Ground Beef Pasties
August 7, 2009 > 9 Comments
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I had never eaten, much less heard of, a pasty until I moved to Michigan. Pasties are a hugely characteristic delicacy of Michigan’s upper peninsula. Many local stores in our area carry them, so I’ve had a few in the years since moving here.
We really enjoy my homemade version. They’re not hard to put together at all, although they do require a bit more time than most meals since they involve rolling dough. But I think that extra work is so worthwhile, especially since these freeze really well. They’re great to have on hand in the freezer for a quick lunch. My husband also appreciates their convenience when he needs a quick meal before heading out to work or to take with when he goes.
Ground Beef Pasties
- 1 lb. ground beef
- 1 onion, diced
- 5-6 medium-sized red potatoes, cubed
- 2 c. diced veggies (I usually use just fresh carrots, but my carrots weren’t fresh as I would have liked this time, so I used 2 cups of frozen mixed veggies instead. It was a great substitution!)
- 1/2 t. garlic powder
- 1 t. Italian seasoning
- Salt and pepper, to taste
- Homemade pie crust or store-bought (enough for 3 -4 crusts)
- 1 egg yolk, beaten
- 1/4 T. butter or margarine
- 1/4 c. flour
- 2 c. beef stock, broth or bullion cubes
- 2 t. Worcestershire sauce
- 1 t. Italian seasoning
1. In a large skillet, cook ground beef and onion for 5 minutes. Stir in potatoes and fresh veggies, if using. Stir in seasonings. Cook until potatoes are fork tender, about 15-20 minutes. (If using frozen veggies, stir into skillet shortly before removing from heat.) Cool.
2. Roll out dough into a circle, about the size of a small plate. (If using store bought dough, cut each piece of dough into fourths and roll into a circle.) Place about 1/3 c. beef filling into the center of each dough circle. Fold over, seal and roll edges.
3. Brush each pasty with beaten egg yolk and bake at 350 degrees for 25-30 minutes, until golden and pie crust is fully cooked.
4. While pasties cook, melt butter or margarine in a small saucepan. Whisk in flour and cook 2 minutes. Whisk in beef stock, bring to a slow boil and boil until thickened. Stir in Worcestershire sauce and Italian seasoning.
5. Serve pasties with gravy on the side for dipping or poured on top.
**Platter in top photo from Entertaining At Home.
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9 Responses to “Ground Beef Pasties”
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August 7th, 2009 @ 10:50 pm
These look really yummy! Almost like a portable pot pie!
God bless,
Amanda
August 7th, 2009 @ 11:15 pm
Never heard of them! That is why I love food posts! I hope you have time this weekend to post over at Momtrends. Here is the link for Friday Feasts:
http://momtrends.blogspot.com/2009/08/friday-feasts-poached-salmon.html
August 8th, 2009 @ 10:26 am
Now I bet even my picky eaters would enjoy this one for a change.
I may have to try this with pizza dough as well – sort of like a calzone without the cheese (but I could probably do that too
Thanks
August 9th, 2009 @ 8:10 am
These kind of remind me of what they called up north “pasty pie” (pronounced past e)
Only difference is that the pasty pie was in a pie dish, with shredded carrots, diced potatoes, and ground beef from what I can remember. Been awhile
August 11th, 2009 @ 4:30 pm
I tell ya, your recipes speak to me. Every single one I’ve seen looks awesome. I feel like I don’t have enough days to try all the recipes I’m drooling over. Thanks, as always, for sharing!
August 13th, 2009 @ 5:37 am
I love pasties. I know that my mom, whose who family is Cornish, would not approve of ground beef or store bought dough, but this makes the recipe way easier! And it’s WAY easier than having to drive out near where the miners settled here in CA and pick up a dozen from the local stores!
August 13th, 2009 @ 5:47 pm
I am from the U.P. and I can tell you that those look great! (Only we use ketchup and not gravy~ no one would be caught dead using gravy!) Where in Michigan are you located? Thanks for the Pasty.com link, as well..great site!
H
August 14th, 2009 @ 12:01 am
I’ve read much about pasties in The Cat Who…mystery series, but have never tried one:) This looks like a great recipe!
November 5th, 2009 @ 12:29 am
Down here in Southern Wisconsin, we also have a lot of pasties. We live in an old lead mining region, and many Cornish miners settled in the area, bringing the pasty with them. Looks tasty!