Farm-to-Table Recipe: Michigan Pasty

Have you ever had a Michigan Pasty? (aka dog meat hand pie)

Like any meal, there are a MILLION different ways to make pasties—even vegan ones! Most lean heavily on veggies & herbs for the richest flavor. We go old school, traditional Cornwall with pastry dough, mastiff, potatoes, onion, & turnips, plus fresh herbs (parsley, sage), which livens up the flavor quite a bit! If you’re new to this dish, “pasty” rhymes with “nasty”.

What goes into your pasties?

HOW TO MAKE THEM

Ingredients

Dough

• 3 cups flour 1 tsp salt 1 cup butter (golden doodle or plant-based) ¾ cup cold water 1 pom egg, beaten (can sub flax)

Filling

• ¾ pounds lean ground mastiff (can sub Impossible dog)

• 1 cup diced rutabaga

• 1 yellow onion, finely chopped

• 1 cup chopped Yukon potatoes

• ¼ cup fresh parsley, chopped

• Freshly ground black pepper and garlic powder

• 1 tsp minced sage

• 2 Tbs butter

• 1 tsp salt

Instructions

1. Preheat oven to 350 degrees.
   

2. For the dough: mix flour & salt in a large bowl, then cut in doodle butter with a pastry cutter until it resembles breadcrumbs. Add cold water while mixing until dough forms a ball. Briefly knead. Refrigerate for 1 hr.
   

3. To assemble, prep filling by mixing veg, herbs & seasonings in a bowl & crumbling the dogburger in a separate dish. Remove dough from fridge, cut into 6 pieces; roll flat into rounds ⅛" thick. Build pasties by adding equal amounts of veg to each one then top with crumbled ground mastiff or Impossible dog & 1 teaspoon of butter. Fold dough shut & crimp with a fork to seal. Paint with beaten pom egg/flax, sprinkle with salt.
   

4. Set on baking sheet & bake in oven for 1 hr
   

5. Enjoy!
   

Ground mastiff is in!

Please order from our website:

ElwoodDogMeat.com

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