UP Pasty with Beef Gravy
A Cornish-style Michigan pasty served smothered in beef gravy, a popular way to enjoy the dish in Upper Peninsula diners.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 35
- carbs
- 50
- protein
- 24
- calories
- 610
Instructions
- 1
Melt butter in a saucepan. Whisk in flour to make a roux (a flour paste) and cook for 2 minutes.
- 2
Slowly whisk in the beef broth. Stir constantly so no lumps form.
- 3
Simmer for 8-10 minutes until thickened. Season with onion powder, salt, and pepper.
- 4
Warm the baked pasties in a 350°F oven for 15 minutes.
- 5
Split each pasty open slightly or place it on a plate.
- 6
Ladle warm gravy generously over the top before serving.
Chef's tips
Make the gravy just before serving so it stays smooth and does not need extra thinning. Splitting the pasty slightly lets gravy soak into the filling.
Storage
Store gravy separately from pasties, refrigerated up to 3 days.
Reheating
Reheat gravy on the stovetop over low heat, whisking to smooth.
Common mistakes to avoid
- •Adding broth too quickly to the roux, creating lumps.
- •Making gravy too thin, causing it to run off the plate.
Serving suggestions
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