Detroit Hot Dog Pasties

Hebrew National® is getting behind some of the biggest football rivalries with dueling hot dog recipes developed by Chef Billy Parisi. Fuel up your grill for a Detroit game and try a twist on the pasty – a Michigan staple. Start with a Hebrew National all-beef frank stuffed inside a homemade pie dough along with carrots, potatoes and caramelized onions. 

What You'll Need

  • 3 tablespoons of olive oil
  • ½ thinly sliced yellow onion
  • 1 peeled and small diced carrot
  • 1 peeled and small diced small russet potato
  • 1 peeled and small diced turnip
  • 2 tablespoons of flour
  • 1 cup of vegetable stock
  • ½ teaspoon of Kosher salt
  • ½ teaspoon of ground pepper
  • 2 sheets of pre-made pie dough
  • 6 Hebrew National Hot Dogs


  1. Preheat the oven to 350°.
  2. In a medium-sized frying pan over medium heat, add 1 tablespoon of olive oil, add the onions and caramelize. May take up to 20 to 25 minutes. Once brown set aside.
  3. In a separate medium-sized frying pan over medium-high heat with 2 tablespoons of olive oil add the carrots, potatoes and turnips and cook for 6 to 8 minutes or until lightly browned.
  4. Add the onions to the other vegetable pan, sprinkle the flour over the top and mix it in.
  5. Pour in the vegetable stock and cook over medium heat until thick. Season with salt and pepper and cool completely.
  6. Next, roll out each of the pre-made pie doughs on a clean surface dusted with flour and cut 6 5-inch diameter circle rounds.
  7. Place 1 hot dog in the center of the 5-inch circle round and place 2-3 tablespoons of the vegetable mixture over top and fold the dough over.
  8. Pinch the 2 pieces of dough together using a fork and cut 3 slits in the top.
  9. Transfer the hot dog pasties to a cookie sheet tray lined with parchment paper and bake in the oven bake for 30 minutes or until golden brown and cooked.
  10. Serve with mustard.

Serves 6