Ground Beef Pasties
Homemade ground beef pasties like the ones from Michigan's Upper Peninsula, filled with beef, potatoes, onion and carrots and served with a quick beef gravy.
Servings: 12 pasties
Ingredients
- 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
Instructions
- 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.