Michigan UP Pasty-Inspired Grilled Meat Pockets

Introduction

Experience a grilled take on the beloved Upper Peninsula pasty! These Michigan-inspired meat pockets are packed with seasoned beef, tender potatoes, and rutabaga, all grilled to perfection on the Arteflame grill. With a perfectly seared crust and juicy filling, this dish honors tradition while adding a delicious smoky flavor. Fire up your grill and savor this hearty classic in a whole new way!

Ingredients

• 1 lb ground beef
• 1 cup russet potatoes, diced small
• 1/2 cup rutabaga, diced small
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• 1 sheet store-bought puff pastry
• 1 egg, beaten (for sealing and brushing)
• 2 tbsp butter

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood on top.
3. Light the napkins and let the fire burn for about 20 minutes.

Step 2: Prepare the filling

1. On the flat griddle cooktop, melt 1 tablespoon of butter.
2. Add the ground beef and sear on the center grill grate for 2-3 minutes.
3. Move the beef to the griddle and continue cooking until browned.
4. Add diced potatoes, rutabaga, onion, and garlic. Cook until softened.
5. Season with salt, pepper, thyme, and paprika.
6. Remove from the grill and let cool slightly.

Step 3: Assemble the meat pockets

1. Roll out the puff pastry on a cool surface.
2. Cut into large squares.
3. Spoon filling onto one half of each square.
4. Brush the edges with beaten egg.
5. Fold over and press edges to seal. Crimp with a fork.

Step 4: Grill the pasties

1. Melt remaining butter on the griddle cooktop.
2. Place pasties on the cooktop over medium heat zones.
3. Cook for about 5 minutes per side until golden brown and crisp.
4. Remove when internal temperature reaches 15F below your target doneness.

Tips

• Dice the potatoes and rutabaga into small, even pieces for even cooking.
• Use cold puff pastry for a flakier texture.
• Let the filling cool slightly before assembling to prevent a soggy crust.

Variations

1. Cheddar Beef Pasty: Add shredded sharp cheddar to the filling for extra richness.
2. Chicken & Mushroom Pasty: Swap beef for diced chicken and add mushrooms for an earthy flavor.
3. Spicy Chorizo Pasty: Use chorizo sausage instead of beef and add smoked paprika for a spicy kick.
4. Vegetable Pasty: Omit meat and increase potatoes, rutabaga, and onions. Add spinach and feta for more flavor.
5. Breakfast Pasty: Use scrambled eggs, breakfast sausage, and cheese for a hearty morning option.

Best pairings

• Grilled asparagus with butter
• Roasted sweet potatoes
• A crisp apple cider or light beer

Conclusion

Grilling these Michigan UP pasty-inspired meat pockets takes a regional favorite to the next level with a crispy crust and smoky, juicy filling. Use your Arteflame grill for that perfect sear and enjoy this delicious, hand-held comfort food!