These Meat Pasties are based off Cornish Style Pasties or Upper Michigan Pasties. You can find many recipes for these online, but most are very similar. This recipe has two parts: The dough, and the filling. If you don’t feel like making the dough store-bought pie crust works alright.

These can sometimes be a bit dry, but they taste great with gravy on them! I usually use plain brown gravy in the can or jar.

The seasonings can be adjusted to suit your particular tastes, I just included what I prefer in mine. It tastes fine with just salt and pepper, but I happen to really love garlic. You can even dust the outside with some seasonings for extra flavor!

Please note that these are rough directions only, I did my best but I’m the type of person whose husband asks “How long should this be in for?” And my answer is “Until it’s done.”

Ingredients:

Dough

3 cups flour

1 teaspoon salt

1 cup room-temperature butter

Cold water to consistency

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1 egg, beaten (For brushing over the finished pasties before you bake them)

Filling

1 pound ground meat, I use a mixture of half pork and half beef

1/2 cup diced rutabaga

1 onion, diced

1 cup diced potatoes

1/2 teaspoon garlic powder

2 tablespoons butter, melted

1/2 teaspoon salt

1 teaspoon pepper

Instructions

Dough

Mix flour, salt, and butter together in a bowl, using a fork to cut the butter and mix it with the dry ingredients to make pea-sized crumbles. Add 1/4 cup water and start to form dough into a ball. You will need to add small amounts of water at a time until the dough forms a ball that isn’t sticky. If it crumbles apart you need more water, if it’s sticky you’ll need to add more flour.

Dust a flat surface and a rolling pin with flour and roll the dough out into a thin sheet.

Cut the dough into rough circles, they don’t have to be perfect circles, but they should be about the size of two hands put together, or 6 inches in diameter. They can be bigger or smaller if you’d like.

Filling

Mix all ingredients together in a bowl. That’s it, we like things we can just mix together here.

And Combine!

Spoon about a handful of filling onto the dough circles, trying to get it mostly on one side. Leave about 1/2 inch around the edge so that you can close the pastie.

Dampen the outer edges of the pastie dough with water, and fold over. The water will help the sides stick together. Use a fork to press the sides together further. Make a small slit in the top of the pastie.

Use butter, oil, a non-stick spray, or parchment paper to line a cookie sheet. Set the pasties on the cookie sheet and brush tops with the egg mixture.

Bake in a preheated oven at 350 degrees Fahrenheit for about 1 hour. The tops of the pasties should be golden brown.

Enjoy your delicious meat pasties!