Michigan Meat Pastries
- YIELDS
- 8 hand pies
- COOK TIME
- 25 Min
"Pasties" were brought to America by English immigrants, and are now considered one of the iconic foods of the state of Michigan. Our Michigan Meat Pastries resemble those early pasties, except they're made with some easy shortcuts. If you've never had one before, you're going to love these beefy, veggie-stuffed hand pies!
What You'll Need
- 1/2 pound ground beef
- 1/4 cup chopped carrot
- 1/4 cup chopped onion
- 1 cup frozen diced potatoes, thawed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1 (14.1-ounce) box refrigerated pie crust
- 1 egg
What to Do
- Preheat oven to 400 degrees F.
- In a large skillet over high heat, cook beef, carrot, and onion 6 to 8 minutes, or until meat is browned. Drain liquid from skillet. Add potatoes, garlic powder, salt, and pepper to meat mixture; mix well and cook 3 minutes. Remove from heat and stir in cheese.
- Unroll both pie crusts and using a 4-inch glass or bowl, cut each crust into 4 circles. Place a heaping tablespoon of meat mixture in center of each circle. In a small bowl, whisk egg. Brush edges of dough with egg and fold over meat mixture, forming semicircles. With a fork, press edges together firmly to seal. Place on baking sheet and brush with remaining egg.
- Bake 15 to 20 minutes, or until golden brown.
Notes
These can be served as a main dish with some gravy drizzled over them or as a snack.
Don’t forget to check out these other regional favorites from our All-American week!: New England Clam Chowder, Lane Cake, Crispy Potato Wedges with California Dip and Grande Chicken Fajitas.