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Have you ever heard of a Michigan Pasty? (Past-ee) They are meat and vegetable filled hand pies that are a perfect comfort food. These Shortcut Michigan Venison Pasties have flaky pie crust filled with a meat, potatoes, vegetables and are served hot with gravy or ketchup!

I call these Shortcut Michigan Venison Pasties because I use boxed pie crust, frozen vegetables, and just requires a little prep. I have made the pie crust from scratch a few times and to be honest me and pie crust are not friends. We received a couple of pounds of ground venison from a friend and this is what I like to make with venison but you can use ground beef as well.

These Shortcut Michigan Venison Pasties are a great way for me to sneak is some vegetables. I actually use my food processor (see below) to ziz them up. This makes a smoother consistency too.

SO if you have any picky eaters, this is a great meal idea for them! More traditional Michigan Pasties use rutabaga, and some other vegetables. But this is what we like, so this is what I make!

Start by chopping your potatoes, onions, and garlic. Then grind your vegetables up.

Mix the meat with the vegetables, potatoes, onion, and garlic. Season with some salt and pepper. Mix it by hand until all ingredients are mixed well.

Then unroll the room temperature pie crust and cut into fours. Then make a meat patty for two of the quarters. Be generous in size.

Then place the other pie crust quarters over the meat mixture and seal the edges. Make little cuts on the top of the pasties and brush with some melted butter. I usually sprinkle some garlic powder on top, oo.

Place on a parchment lined baking sheet (for easy clean up) . Then bake at 350 for about 50 minutes to an hour. Serve with beef gravy or the Yoopers like it with ketchup! 🙂

Shortcut Michigan Venison Pasties on plate with gravy

Shortcut Michigan Venison Pasties

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Servings 8 pasties

Ingredients
  

  • 2 boxes refrigerated pie crusts
  • 1 12 (oz) mixed vegetables carrots,peas,green beans
  • 2 lbs ground venison or beef
  • 3-4 cloves garlic minced
  • 1 small onion diced
  • 3-4 small golden potatoes chopped
  • 1 tbsp butter melted
  • garlic powder optional
  • salt and pepper to taste

Instructions
 

  • Wash and prep potatoes, garlic, and onions.
  • Using a food processor or blender, grind up the bag of mixed vegetables.
  • In a large bowl combine meat, potaotes, garlic, onions, and mixed vegetables and season to your liking.
  • By hand mix all ingredients.
  • Unroll pie crust and cut into quarters.
  • Make a large patty of the meat mixture and place on pie crust. Cover with other pie crust and seal. Repeat 8 times.
  • Make slits in top if pie dough.
  • Melt butter and brush on top of each pasty. Sprinkle with garlic or onion powder.
  • Bake at 350 for 55-60 minutes.
  • Serve hot with beef gravy or ketchup!

Notes

**These pasties freeze well. Bake , let cool then wrap individually in plastic wrap and freeze in freezer bags. 
Keyword meat pies, Michigan Pasties, pasties, Venison

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