Michigan Pasty

Step by stepInstructions

1. Make the crust: pulse the flour, salt, and butter until crumbly; add the ice water and egg and pulse until the dough comes together. Chill 30 minutes.
2. Preheat the oven to 375°F. Toss the beef, potatoes, rutabaga, onion, salt, and pepper in a bowl.
3. Divide the dough into 6 pieces and roll each into a 9-inch round.
4. Mound the filling on one half of each round, dot with butter, fold over, and crimp the edges. Cut a steam slit on top.
5. Brush with the egg wash and bake 45-50 minutes until deep golden. Rest 10 minutes before serving — traditionally with ketchup or gravy.