Michigan Pasty (Meat Hand Pie) cookingchanneltv.com

  • cq5dam-web-266-2003 cups all-purpose flour, plus extra for rolling dough
  • 1 cup shortening
  • Kosher salt
  • 1 cup ice cold water
  • 8 ounces faux ground beef
  • 4 ounces rutabaga, cut into 1/4-inch dice
  • 1 medium carrot, cut into 1/4-inch dice
  • 1 small yellow onion, finely chopped
  • 1 small potato, peeled and cut into 1/4-inch dice
  • 1/4 cup picked fresh parsley, chopped
  • Freshly ground black pepper
  • 1 egg, whisked
  • Ketchup, for serving
Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.

Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.

Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

Cook’s Note: Pasties can be baked and then frozen. To reheat, place in a 300 degree F oven until warmed through, about 20 minutes.

Meat Pasty from farmgirlfare.com

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Pastry:
3 cups all-purpose flour, plus extra as needed
2/3 cup ice water, plus extra as needed
1/2 cup (1 stick) cold, unsalted butter, cubed
1/2 cup shortening or lard
1 teaspoon salt
1 egg, lightly beaten

Filling:
8 oz. meat crumbles
1 russet potato, peeled and diced
1 small turnip, peeled and diced
1 large carrot finely diced
1/2 white onion, chopped
3 tablespoons unsalted butter, divided
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
kosher salt and freshly ground pepper, to taste
brown mustard, garnish

  • In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
  • Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
  • With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
  • Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
  • Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
  • While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
  • Preheat oven to 400º F and line a baking sheet with parchment paper.
  • Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
  • Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
  • Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
  • Seal edges with a fork and repeat with remaining pasties.
  • Transfer to lined baking sheet and brush the tops of dough with beaten egg.
  • Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
  • Serve hot with brown mustard and enjoy!  Serves 6