Farmhouse Beef Pastie
Yield: 4 Servings
2 Frozen Puff Pastry Sheets, Thawed
2 Tablespoons Olive Oil, Divided
½ Cup Diced Celery
½ Cup Diced Vidalia Onion
1 ½ Cup Diced Carrots
1 Large Rutabaga, Diced
1 ½ Lbs. Ground Beef Short Ribs, Sirloin, or Pork
2 Teaspoons Great Lakes Seasoning, Divided
1 Teaspoon Hawaiian Alaea Sea Salt
½ Teaspoon Ground Telicherry Peppercorns
2 Tablespoons Low Sodium Beef Stock
2 Tablespoons Unsalted Butter
2 Tablespoons All-Purpose Flour
½ Cup Heavy Cream
2 Tablespoons Minced Flat Leaf Parsley
Fleur De Sel for Finishing
This recipe is our ode to the Scandanavian miners who migrated to Michigan’s Upper Peninsula during the mid-to-late 19th century. During that period of American history, over 75% of the nation’s copper was mined in the Upper Peninsula. Miners adapted an old recipe for Cornish beef or pork pies (or pasties) to take with them to the mines. The pasties became a staple for the miners, providing a hearty meal during the middle of the day to fuel them for the hours of grueling labor that lay ahead. Today, the simple restaurants serving pasties that dot the U.P. countryside have become almost, chic as travelers from around the globe have made them a stopping point in their trans-American treks. We’ve tweaked the recipe some to bring it into the 21st century, and to use some of the resources available to us that weren’t available to the miners of the 19th century. And we’ve created a sauce to ladle over the top when serving – a luxury the miners didn’t have!
Preheat oven to 350 degrees. Cut pastry sheets in half. Gently Roll each half into a 10” square; using a 9” pie plate as a guide, trim each piece into a circle. Cover with parchment paper and set aside.
Heat 1 tablespoon oil in a large saute pan. Add diced celery, onion, carrots, and rutabaga. Saute over medium heat for 10-15 minutes until the celery and onion become transparent. Remove from pan and set aside.
Add remaining oil and ground beef to the saute pan. Season with salt and pepper, and cook, stirring frequently, until meat has become lightly browned, but not dry. Add the vegetable mixture and 1½ teaspoon seasoning blend to the browned meat. Toss to combine mixture, remove from pan, and set aside.
Deglaze the pan with beef stock. Add butter to the pan and melt over medium heat. Once melted, add flour and cook mixture for 5 minutes, stirring constantly, until flour has cooked through and the mixture has thickened. Whisk in cream and remaining seasoning blend. Increase heat to medium high, and bring mixture to a simmer. Simmer, stirring frequently, for 5 minutes. Remove from heat, add parsley, and test seasonings. Add salt and pepper as needed.
To assemble pasties, place ¾-1 cup of beef and vegetable mixture into the center of each pastry. Moiston the edges of the pastry with water, fold in half, and press to seal. Cut slits in top of each pie and transfer to a baking sheet. Sprinkle tops with Fleur De Sel.
Place baking sheets on center rack in oven and bake for 1- 1¼ hour, until the pastry is golden brown and the filling is steaming through the tops. Remove from oven and immediately sprinkle tops of each with Fleur De Sel. Allow to stand for 10 minutes before serving. Serve family style on a platter.
Meanwhile, place sauce over medium heat and heat through. Serve in a bowl alongside the pasties, allowing people to use as desired.