Meat Pasties

My Michigan Tradition

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I grew up in Michigan and I remember making pasties growing up.  I remember making pasties during the cold weather months. But really, they are good anytime of the year. I’ve made them for my kids when they were young and I still make them today.  Think of them like a ‘hot pocket’.  We call them Pasties and each time I make them it reminds me of my home state and the history behind them.    Similar to coal mining, copper mining was a prominent industry in western part of the upper peninsula.  They are filling and easy to keep til ready.  They are wonderful for road or bike trips, hiking, picnics and camping. 




  • Servings: 3-4
  • Difficulty: Intermediate
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Meat Pasties


  • 1lb of Ground Beef
  • 2 Rutabagas, cut and chopped in bite size pieces (optional, just add another potato or two)
  • 2-3 medium carrots cut and chopped in bite size pieces
  • ½ large onion finely chopped
  • 2 – 3 small white or golden potatoes, cut in bite size pieces
  • Salt and pepper
  • ½ tsp garlic powder
  • ½ tsp Thyme
  • 2 Tbsp Parsley, chopped


  • 3 cups of Flour
  • ½ tsp Salt
  • 12 Tbsp cold Butter
  • 8-12 Tbls of cold water
  • 1 egg for egg wash


  • Preheat oven to 350 degrees
  • In a medium sauté pan cook the onions and carrots till slightly soft.   Place cooked veggies in a bowl.  In the same pan, sauté potatoes and rutabaga until slightly cooked.
  • In another medium sauté pan, brown the ground beef, add in the salt and pepper and garlic and cook till done.
  • In a bowl, combine the ground beef, potatoes, carrots, onions and rutabaga and mix till combined.  Add in the thyme and parsley
  • Pastry:  In a bowl or food processor add the flour and salt and mix.  Add in the butter and with a pastry cutter cut in the butter or the food processor pulse till the mixture resembles rough sand.   Slowly add in the 8 Tbsp of water till the flour comes together.  Add additional water if needed.   
  • Combine the flour together and form into a round disk.  Place in a bowl and cover with plastic wrap.  Refrigerate for about 20-20 minutes.
  • Take the dough and divide into 6 or more portions.  Roll out each disk into a circle.  Brush the edge of each circle.  Take about one big tablespoon of the meat mixture and place in the center of the flour disk.  Fold over half of the dough, pinch the edges together and place on a baking sheet lined with parchment paper.  
  • Continue to make the other pasties and place on the baking sheet.
  • Brush each pastie with the remaining egg wash and sprinkle with sea salt.  
  • Bake in the oven for about 30 minutes till lightly browned.  
  • Serve with ketchup or brown gravy and with a simple green salad.