Michigan Pasties

Name: Michigan Pasties
Yield: Serves 4
Cuisine: American, Midwest
Ingredients: 2 tablespoons, unsalted butter; 1 , onion, chopped fine; 1/2 pound, ground pork; 1/4 cup, all-purpose flour; 1 teaspoon, minced fresh thyme; 1/4 teaspoon, ground allspice; 2 cups, leftover meat and vegetables from Joe Booker Stew, plus 1 cup leftover broth; , Salt and pepper; 2 (9-inch), pie dough rounds (see note)

15 comments

Appears in Cook's Country February/March 2010

SERVES4

TIME1¾ hours

WHY THIS RECIPE WORKS

Cornish miners brought Michigan Pasties to the U.S. in the 1800s, and they are still a popular out-of-hand meal today. With a few adjustments, leftover beef stew made an excellent filling. We sautéed onion, ground pork, and a little bit of ...

This is a members' feature.