When Cornish miners migrated to Michigan’s Upper Peninsula in the 1800s, they took with them their national dish: the pasty. In this recipe, a Belgian-style dubbel adds suggestions of dark fruits.
Active preparation time: 20 minutes
Total time: 45 minutes
Serves: 4
1 lb (454 g) bacon, minced
½ cup onion, small diced
1 tsp minced garlic
1 lb (454 g) ground beef
1 tsp salt
1 tsp ground black pepper
½ tsp ground ginger
1 cup (8 fl oz/237 ml) Belgian-style dubbel
2 cup diced potatoes, blanched
1 cup diced carrots, blanched
½ cup green peas
1 sheet puff pastry, thawed
1 egg, beaten
Heat a large saucepan over medium-high heat. Add the bacon and cook until crispy. Drain off the excess fat. Add the onions and garlic and cook until the onions become soft, about 3 minutes. Add the ground beef and cook through.
Add the salt, pepper, ginger, and beer. Cook until the beer evaporates and the pan is dry. Remove from the heat and fold in the potatoes, carrots, and peas. Mix well and refrigerate.
Preheat the oven to 375°F (190°C). Cut the puff pastry sheet into four 6" (15 cm) squares. Brush the squares with the beaten egg.
Place 2–3 oz (57–85 g) of the filling in the center of each pastry square and fold over corner to corner. Press the edges closed and place on a baking sheet. Brush with more egg wash and bake for 20–25 minutes, or until the pastry is golden brown.
BEER SUGGESTIONS: Dilewyns Vicaris Generaal Dubbel (Grembergen, Belgium), New Belgium Abbey (Fort Collins, Colorado), Ommegang Abbey Ale (Cooperstown, New York).