Michigan Cornish Pasty
A hand-held meat and vegetable pie brought to Michigan's Upper Peninsula by Cornish copper and iron miners.
- Prep
- 45 min
- Cook
- 60 min
- Total
- 105 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Rolling pin
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 32
- carbs
- 48
- protein
- 22
- calories
- 560
Instructions
- 1
Rub the lard into the flour and salt until pea-sized. Stir in cold water until dough forms, then chill 30 minutes.
- 2
Divide the dough into 6 balls. Roll each ball into a 9-inch round.
- 3
Toss the beef, potatoes, rutabaga, and onion with salt and pepper in a bowl.
- 4
Pile filling on one half of each round and dot with butter. Fold the dough over into a half-moon.
- 5
Pinch and fold the curved edge over itself tightly to seal it.
- 6
Cut a small slit on top of each pasty to vent steam. Place them on a lined sheet pan.
- 7
Bake at 400°F for 20 minutes. Lower heat to 350°F and bake 40 minutes more until golden.
- 8
Let rest for 10 minutes before serving.
Chef's tips
Chop the meat and vegetables into small, even pieces so they cook through fully. Serve warm with ketchup or brown gravy.
Storage
Refrigerate baked pasties up to 4 days or freeze up to 3 months.
Reheating
Reheat in a 350°F oven for 20 minutes; avoid microwaving to keep the crust from going soggy.
Common mistakes to avoid
- •Working the dough too much, which makes the crust tough.
- •Cutting vegetables too large, leaving them raw in the middle.
Serving suggestions
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