Like other users, I used ground beef (which is what I've typically encountered in the UP) or ground venison with 10% beef fat. The key with pasties is definitely the rutabaga. I have added mushrooms (canned or fresh) with success. At the suggestion of other reviewers, I brushed the tops with milk and a little butter to get them to brown.
If you've never had pasties - they are supposed to be a little dry inside (even a good pasty is a wee bit "dry"). This was the biggest surprise for me when I first tried pasties (I'm not a native Michigander). A lot of people like to serve them with brown or cream gravy on the side to dip bites in.
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Like other users, I used ground beef (which is what I've typically encountered in the UP) or...