Mini Pasties

We’re making Upper Peninsula-style pasties in a fun appetizer size — and you can, too! The filling is made with classic, comforting veggies (potato, rutabaga, onion) and hearty sirloin steak; the crust is buttery, crispy and glossy. Bring the family together to roll and fill the pasties, then enjoy them with a side of ketchup during family movie night or happy hour. Here’s the recipe:

1. In a food processor, combine 4 ½ cups all-purpose flour, 1 cup diced cold shortening, 10 Tbsp diced cold unsalted butter and 1 ¼ tsp salt. Pulse until crumbly. Slowly pour in ⅔ cup cold water while pulsing. Transfer the dough to the counter and knead for 5 minutes to form a smooth ball. Wrap the dough in plastic wrap and refrigerate for 1 hour.

2. Peel and small dice 2 medium russet potatoes, 1 medium rutabaga and 1 medium yellow onion. Trim and small dice 1 ½ lbs beef sirloin. Roughly chop 2 Tbsp fresh parsley. In a large bowl, stir together the vegetables, steak, parsley, ¼ cup flour and 2 tsp each of salt and black pepper.

3. Heat the oven to 375 F. In a small bowl, whisk together 1 egg and 2 Tbsp cold water.

4. Cut the dough into golf-ball-size pieces and cover with a damp cloth. On a lightly floured surface, roll each piece into a ¼-inch thick disc.

5. Place ¼ cup filling in the center of each disc, brush the edges with the egg wash, fold the dough over the filling and trim and flute the edges to seal tightly. Cut a small vent in the tops and brush the pasties with the egg wash.

6. Bake on parchment-lined sheet pans for 35 to 40 minutes until golden. Serve warm with ketchup.

Recipe adapted from: Mashed