Ground Beef Pasties

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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

Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Keyword: Beef Pasties


  • 1 lb ground beef
  • 1 onion, diced
  • 5 – 6 medium-sized red potatoes, cubed
  • 2 cup 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 tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • Homemade pie crust or store-bought (enough for 3 -4 crusts)
  • 1 egg yolk, beaten
  • 14 tbsp butter or margarine
  • 1/4 tbsp butter or margarine
  • 1/4 cup flour
  • 2 cup beef stock, broth or bullion cubes
  • 2 tsp Worcestershire sauce
  • 1 tsp Italian seasoning


  • 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.
  • 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.
  • Brush each pasty with beaten egg yolk and bake at 350 degrees for 25-30 minutes, until golden and pie crust is fully cooked.
  • 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.
  • Serve pasties with gravy on the side for dipping or poured on top.



**Platter in top photo from Entertaining At Home.