Last summer we traveled to Michigan's Upper Peninsula where we quickly learned that every town boasted they had the "best" pasty. Having never tasted one before, we had to give it a try. We learned you were not to eat them with gravy, but ketchup was the desired condiment. When I returned home, I made it a priority to try my hand at a Pasty, Kansas-Style--with more seasonings and with gravy. I also found that this is a great way to use leftover beef roast and roasted vegetables!
Pastry:
2 cups flour
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
3/4 cups shortening
1/2 cup water
Filling:
2 cups cooked beef chuck roast (cubed)
2 cups diced roasted potatoes
1 cup diced roasted carrots
3/4 - 1 cup beef gravy
1 tablespoons minced onion
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
2 teaspoons dried parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
egg wash
sea salt and ground pepper to taste
Gravy:
4 tablespoons butter
4 tablespoon flour
2 cups beef stock
1/2 teaspoon dried thyme
salt and pepper
In a medium bowl, combine flour, salt and herbs. With a pastry fork, mix in shortening until crumbs form. Add water in two parts, until dough works into a ball. Divide dough into 4-6 parts and form into balls.
In a large mixing bowl, combine roast, potatoes, carrots, gravy, onion, Worcestershire sauce, olive oil, parsley, salt and black pepper.
Roll each dough ball into an 7-8" circle. Drop 2/3 cup filling on half of circle. Moisten edges with water and folk dough over filling. Roll edges over and crimp to seal. Place on an ungreased baking sheet. Repeat with remaining dough and filling. Cut three slits on top of each pasty for steam to escape. Brush with egg wash. Bake at preheated 375 degree oven for 45-50 minutes until golden brown.
To make gravy, in small saucepan, melt butter and mix in flour. Slowly whisk in beef stock and stir until it thickens. Season with salt, pepper, and thyme. Pour gravy over pasty or use as a dip. Serves 4-6.
