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Beef Pasties

This is a dish that I grew up eating in Michigan. It was passed down from my great grandmother through the generations and it's still as delicious as ever!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 -8

Ingredients
  

  • CRUST
  • 4 cups sprouted spelt or wheat flour
  • 1 cup leaf lard
  • 1 1/2 tsp unrefined sea salt
  • 9-10 tbsp water
  • FILLING
  • 1 lb grass fed ground beef
  • 1 lb pastured sausage
  • 4 lg potatoes finely diced
  • 1 lg onion finely diced
  • 1 cup rutabaga peeled and very finely diced
  • 6 tsp butter
  • salt and pepper to taste
  • Heavy cream or half and half for brushing crust tops

Instructions
 

  • Preheat the oven to 400 degrees F.
  • In a large mixing bowl add the flour and salt.
  • Add the lard and blend with pastry blender until combined.
  • Add the water and mix well (start with 9 tbsp and if the crust is still a little crumbly after mixed, add an additional tbsp of water.
  • Divide the dough into 6 equal pieces.
  • Place back in the bowl and cover with a damp towel while you make the filling.
  • In another large mixing bowl combine both meats, seasonings, potatoes, rutabaga and onion.
  • Mix thoroughly.
  • On a floured counter or silicone mat, roll out one dough ball until it is approximately 10 inches around.
  • Place 1 1/2 cups of meat mixture onto one half of the rolled dough.
  • Top with 1 tsp of butter.
  • Fold the other half of the dough over top of the mixture so that the two sides of the dough meet.
  • Pinch the edges of the crust together and crimp the edges with a fork.
  • Bake at 400 degrees F for an hour.