The crust was amazing and easy to work with. I am from the upper Peninsula of Michigan and it is taboo not to use rutabaga. I had none so I use carrot and it actually turned out really well. This will be my new go to recipe for pasties
My wife and mother-in-law are from Montana where they also serve these at some restaurants. It turned out great. I recommend offering beef gravy with the dish.
Thank you, thank you. I'm a distant yooper, (grandma moved to Ohio when she was about 10) and this helped me create my own home-made pasty that I was only able to eat maybe once every couple years. I use ground beef, potato, rutabaga, onion, carrot and salt/pepper. The dough & filligng ratio seems off - so I'll have to play with it until I figure it out. The recipe for the dough is perfect as far as what I was looking for.
Good...but we still doused them with BBQ sauce to eat. They came out a little dry and lack-luster. Maybe next time add mushrooms or some more seasoning.
yum! I cheated & used pre-made pie crusts, but these were great. My kids & husband liked them & it's not usual that I find something everyone likes! We served with either ketchup or beef gravy & I used a mix of red & yellow potatoes.
These turned out pretty good, and were surprisingly easy to make. Except for cutting up the rutabaga--there's got to be a trick that makes it easier! If I make them again, I think I'll add a little more spice and butter, but overall they taste great. I now have several in the freezer for when I get a pasty craving, I won't have to find someone to drive to the UP for me to get a fix!
I really wanted to love this recipe. I made them almost like written with the exception of adding garlic and also a spoonful of beef gravy to each pastie before sealing. I am unsure given the ingredients; why they were so bland? Maybe the addition of mushrooms or other herbs would help? I think it's a good basic recipe that can be built upon. I will probably play around with this one to make it a bit more tasty. The crust was very nice and flaky and I thought easy to work with.
Born and raised in Michigan and had never tried making a pasty until I found this recipe. I was concerned about dryness so I put my own twist on this recipe. First of all, the dough recipe is awesome! No changes there. The only things I did differently were: I tossed my meat/veggie mixture with garlic infused olive oil and used seasoned salt and regular salt. I brushed the filled pasties with an egg wash instead of milk. I tried mine with gravy, ketchup, and mustard separately and I preferred mustard (I’m a ketchup lover) or plain. Surprisingly moist! Next time, I’m going to try burger instead of steak. Thanks for the recipe! Definitely making these again! Trying breakfast ingredients next time with that awesome “pie” dough :)
I made these for a group of Michiganders on euchre night and they loved them. “You nailed it!” and “Now, that’s a true pasty!”
Ketchup was requested.
The crust was amazing and easy to work with. I am from the upper Peninsula of Michigan and it is taboo not to use rutabaga. I had none so I use carrot and it actually turned out really well. This will be my new go to recipe for pasties
very good! I love these, as does my husband. Make them according to the recipe and you can't go wrong. They turn out perfect every time!
This recipe turned out pretty good for me.
I made this with what I had on hand (lard instead of shortening, pulled venison instead of fresh meat) but am sure that if followed as directed, one will create fantastic pasties!
We were blessed to live in the UP for a few years. One of the best thing we met were pasties! Oh how I miss them. There was a little place in Ishpeming, made the BEST, these are just as good. I’m so happy to find this recipe, I make just as printed. My mentor from UP is gone now, but this sounds like her recipe. Thank you
I felt I was channelling my late mother with this recipe. This was her copper country style pasty. I used bread flour because I had it. The dough was light, rolled thin, and had a forgiving elasticity. I assumed the recipe called for sifting before measuring, an important step. I found that the large pieces of meat didn't want to mix evenly with the vegetables, so I separated the meat out after seasoning and counted the pieces to distribute evenly to the pasties.
I live in an old mining town where the original townspeople were all Cornish. Pasties are pretty huge here and I have to say that this recipe made the most authentic pasties I've tasted. They equal the best restaurant in town which has been making the same recipe since the 1800's. I made them with leftover cooked ham, cheddar cheese, broccoli and shallots and the kids asked for thirds! They were that good. Don't hesitate to make this recipe. It makes 6 huge servings.
My Dad was born and raised in the Houghton, MI area (he was part Finn) and used to make pasties for the family once or twice a year. He passed many years ago, so I have been thinking of taking over the family tradition. This recipe came out exactly as I remember Dad's pasties! Follow this exactly as written (no carrots! Use rutabaga!) and you will have one of the best pasties around!
This recipie is lovley, my husband and I live in Michigan and he loves pasties and really enjoyed this recipie!
We love these I add a bit of beef broth for added flavor. Just a bit you don’t want it soggy
Man, these are good. I did make changes, based on what I had in my cupboard. I used half pork sausage and half ground beef. Unfortnately I had no rutabagas handy, but the recipe was good without them. Per other users, I thinly sliced the carrots and potatos for quicker cooking. I also brushed the tops with milk. I cooked the pasties on my pizza stone (because I left it in the oven by mistake) and they turned out great, very flakey and perfectly cooked. On the stone at 400 degrees, the pasties took 30 minutes. I will make these again. Very yummy.
Made it with pre-made pie crust, and had to figure out what a rutabega looked like, but it was pretty tasty. I followed another reviewer's comment and added some brown gravy mix to the meat mixture. The carrots were also a nice touch.
Thanks for such a great recipe. As time consuming as it was to make it, it was completely worth it. I didn't change anything to the recipe, and I'll make it again this way.
As written, I find it a bit bland, and the portions were huge. I think in the future I'm going to try doing a couple little things to adapt it: I'm going to add some garlic and thyme to the crust to push up the flavor. I'm going to experiment between 8 and 10 pasties, so they are not so enormous. I also think that it could also be fun to throw a handful of cranberries or currants in could add something.
I was born in the U.P of Michigan so a true "Yooper". I grew up eating pasty and this is just how I remember it. Only thing I do differently is use combo of ground beef and pork. You can buy meatloaf mix in meat dept. that works perfectly. Usually I just make large pan of this instead of individual (less work!) and of course you MUST eat with ketchup on top.
I made this recipe for the 2nd time yesterday. They taste amazing, my family loves them! The only issue I had with the recipe was that there wasn't enough dough for all the filling. The 1st time i made a stew with the extra filling that turned out very tasty. This time I made an extra batch of pastry and it worked perfectly. These would do my Finnish Dad and Grandma proud.
I see there is a debate here. My Dad is 78 years-old, born and raised in the U.P. and he claims they are supposed to be made with ground meat. I see others say that’s a mortal sin. Who knows. All I know is that when we visit my parents in the summer, we stock up because we love them. The places we go around St Ignace do not use ground meat. Here it is March and we are missing pasties, so I was delighted to find this recipe. I never thought I could make my own and have the same experience. I was wrong. I can’t believe how good these turned out. I did use butter flavored Crisco because that’s all I had and the crust was AMAZING!!! I could’ve ate that on my own and been happy. It didn’t take me quite the full 1 cup of ice water. I have TERRIBLE luck with crusts and this was so easy to work with!!! I did chill it for about an hour. I separated into 6 portions and rolled separately, but I won’t do that again. It was too difficult to shape into circles. I will roll all the dough and find a bowl about 8 inches as a guide next time to get the shape. I did very thinly slice sirloin and sprinkled with seasoned meat tenderizer and a little Worcestershire along with about a tablespoon of ketchup as suggested by someone else and let it marinate at room temp for an hour while the dough chilled. I used one medium onion, about a half cup of small diced rutabaga which I’ve never worked with before, and one good sized russet potato. AMAZING!!!!
This is the same recipe I was taught by my gramma in the UP! You can't go wrong, hot or cold, they're the Best!
I loved this recipe! It was so simple and tasty. I used ground beef instead of stew meat because thats what I had on hand. I just browned the meat and drained it before adding it to the mix and it was delicious. My husband loves these with brown gravy, it was a big hit!
This is a great recipe, but find another crust recipe because this one has no taste.
Wonderful! I followed the recipe exactly, only using McCormick's steak seasoning in place of salt and pepper. I made them for my Dad, whose grandmother made them for him and he loved them. I've been looking for a pasty recipe that didn't use ground beef and my search is over. Thank you for this recipe. It's perfect. I might just double it next time.
From Mohawk, MI ... Pasties have long been my favorite beach food on Superior. Good recipe ... we, too, always used ground beef/hamburger for the meat. I've used different kinds of meat (and even pre-made pie crusts sometimes). (Don't tell anyone.) :)
This is a wonderful recipe, and I will definitely make it again! As others have noted, I too had an excess of filling. I just made another batch of dough and ended up with 12 pasties all together. These are a great "grab and go" lunch option for the office dweller.
I made some revisions based on what I had in the house, but this turned out really well! They were a bit dry, but still very good.
These were really good. I doubled the recipe, since I was making for a crowd. I used refrigerated pie crust, which I cut into thirds, then rolled out. I did not add any seasoning other than the salt and pepper. Very tasty.
These were VERY good - the pastry was perfectly flaky, with a nice touch of salt. I didn't add carrots or rutabaga, but I didn't miss them. (I prefer to eat my veggies on the side.) Since my meat was still a little frozen when I cut it anyway, I threw it in a zip top bag with a red wine marinade and let it sit in the fridge for about 4 hours before I assembled the pasties. The meat turned out nice and tender, and pretty flavorful!
I grew up eating pasties. My sister and I made this recipe for st. patty's day. It was the best we have ever had. We doubled the recipe and even had enough extra vegies and chicken to make into chicken and dumplings. Way good!
Added fresh herbs of thyme, oregeno and sage to the filling. The rutabaga was great.
I spice them up with rosemary, and they turn out so savory and aromatic. These really are delicious.
Great recipe! Hubby and I made several and froze some for later! They were great. We did not change one thing to this recipe. Thanks for sharing!
Great little stew in a pocket. Didn't have rutabaga and subbed fr. mixed veggies for the carrot/potato. Really good.
I made these with butter instead of shortening (didn't have any shortening) and brushed them with egg before putting them in the oven.
Tastes just like the pasties I had as a child! Very easy to make and delicious. Thx for the recipe, its very much appreciated.
We loved the pasties. I added onion soup mix, 3 T water, and soy sauce to season and add moisture to the filling, and I replaced the potatoes with sweet potatoes. I also used frozen pie crusts (thanks to those who suggested it!). The result was not the traditional pasties that others enjoy, but it was very good!
This recipe was awesome, very close to being strait from da UP (yup I am a pseudo Yooper - NMU student for 4 years) In place of the steak, I used 1 pound of ground pork and a 1/2 pound of ground chuck as found in other pasty recipes (and well, my fridge.) It turned out very very tasty! I also brushed the tops with milk and they turned out beautiful. Excellent recipe!
