Yooper Pasties


For the dough:

  • 3 cups flour
  • 1 teaspoon salt
  • 1 cup butter
  • 3/4 cup water, cold

For the filling and baking:

  • 1/2 cup rutabaga, diced
  • 1 yellow onion, finely chopped
  • 1 cup Yukon potatoes, chopped
  • 1/4 cup fresh parsley, chopped
  • freshly ground black pepper, to taste
  • garlic powder, to taste
  • 1 teaspoon sage, minced
  • 3/4 pound lean ground beef
  • 2 tablespoons butter
  • 1 egg, beaten
  • 1 teaspoon salt


  1. Mix the flour and 1 teaspoon of the salt together in a large bowl.
  2. Cut 1 cup of the butter into the flour mixture using a pastry cutter until it crumbles into small bits. It should resemble breadcrumbs.
  3. Add the cold water into the flour and butter mixture, mixing constantly, until it forms into a ball.
  4. Briefly knead the dough.
  5. Place the dough into the refrigerator for at least 1 hour.
  6. Preheat the oven to 350 degrees F.
  7. In a bowl, combine the rutabaga, the onion, the potatoes, the parsley, the black pepper, the garlic powder, and the sage.
  8. Crumble the beef into a separate bowl.
  9. Transfer the dough from the fridge and cut it into six equal pieces.
  10. Roll the dough pieces flat and into rounds about 1/8-inch thick.
  11. Add an equal amount of the vegetables onto each dough round.
  12. Evenly distribute the ground beef onto each dough round.
  13. Place 1 teaspoon of the butter onto the filling of each dough round.
  14. Fold the dough rounds shut, crimping the edges with a fork.
  15. Brush the exteriors of the pasties with the beaten egg.
  16. Sprinkle the pasties lightly with the remaining salt.
  17. Set the pasties on a baking sheet and bake until golden-brown and cooked through, about 1 hour.
  18. Serve hot.

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