Grilled Meat Pockets (Michigan UP Pasty Style) | Arteflame

Introduction

There is nothing quite like holding a warm, savory hand pie on a crisp evening outdoors. The moment you bite into a Michigan Pasty fresh off the grill, you are met with the shattering crunch of a golden, buttery crust followed immediately by the comforting aroma of steaming beef and root vegetables. It’s the kind of rustic, hearty meal that warms you from the inside out, reminiscent of cozy campfires and the rich history of the Upper Peninsula miners who carried these pockets for sustenance.

Why You’ll Love Grilling These

While traditional pasties are baked, cooking them on the Arteflame grill takes them to an entirely new level. The direct heat of the plancha creates an irresistible sear on the dough that you just can't get in a standard oven. Plus, it is the ultimate all-in-one meal. You get your protein, starch, and veg wrapped in a delicious package, making it perfect for tailgating or a satisfying family dinner under the stars.

Kitchen Wisdom for Perfect Pasties

• Dice Uniformly: Ensure your potatoes and rutabaga are cut into small, even 1/4-inch cubes. Since they cook inside the raw dough, large chunks will stay crunchy.
• Manage the Heat: Patience is key. Utilize the outer, cooler zones of the Arteflame to allow the filling to steam without burning the crust.

Make It Your Own

If you can’t find rutabaga, parsnips or turnips make excellent earthy substitutes. For a lighter version, you can swap the beef and pork blend for ground turkey or venison, though you may need to add a touch more butter to keep the filling juicy.

Ingredients

The Filling

• 1 lb Ground Beef (Chuck is best for flavor)
• 1/2 lb Ground Pork (adds necessary fat and moisture)
• 3 cups Potatoes, peeled and diced into small 1/4 inch cubes (Yukon Gold or Russet)
• 1 cup Rutabaga, peeled and diced into 1/4 inch cubes (Essential for authenticity)
• 1 large Yellow Onion, finely chopped
• 2 tsp Salt
• 1 tsp Black Pepper
• 1/2 cup Unsalted Butter, cut into small pats

The Crust

• 4 to 6 rounds of Pie Dough (Homemade or high-quality store-bought)
• 1 Egg (for egg wash)
• 1 tbsp Water (for egg wash)
• Flour (for dusting the surface)

Instructions

Step 1: Prepare the Vegetable and Meat Mixture

1. Wash, peel, and chop your potatoes, rutabaga, and onions. It is crucial to dice the root vegetables into small, uniform cubes (about 1/4 inch) so they cook through at the same rate as the meat.
2. In a large mixing bowl, combine the raw ground beef, ground pork, potatoes, rutabaga, and onions.
3. Season the mixture generously with the salt and black pepper. Mix everything by hand until the ingredients are evenly distributed. Do not precook the filling; it cooks inside the crust to retain moisture.

Step 2: Assemble the Pasties

1. Roll out your pie dough rounds on a lightly floured surface. They should be approximately 8 to 9 inches in diameter.
2. Place a generous amount of the meat and vegetable filling on one half of each dough circle, leaving about an inch of space around the edge.
3. Top the filling with two small pats of butter. This creates a rich gravy inside the pasty as it cooks.
4. Whisk the egg and water together. Brush this egg wash along the edge of the dough.
5. Fold the empty half of the dough over the filling to create a half-moon shape. Crimp the edges tightly with a fork or use the traditional rope-pinch method to seal the pocket completely. Cut three small slits in the top to allow steam to escape.

Step 3: Grill on the Arteflame

1. Fire up your Arteflame grill. You want to establish a medium heat zone on the flat top griddle (plancha). Avoid the direct center where the fire is hottest; aim for the outer ring where the temperature is consistent but moderate.
2. Lightly oil the griddle surface with vegetable oil or butter.
3. Place the pasties directly on the flat cooktop. Cook for about 8–10 minutes per side. You are looking for a deep golden-brown, crispy crust.
4. If the crust browns too quickly before the vegetables inside are tender, move the pasties to the far outer edge (the coolest zone) to finish cooking, or cover them with a metal dome to trap the heat and steam the interior.
5. Remove from heat when the internal temperature reaches 165°F. Let them rest for 10 minutes before serving.

Tips

The secret to a perfect grilled pasty lies in temperature management and patience. Because you are cooking raw potatoes and rutabaga inside a crust, you cannot rush the process with high heat. If your Arteflame is blazing hot, keep the pasties on the outer cool zones of the cooktop. This allows the filling to steam in its own juices without burning the pastry. Using a basting cover or a metal dome is a professional move here; it turns that section of your griddle into a mini-oven, ensuring the root vegetables soften perfectly.

Regarding the ingredients, the rutabaga is the hill that traditionalists will die on. Without rutabaga, it is just a meat pie, not a Michigan Pasty. Ensure your vegetables are cut small. Large chunks of potato will remain crunchy even when the meat is done, which is not the texture you want. Finally, do not skimp on the butter pats inside the filling; as the pasty grills, that butter melts down and mixes with the meat juices to create a self-saucing interior that keeps the pastry from being dry.

Variations

While the beef-pork-rutabaga trio is the holy grail of traditional Yooper cuisine, the concept of a grilled meat pocket is ripe for experimentation. You can easily adapt this recipe to suit dietary preferences or just to try something new on your Arteflame. Changing the protein or the seasoning profile can transform this from a historic miner's lunch into a modern gourmet hand pie. Just remember to keep the moisture content in mind so the filling doesn't dry out.

• The Breakfast Pasty: Swap the beef for breakfast sausage, use hash browns instead of raw potatoes, and crack a raw egg on top of the filling before sealing.
• The Hunter's Pie: Substitute the beef with ground venison. Venison is leaner, so add a little extra butter or bacon fat to the filling.
• Chicken Pot Pie Style: Use diced chicken breast, carrots, peas, and potatoes with a splash of heavy cream before sealing.
• Spicy Southwest: Add diced jalapeños, swap rutabaga for corn, and add a teaspoon of cumin and paprika to the meat mix.
• Cheesy Pasty: Although controversial to purists, adding sharp cheddar or mozzarella inside the mix creates a gooey, delicious binding agent.

Best pairings

Serving a Michigan Pasty usually sparks a friendly debate regarding condiments. In the Upper Peninsula, you are generally in one of two camps: ketchup or gravy. When eating these fresh off the Arteflame grill, the crispy crust holds up beautifully to a rich, brown beef gravy poured over the top. However, for a handheld experience, a side of high-quality ketchup is the traditional choice for many locals. The acidity of the ketchup cuts through the richness of the savory meat and buttery crust.

For beverages, you want something that stands up to the heavy, savory nature of the dish. A cold, crisp lager or a locally brewed brown ale pairs exceptionally well, echoing the working-class roots of the meal. If you prefer wine, a rustic red like a Cabernet Franc or a Zinfandel complements the root vegetables and beef. To round out the meal, serve with a crisp, acidic side salad or coleslaw to provide a fresh, crunchy contrast to the warm, soft textures of the pasty.

Conclusion

Mastering the Michigan UP Pasty on the Arteflame grill is more than just cooking dinner; it is about connecting with a piece of American culinary history. The transition from a coal-fired mine oven to a wood-fired plancha feels like a natural evolution for this rugged dish. The result is a meal that is comforting, filling, and undeniably delicious, with a crust that shatters perfectly with every bite.

Whether you stick to the strict traditional ingredients or branch out into your own variations, these grilled meat pockets are sure to become a favorite in your outdoor cooking rotation. They require a bit of preparation, but the payoff of eating a steaming hot, savory pie under the open sky is worth every minute of effort. Fire up the grill, prep your dough, and enjoy a true taste of the Upper Peninsula.