Cornish-Finnish Michigan Pasties
Cornish-Finnish Michigan Pasties are hearty savory hand pies from Michigan's Upper Peninsula.They reflect the meeting of Cornish mining traditions and Finnish-American food culture.A flaky pastry crust surrounds beef, potatoes, rutabaga, and onions.The filling is traditionally seasoned simply to let the ingredients shine.Pasties were designed as portable, satisfying meals for miners and workers.Serve them warm with gravy, ketchup, or your favorite savory accompaniment.
Ingredients
For the Pastry
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- ¾ cup cold water, plus more if needed
- 1 tablespoon butter or shortening, optional for extra tenderness
For the Filling
- 1 pound beef chuck or ground beef
- 3 medium russet potatoes, peeled and diced small
- 1 medium rutabaga, peeled and diced small
- 1 medium yellow onion, finely chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons butter, cut into small pieces
For the Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
Make the Pastry
- Add the flour and salt to a large mixing bowl.Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.These small pieces of butter help create a flaky pastry.
Add the Water
- Gradually add the cold water while mixing gently.Add only enough water for the dough to come together.Do not knead the dough excessively because overworking can make the pastry tough.
Chill the Dough
- Form the dough into a ball and divide it into six equal portions.Flatten each portion into a disk, wrap, and refrigerate for approximately 30 minutes.Chilling allows the butter to firm up and makes the pastry easier to roll.
Prepare the Filling
- While the dough chills, prepare the vegetables.Peel and dice the potatoes and rutabaga into very small, evenly sized pieces. Finely chop the onion.Cut the beef into small pieces if using chuck, or use ground beef for convenience.Combine the beef, potatoes, rutabaga, and onion in a large bowl.Add the salt, pepper, and optional thyme. Mix gently.
Preheat the Oven
- Preheat the oven to 400°F (200°C).Line two baking sheets with parchment paper.
Roll the Pastry
- Remove one dough disk from the refrigerator at a time.On a lightly floured surface, roll it into a circle approximately 9–10 inches in diameter.Keep the remaining dough chilled while working with each piece.
Add the Filling
- Place approximately one-sixth of the filling mixture across the center of the pastry circle.Leave enough space around the edges for sealing.Place a few small pieces of butter over the filling.Avoid overfilling because the pastry needs enough room to close securely.
Fold the Pasty
- Fold the pastry over the filling to create a half-moon shape.Press the edges together firmly.Crimp the sealed edge using your fingers or a fork.Traditional pasties often have a substantial crimped edge, giving them their distinctive appearance.
Prepare the Egg Wash
- Whisk the egg with one tablespoon of water.Brush the entire surface of each pasty lightly with the egg wash.This gives the pastry a beautiful golden finish during baking.
Make a Small Vent
- Use a sharp knife to make one or two small slits in the top of each pasty.The vents allow steam to escape while the filling cooks.
Bake
- Place the pasties on the prepared baking sheets.Bake at 400°F (200°C) for approximately 20 minutes.Reduce the oven temperature to 350°F (175°C) and continue baking for another 25–35 minutes, or until the pastry is deeply golden and the filling is thoroughly cooked.The exact baking time depends on the size of the pasties and the size of the diced vegetables.
Rest Before Serving
- Remove the pasties from the oven and allow them to rest for approximately 10–15 minutes.The filling will be extremely hot immediately after baking, and resting also allows the juices to settle.
Serve
- Serve the pasties warm.They can be enjoyed on their own or accompanied by gravy, ketchup, mustard, or another condiment.
Notes
- Dice vegetables small: Small pieces help the potatoes and rutabaga cook evenly inside the pastry.
- Keep butter cold: Cold butter is important for creating flaky pastry.
- Do not overwork the dough: Excessive mixing can make the crust tough.
- Traditional filling: Beef, potato, rutabaga, and onion are characteristic ingredients of Michigan-style pasties.
- Ground beef option: Ground beef makes preparation easier, while diced beef provides a more traditional chunky texture.
- Season simply: The classic filling generally relies on straightforward seasoning rather than a heavily spiced mixture.
- Resting matters: Allowing the baked pasties to rest makes them easier to eat and helps the filling settle.
- Bake thoroughly: Because the filling contains raw meat and vegetables, make sure the center reaches a safe temperature before serving.