beaten

  1. For the beef filling, combine the beef, onion, parsley, garlic, salt, pepper, thyme, and oregano in a medium bowl, mixing well. Add the carrots and peas and mix well. Set aside.

  2. Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper. Take your 4 pre-made pie crusts and lay them out on your work surface. Measure out a 8 inch diameter circle, I use a medium put lid, on your sheets of pie dough and cut to size. Discard remaining dough.

  3. Evenly divide the filling (about 1.5 cup per pasty) on one half of each dough circle. Brush the outer edges of the pasty with a little bit of water, this will make the dough stick to itself when folded over. Fold the dough over to cover the mixture and crimp the edges with your fingers, or use a fork to press the edges together. Place on the prepared baking sheet. Cut three small slits in the top of each pasty. Brush the pasties with the beaten egg.

  4. Bake for about 45 minutes or until the crust is golden brown and flaky and internal temperature reads at least 165. Serve warm or at room temperature

Chef’s notes: Pasties can hold for 1-2 months if wrapped in foil and frozen.

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