Upper midwesterners have divisive opinions about this coal miner’s classic. We wanted our version to bring people together.
Why This Recipe Works
These handheld turnovers should be rich and flaky, not tough and dry. For the best version, we toss the uncooked meat (skirt steak) and vegetables (onion, potato, and rutabaga) with a little flour before wrapping the filling tightly in our dough rounds. The flour combines with the filling’s exuded juices as the pasties bake to create the gravy right inside the crust. We didn’t want to stray very far from the pasties’ Michigan roots, but we did add some garlic and fresh thyme to punch up the flavor of the filling. To ensure easy dough assembly, we use sour cream to make it both pliable and rip-resistant.