Beef Pasties
Savory, hand-held pies packed with tender chunks of beef, potatoes, and rutabaga in a flaky, golden crust. A hearty Upper Peninsula of Michigan classic that fed generations of miners and remains the ultimate comfort food today.
For 6 servings
- prep · ~30 min
Make the pastry dough.
1.Whisk 3 cups flour and a pinch of salt in a large bowl.2.Cut in cold cubed butter with a pastry cutter or your fingers until mixture resembles coarse crumbs.3.Drizzle in ice-cold water 1 tablespoon at a time, tossing with a fork, until dough just comes together.4.Gather into a disc, wrap in plastic, and refrigerate for 30 minutes. - prep · ~5 min
Combine and season the filling.
1.In a large bowl, combine diced beef, potato, rutabaga, and onion.2.Add salt, black pepper, and garlic powder.3.Toss everything together by hand until the seasonings are evenly distributed.TIPKeep the filling dice small and uniform — about 1/4-inch — so everything cooks through evenly inside the pastry. - prep · ~1 min
Preheat oven and prepare baking sheet.
Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- assemble · ~10 min
Roll out the dough and cut circles.
1.Divide chilled dough into 6 equal portions.2.On a lightly floured surface, roll each portion into a circle about 8 inches in diameter.3.Trim edges with a knife, using a small plate as a guide if needed. - assemble · ~8 min
Fill and seal the pasties.
1.Spoon a generous cup of filling onto one half of each dough circle, leaving a border.2.Dot the filling with a small pat of butter if you like extra richness.3.Fold the empty half of dough over the filling to form a half-moon shape.4.Pinch edges together firmly, then crimp with a fork or twist into a rope-like seal.TIPA tight seal is essential — press out any air and crimp well to prevent leaks during baking. - prep · ~2 min
Brush with egg wash and vent.
1.Place pasties on the prepared baking sheet, spaced 2 inches apart.2.Brush the tops generously with beaten egg.3.Cut 2-3 small slits in the top of each pasty for steam to escape. - bake · ~50 min
Bake until deep golden brown.
Bake at 375°F for 45-50 minutes, rotating the pan halfway through, until the crust is deep golden brown and the filling is bubbling through the vents. Internal temperature of the beef should reach 160°F.
- rest · ~10 min
Let the pasties rest before serving.
Remove from the oven and let cool on the baking sheet for 10 minutes. Serve warm with ketchup or brown gravy on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ice-cold water and keep the butter cubes very cold for the flakiest pastry dough.
- 2Rutabaga adds a subtle sweetness; if unavailable, substitute with turnip or extra potato.
- 3Vent the pasties with 2–3 small slits to prevent steam from bursting the crust open.
- 4Let pasties rest 10 minutes after baking so the filling sets and won't run out when cut.
- 5For a golden sheen, brush with egg wash just before baking and again halfway through.
- 6Make-ahead: assemble the pasties, freeze unbaked on a sheet, then bake directly from frozen, adding 10–15 minutes.
- 7Chill the formed pasties for 15 minutes before baking to help the dough hold its crimped shape.
Adapt it for your goals.
Vegetarian
Swap beef chuck for 1 cup diced mushrooms and 1/2 cup cooked lentils; add a splash of Worcestershire sauce. Great for a meatless comfort meal.
Lower CarbLower-Carb
Replace potato with extra rutabaga or cauliflower, and use a low-carb pastry (almond flour and butter). Good for managing carb intake.
Herb InfusedHerb-Infused
Add 1 tsp fresh thyme and 1/2 tsp dried rosemary to the filling for an aromatic twist. A nod to British-style pasties.
Cheesy TopCheesy Top
Sprinkle grated sharp cheddar over the filling before sealing for a melty, savory surprise inside. Perfect for cheese lovers.
Gluten FreeGluten-Free
Use a 1-to-1 gluten-free flour blend in the pastry and add 1/2 tsp xanthan gum; bake as directed. Essential for those with gluten intolerance.
Why this is on our healthy list.
Rich in Iron
Beef chuck provides heme iron, which is easily absorbed and supports oxygen transport in the blood.
High in Vitamin C
Rutabaga is a good source of vitamin C, which supports immune function and collagen production.
Source of Potassium
Potatoes contribute potassium, an electrolyte essential for healthy nerve and muscle function.
Contains Protein for Satiety
Beef and the modest amount of butter provide protein and fat that help keep you full and satisfied.
Low Added Sugar
This savory pastry contains no added sugars, making it a balanced option compared to many sweet baked goods.
Frequently asked questions
Yes, beef chuck is best for its tenderness and beefy flavor, but you can substitute sirloin or round steak. Just cut it into very small dice so it cooks through.
