How to Make a REAL Michigan Pasty (Step-by-Step) | Authentic UP Recipe

PIMS 13 August

 

🥟 Authentic Michigan Pasty (Chef-Level Recipe)

🧾 Yield        

4 large pasties (or 6 medium)

🥩 Ingredients

For the Dough (Traditional Crust)

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 cup cold unsalted butter (cubed) or beef suet for authenticity
  •         6–8 tbsp ice water

For the Filling (Classic UP Style)

  • 1 lb beef skirt steak or chuck, finely diced (not ground)
  • 2 medium russet potatoes, peeled and small diced
  • 1 small rutabaga, peeled and finely diced (authentic & essential)
  • 1 medium onion, finely chopped
  • 2 tbsp butter (for inside each pasty)
  • Salt (1–1½ tsp)
  • Black pepper (generous, traditional pasties are peppery)

🔪 Preparation

1. Make the Dough

  1. In a bowl, mix flour and salt.
  2. Cut in cold butter until mixture resembles coarse crumbs.
  3. Add ice water gradually until dough comes together.
  4. Form into a disk, wrap, and chill for 30–45 minutes.

👉 Chef Tip: Keep everything cold—this ensures a flaky, sturdy crust.

2. Prep the Filling

  • Combine beef, potatoes, rutabaga, and onion in a bowl.
  • Season generously with salt and black pepper.
  • Mix evenly.

👉 Important: Traditional pasties use raw filling, not pre-cooked.

3. Assemble the Pasties

  1. Preheat oven to 400°F (200°C).
  2. Divide dough into 4 portions.
  3. Roll each into a 9–10 inch circle.
  4. Place filling on one half of the dough.
  5. Add a small pat of butter on top of filling.
  6. Fold dough over to form a half-moon.
  7. Crimp edges tightly (signature thick crimp along the side or top).

4. Bake

  • Place on parchment-lined tray.
  • Cut a small vent in each pasty.
  • Bake for 45–55 minutes, until golden brown.

👉 Optional: Brush with egg wash for a glossy finish.

🍽️ Serving (Traditional Style)

  • Serve hot with:
    • Ketchup (classic UP tradition)
    • Or brown gravy (less traditional but popular)

🔥 Chef Notes & Authenticity Tips

Rutabaga is non-negotiable in true Upper Peninsula style

It adds sweetness and moisture.

Use diced beef, never ground, for proper texture.

The thick crimped edge was historically used as a “handle” by miners.

Pasties should be juicy inside but not soggy

proper sealing is key.

 

🧊 Storage & Reheating

Refrigerate up to 3 days

Freeze up to 2 months

Reheat at 350°F (175°C) until warmed through

PIMS

Posted by PIMS