If you’ve never taken a trip to Michigan, or the UP (Upper Peninsula), now you have a chance to try something super good and super native to the state! Enter Pasties!
Instead of a traditional pasty, which is stuffed with ground meat, potatoes and vegetables, I decided to load it up with sloppy joes, shredded cheddar cheese and pickles!
The dough is as simple as a pie crust and the stuffing is as easy as making a sloppy joe. Yup, it’s that easy! If you want to make this recipe even easier, roll out some frozen puff pastry instead of making the dough from scratch.
These are great little stuffed goodies to be served as a meal at your house on game day, or wrapped up in foil and taken straight to the tailgate. Don’t forget to pin the big pic below.
- 4 ½ cups of all-purpose flour + more for dusting
- 1 ½ cups of vegetable shortening
- Kosher salt to taste
- 1 cup of cold water
- 2 egg yolks and 2 tablespoons of whole milk whisked to make an egg wash
- 2 sheets of frozen puff pastry dough
- 1 tablespoon of unsalted butter
- 1 small diced yellow onion
- 2 pounds of ground sirloin
- Two 15 ounce cans of Manwich® Original Sloppy Joe Sauce
- 2 cups of shredded Cheddar cheese
- 1 cup of small diced pickles
- Dough: In a food processor add in the flour, shortening and salt and pulse on high speed until it is combined and becomes mealy. Next, slowly drizzle in cold water while pulsing on high speed until it forms a ball. Add the dough to a bowl, wrap in plastic and completely cool in the refrigerator, about 90 minutes.
- Sloppy Joes: In a large sauté pan on medium-high heat with butter, add the onions and brown, about 15 minutes. Once they are browned, add in the ground meat and cook until all of the pink is gone. Finish by pouring in two 15 ounce cans of Manwich® Original Sloppy Joe Sauce and mix with a large spoon until combined. Transfer to a large bowl and chill until completely cooled, about 60 minutes.
- To Assemble: Preheat the oven to 375°.
- Form the pasty dough into 8 balls and roll out each on a clean surface dusted with flour until it’s about 10” in diameter. Place about ½ to ¾ cup of chilled Sloppy Joe to the center of the rolled out dough and sprinkle ¼ cup of shredded cheese and 2 tablespoons of pickles on top. Fold the top of the pasty dough over to the bottom and pinch together using a fork. Cut 3 slits in the top of formed pasty and brush with egg wash. Repeat 7 more times until the dough is used up.
- Substitute Dough: Roll out the puff pastry until it is ⅛” thick on a clean floured surface and cut them into 8 total squares. Place about ½ to ¾ cup of Sloppy Joe to the center of the rolled out puff pastry and sprinkle ¼ cup of shredded cheese and 2 tablespoons of pickles on top. Fold the top of the puff pastry over to the bottom and pinch together using a fork. Form the dough to a half moon shape. Cut 3 slits in the top and brush with egg wash. Repeat 7 more times until the dough is used up.
- Place the stuffed pasties on a sheet pan lined with parchment paper and bake for 50 to 60 minutes or until golden brown and flaky.