Pastie (Michigan)

In a large mixing bowl, combine 360g (3 cups) all-purpose flour and 1/2 teaspoon kosher salt. Add 113g (1/2 cup / 1 stick) cold cubed unsalted butter and 57g (1/4 cup) cold cubed lard, then use a pastry cutter or your fingertips to cut the fat into the flour until the mixture forms coarse crumbs with scattered pea-sized fat chunks. Drizzle in 80ml (1/3 cup) ice water 1 tablespoon at a time, mixing gently with a fork until the dough just holds together (do not overmix, as this creates tough crust). Split the dough into 4 equal 170g portions, shape each into a 10cm (4-inch) disc, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes.

While the dough chills, prepare the filling: in a separate large mixing bowl, combine 340g (12oz / 1.5 cups) 1cm-diced beef chuck, 225g (1.5 cups / 1 medium) 1cm-diced peeled russet potato, 110g (3/4 cup) 1cm-diced peeled rutabaga, 110g (1 cup / 1 medium) finely diced yellow onion, the remaining 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss thoroughly until all ingredients are evenly coated in seasoning, then return the bowl to the refrigerator until ready to assemble.

Once the dough has chilled, preheat your oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper. Working with one dough disc at a time (keep the rest chilled to prevent softening), roll the dough on a lightly floured surface into a 20cm (8-inch) circle that is 3mm (1/8-inch) thick. Mound 200g (1 heaping cup) of the cold filling directly in the center of the dough circle, leaving a 2.5cm (1-inch) clear border around the entire edge.

Brush the exposed 2.5cm dough border with a thin layer of beaten egg, then fold the dough over the filling to create a tight half-moon shape. Press the edges firmly together with your fingertips to seal, then crimp the edge tightly with a fork or your fingers to create a leak-proof seal. Cut two 1cm (1/2-inch) slits in the top of each pastie to allow steam to escape during baking, then transfer the assembled pastie to the prepared baking sheet. Repeat with the remaining dough and filling.

Brush the entire top surface of each assembled pastie with the remaining beaten egg to create a shiny, golden crisp crust. Place the baking sheet on the middle rack of the preheated oven, bake for 15 minutes at 200°C (400°F), then reduce the oven temperature to 175°C (350°F) and bake for an additional 30 minutes. The pasties are done when the crust is a deep, even golden brown and hot filling bubbles gently through the top steam slits.

Remove the baked pasties from the oven and transfer them to a wire cooling rack to rest for 10 minutes before serving—this allows the molten hot filling to cool slightly and set, preventing burnt mouths. Serve traditionally with sides of ketchup or thick brown gravy for dipping.