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Michigan Pasties (Meat Pies) with Pan Gravy

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  • Yield: 8 large pasties 1x

Ingredients

Units Scale

For the crust-

  • 1 1/2 cups shortening or lard
  • 1 1/2 cups boiling water
  • 4 1/2 cups all-purpose flour
  • 1 1/2 teaspoons salt

For the filling-

  • 6-8 medium sized red potatoes, peeled and cubed into 1/4-inch cubes (about 4 cups)
  • 1 medium/large rutabaga, peeled and cubed into 1/4-inch cubes (about 2 cups)
  • 1 sweet onion, chopped (about 1 1/2 cups)
  • 2-3 medium carrots, shredded (about 1 1/2 cups)
  • 1 1/2 pounds flank steak, cut into 1/2-inch cubes (*See note)
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup butter, cut into small cubes
  • 1/4 cup heavy cream (for brushing pastry), optional

For the gravy-

  • 1/4 cup butter
  • 1/4 cup flour
  • 4 cups low-sodium beef broth, warmed
  • Salt and pepper, to taste

Instructions

Prepare the dough-

  1. In a medium bowl, combine the shortening and boiling water and stir until melted. Add flour and salt and mix until combined. Cover with plastic wrap and chill in refrigerator for 2 hours.

Prepare the filling-

  1. While dough is chilling, prepare all the vegetables and cube the meat. In a large bowl, combine all ingredients except butter and cream.
  2. Line 2 rimmed baking sheets with parchment paper or silpat baking liners. Preheat oven to 350°F.
  3. Divide dough into 8 equal portions. Roll each portion into a circle, about 9-inches in diameter. Place 1 ½ cups filling on one half of circle. Top with a few cubes of butter. Fold dough over the filling and press and crimp edges to seal. Arrange on prepared baking sheets. Brush tops with cream and cut a few slits in the top of each pasty. Repeat with remaining dough and filling.
  4. Bake at 350°F for 1 hour, rotating baking sheets halfway through baking time. At the end of baking time, turn oven off but do not open the oven door for 30 minutes.

Prepare the gravy-

  1. In a large skillet over medium heat, add the butter and heat until foaming stops. Sprinkle in the flour and stir constantly until flour has cooked but not browned. Very gradually add the warm stock to the skillet, whisking constantly. Bring to a gentle boil, stirring frequently until gravy has reduced and thickened slightly. Season to taste.
  2. Serve pasties warm from the oven with gravy.

Notes

**Note: In order to cube flank steak easily, place the beef in the freezer for about 30 minutes and then cut into ½-inch cubes.
Pasties freeze and reheat really well. After baking, let pasties cool completely before wrapping each pasty securely in aluminum foil and placing in zippered freezer bags. To reheat, place foil-wrapped pasties in a 350°F oven for 45-60 minutes until heated through.

Michigan Pasties with Pan Gravy first appeared on Kitchen Joy.

Find it online: https://kitchenjoyblog.com/michigan-pasties-meat-pies-pan-gravy/