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