This recipe was created by Great Lakes Culinary Institute student Courtney Hood. Use your local proteins and root vegetables to make this Michigan classic!
Yield: 6 pasties
Ingredients:
- 5¼ cups flour
- 2¼ tsp salt
- 1½ cups lard
- 1½ cups cold water
- 1 lb cooked ground pork, beef, or venison (or a mix!)
- 1.5-2 lbs potatoes, peeled & diced
- 1 medium onion (preferably yellow or white), diced
- 1 medium rutabaga, diced
- 1 cup carrots, peeled & diced
- 6 Tbsp butter
- Milk, as needed
- Salt/pepper to taste
- Optional, 8 oz block cheese (like gouda, pepper jack, or sharp cheddar)
Method:
In a bowl, combine flour and salt. Cut in the lard until it breaks into large crumbs. Stir in water a little at a time until a dough forms. Roll into a ball, cover with plastic wrap, then refrigerate.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In another large bowl, combine meat, potatoes, vegetables, cheese (if desired), and season with salt and pepper.
Divide dough into 6 equal pieces and roll into balls. Flour a flat surface and roll out dough balls into an approximately 6-inch diameter. Place about 1 cup of filling on one half of each of the rolled out dough. Put 1 Tbsp of butter on top of the filling, and fold the dough over. Crimp edges very well to seal. Poke with a fork a couple of times on top to allow airflow while cooking.
Put on the prepared baking sheet, brush the top with a little bit of milk, and bake for 45 minutes – 1 hour, or until golden brown. Recommended to be served with beef gravy or ketchup.
This recipe was originally featured in the 2024 Local Food Guide.