Beef pasties are a classic English recipe that call for English peas and pre-cooked filling ingredients. For Michigan pasties, the ingredients are steamed inside the pastry shell.
For beef pasties, prepare the filling by blending 2 pounds minced and cooked bacon with 2 pounds cooked ground beef, 4 cups cooked and diced potatoes and 2 cups cooked and diced carrots. Mix in 1 cup cooked and diced onion, 1 cup English peas, 1 tablespoon minced garlic, 1 teaspoon ginger and 1 teaspoon nutmeg. Flavor with salt and pepper.
Use 4 sheets of puff pastry for the crust. Cut the pastry into eight triangles, and brush each with an egg wash. Place 3 ounces of filling in the center of each triangle. Fold and seal the triangles. Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
The Michigan pasty also calls for ground beef, but only 8 ounces. Add 4 ounces diced rutabaga, 1 diced carrot, 1 finely chopped onion, 1 diced russet potato and 1/4 cup chopped parsley. Season with salt and pepper. Fill the puff pastry as above, but cut small slits into each. Bake for one hour and 15 minutes.
Some alternatives to these pasty recipes call for adding different kinds of meat, such as ground pork or lamb. The vegetables can change, too, with some calling for celery or broccoli. For any filling, puff pastry or homemade pie crust is suitable for the covering.