Michigan Pasty

Michigan Pasty


4 pasties (8-inches each)


  • 3 1/2 cups all-purpose flour
  • 1 salt
  • 2 sticks unsalted butter
  • 3/4 cup ice water
  • 3 turnips, diced small
  • 4 medium potatoes, diced small or thinly sliced
  • 1 1/2 pound round or flank steak, cut into 1/4-inch cubes or coarsely ground
  • 1 large onion, chopped
  • salt
  • freshly ground pepper
  • butter


  1. In a large bowl, place 3 cups of flour and stir in the salt. Cut the butter into small pieces and drop into the flour.
  2. With a pastry blender or 2 knives work the butter into the flour until it has the consistency of coarse meal.
  3. Slowly dribble the ice water into the dough. Work with fingers or fork to shape the dough. If the dough feels tacky add small amounts of flour.
  4. Press dough into a ball, wrap in plastic wrap and place in refrigerator to chill and relax.
  5. Mix diced vegetables, meat, and onion in a large bowl. Preheat oven 450 degrees F.
  6. Remove dough from refrigerator. Roll into a piece 1/8-inch thick. With 8-inch lid as a pattern, cut circles with a knife. Place these in the refrigerator to be taken out one at a time to fill.
  7. Place vegetables and meat on one-half of the circle of dough with a 1/2-inch margin around edge left free to be pressed together. Add salt, pepper, and 1 teaspoon butter.
  8. Moisten margin with water. Fold top half of circle over the filling. Lift the bottom edge to meet the top and press together.
  9. With a spatula, lift the pasty and place on lightly greased baking sheet. Repeat filling and folding the other circles.
  10. With a knife tip, make a steam vent in each pasty.
  11. Place baking sheet on the middle shelf of oven. Immediately turn heat down to 400 degrees F. Leave pasties at this temperature until pasties begin to brown (about 20 minutes).
  12. Reduce heat to 250 degrees F and continue to bake for an additional 40 minutes. You may freeze unbaked pasties.
  13. Place frozen pasties directly in a hot oven but allow an additional 30 minutes to bake at 400 degrees F before reducing heat to 250 degrees. 

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3 1/2 cups of flour and 1 cup of salt?


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