This homemade Michigan Upper Peninsula dish has a flaky crust wrapped around a delicious beef, potato, and rutabaga filling. We serve it with smothered with beef gravy but many people eat them with ketchup. These freeze very well so you can double or triple the recipe. Just cook in the oven from the freezer at 350 degrees for about 40 minutes or until filling is hot.
Course Main Course
Cuisine American
Keyword Beef, Pasty, Rutabaga
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Servings 6people
Calories 860kcal
Ingredients
For the dough
3 1/2cups flour
1 1/2 tspsalt
1cuplard or shortening
1cupcold water
For the filling
1poundground beef chuck
2potatoes peeled and cut into small cubes
1onion chopped
1/4rutabagapeeled and cut into small cubes
1carrotpeeled and cut into small cubes (optional)
salt and pepper to taste
6tbspbutter
1eggbeaten
Instructions
For the dough
Combine flour and salt into a large bowl. Cut in the lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball, wrap in plastic and refrigerate 5 hours or overnight
Divide dough into six pieces and shape into balls. Roll each ball into six inch round on lightly floured surface
Preheat oven to 350 degrees F. Spray baking sheet with cooking spray or line with parchment paper
For the filling
Combine meat, potatoes, onion, rutabaga, and chopped carrots (if using) into a large bowl. Season with salt and pepper.
Place about 1 cup of filling on one half of each six inch round dough. Place 1 tbsp butter on top of filling. Fold the other half of the dough over the filling. Crimp edges to seal. Prick with fork and place on prepared baking sheet. Brush top of doughs with beaten eggs