Michigan Pasties | Midwest Living

Michigan Pasties

Michigan Pasties

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  • Makes: 4 servings
  • Prep 30 mins
  • Bake 20 mins to 25 mins

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These shortcut Quick-and-Easy Pastries are perfect when time is scarce and leftovers plentiful.


  • Pastry for a Single-Crust Pie*
  • 2/3 cup cooked chopped or ground beef, pork, lamb, chicken and/or turkey
  • 2/3 cup chopped cooked potato, sweet potato, carrot, turnip, and/or rutabaga; cooked corn or cooked peas
  • 1/4 cup chopped onion
  • 2 tablespoons steak sauce
  • Milk
  • Ketchup, pizza sauce, barbecue sauce, or sour cream


  1. Prepare Pastry for a Single-Crust Pie. Divide dough into four portions. On a lightly floured surface, use your hands to slightly flatten a portion of the dough. Roll dough from center to edge into a 6-inch circle. Repeat with remaining dough portions.
  2. For filling, in a small bowl, combine meat, vegetable, onion, and steak sauce.
  3. Spoon about 1/3 cup of the filling onto half of each pastry circle. Lightly moisten edge with a little milk. Fold other half of pastry over filling. Seal edges by crimping with a fork. Cut slits in pastry to allow steam to escape. Brush with a little additional milk. Place on an ungreased large baking sheet.
  4. Bake in a 375 degree F oven for 20 to 25 minutes or until pastry is golden brown. Cool slightly on wire racks. Serve warm with ketchup. Makes 4 servings.


  • * To save time, use half of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust instead of the homemade pastry. Let stand according to package directions. Unroll and cut into 4 pieces. Roll each into a 6-inch circle.

Pastry for a Single-Crust Pie


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup butter, cut up
  • 1/4 - 1/3 cup ice water


  1. In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

Nutrition Facts

(Michigan Pasties)

Servings Per Recipe 4, Folate (µg) 101, Cobalamin (Vit. B12) (µg) 1, fiber (g) 2, sugar (g) 9, sodium (mg) 879, Trans fatty acid (g) 2, Potassium (mg) 400, cal. (kcal) 525, calcium (mg) 40, pro. (g) 14, iron (mg) 3, vit. A (IU) 632, vit. C (mg) 10, carb. (g) 50, Thiamin (mg) 0, Fat, total (g) 29, chol. (mg) 56, Riboflavin (mg) 0, sat. fat (g) 12, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 4

Comments (5)

annie1992 wrote:
I'm sorry to say, but I'm from Michigan and this is not a Michigan pasty, it's just a beef pot pie. Michigan pasties do not have peas and absolutely are not made with pie crust. They have their own dough and usually consist of chopped meat, onion, potato, rutabaga and salt and pepper. Definitely no peas.....
brownd.3275 wrote:
I also am from Michigan and my mother made these since I can remember, I often make them myself either in a single pie or single serving size, kind of large. I have to say this is the most strange recipe I have seen. Look around for a better one and it will be worth it. They are simple but when made right have a wonderful taste and will fill you up. They also have many different ways to make them not just the original few root veggies and meat. I will say it may not be exactly original but we had peas in ours, If you do get them from the U.P., (road side stands from a small house) rare to see peas in them.
cmkimar1 wrote:
That is NOT a pasty anywhere in Michigan.
FinnSailor wrote:
Steak sauce and corn??? Said no Michigan pasty-maker ever!!
ke2ley wrote:
LOL...this is definitely NOT a Michigan(U.P.) or Cornish Pastie. Go over to Cornwall Wales...or up to the Michigan mining areas...and let someone teach you a true recipe for pasties. :)

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