Back when I changed my blog name to The Yooper Girl, I knew that I wanted to start incorporating more things from my homeland, the U.P. I know a lot of people are confused as to what “Yooper” means, so here’s a basic explanation.
yooper: a native or resident of the Upper Peninsula of Michigan
It really means so much more than that, but I’ll get into it some other time!
I’ve talked to so many people that don’t even know that Michigan is made up of two peninsulas. It really makes me sad when I talk to Trolls (people from the Lower Peninsula:) and they’ve never even been to the U.P. It’s incredible up here.
I’m not kidding when I say the U.P. is the Midwest’s Best Kept Secret. There may not be any Trader Joe’s or Chipotle’s, but what we lack in urban franchises, we more than make up for in all the pure beauty. You can go the west to the Porcupine Mountains, north to the Keewenaw Peninsula, east to the Soo Locks or Mackinac Island, or south to my hometown! I could go on and on but I’m not going to talk about all of the charming sites we have to offer because in the future I’m going to do separate posts on them. π
While the U.P. differs widely in cultures and landscapes, go to any place and every single person there will be able to tell you about a pasty.
A pasty (pronounced pass-tee!) is a traditional Yooper food. Back when mining was huge (think 1860’s), the miners would take pasties with them down into the mines for lunch because of their easy portability. The legend says they heated them up on their shovels over a candle! Pasties were originally brought here by the Cornish, but over time the Finnish adopted them and made them their own. This was an interesting article to read on the pasty!
As the article says, a pasty isn’t just food, it’s a way of life. One of my all time comfort foods is a warm pasty, straight out of the oven. The traditional way to eat them is with your hands, starting at one end and making your way around.
The dough of a pasty is simple – flour, water, salt, and lard (I use shortening:). It’s simple, but nothing beats the buttery, flaky layers when you bite into it. The hand pies are traditionally filled with meat, potatoes, onions, and sometimes rutabagas and carrots, which is what I’m sharing today. Nowadays at pasty places you’ll find plenty of innovative filling ideas like pizza, breakfast, ham and cheese, chicken alfredo, Mexican, veggie, and even vegan pasties. That’ll be my experiment next time I make them!
Pasties freeze beautifully so it’s great to make a big batch then take them out as you need them. I made these with my friend Mary and it made 18. One recipe makes 6 pasties so we tripled it. To reheat them, you can throw them in a 350F oven for 45 minutes to an hour, or until they’re nice and warm all the way through!
Of course you have to have one fresh for the fruits of your labor!
- 3 cups flour
- 1 1/4 cups crisco
- 1/2 cup cold water
- 1 tsp salt
- 1 pound beef (round, sirloin, ground chuck, etc)
- 4 cups of 1/2 inch cubed peeled potatoes
- 1 cup of 1/4 inch chopped onions
- 1/2 cup of 1/4 inch chopped rutabagas
- 1/2 cup of chopped carrots
- 2 tsp salt
- 1/2 tsp pepper
- Mix the flour and salt in a large bowl. Cut in the shortening with a pastry blender until it resembles pea sized crumbs. Add in the water all at once and mix with a spoon or fork until you have a clump of dough. It will be moist. Add in a little bit of flour to make it pliable and soft, if needed.
- In another large bowl, add in all the chopped veggies. Add in the meat, salt, and pepper, and mix it all together with your hands.
- Flour a cutting board. Take out a small fist size of dough and roll it out, about 1/4 thick. Try to make it in an oval shape.
- Take a 1 cup measure of the uncooked meat filling and place it on one side of the dough (see picture). Fold it over with your hands and crimp the edges so they don't come apart.
- Repeat for the rest of the pasties and place on a baking sheet lined with parchment paper. Bake in a 375F oven for 45-50 minutes. Either eat immediately or let cool, then wrap with tinfoil and place in freezer safe bags and place in the freezer.
- Substitute veggies as you please. Add cheese, spices, or any other flavorings you wish!
- Ketchup is very popular to squeeze all over the pasty as well. Yum!
Elizabeth @ Enjoy Every Bite says
These look so tasty! They look just like the pasties I had in England! Yum!
Leigha says
I didn’t know they had pasties in England! I hope I get to try them sometime π
The miners from Cornwall had them for lunch while working in the mines in the UP…
I have been making pasties since I was a kid. Propped up on a chair helping in the kitchen. Pasty has been my longer time favorite comfort food and to this day I still make my own! Nothing beats homemade! My mom’s side of the family are Swedish and Finnish. My great grandparents moved to America and settled in the U.P. I grew up in Colorado and no one there knew what pasties were. I moved to michigan 20 years ago and was so excited to learn others knew what pasties were! Growing up we always ate these with butter and or ketchup. When I moved to Michigan I learned others ate these with gravy. Lol. I had no clue! I’ve yet to try these with gravy but I’m assuming its probably pretty tasty! I’ll gladly be a troll, but if I have a chance to be a yooper I would! Gorgeous area up there! Thanks for sharing a wonder story and recipe!
Thanks for sharing this recipe! Can’t wait to try it!
Btw: haven’t read through all the comments, but just in case: Cornwall is in England. They have pasties.
I didn’t know where Cornwall was! Thanks for telling me. π
You’re very welcome!
The earliest reference for a pasty in Devon can be found in Plymouth City Records of 1509/10, which describe “Itm for the cooke is labor to make the pasties 10d.” They were even eaten by royalty, as a letter from a baker to Henry VIII’s third wife, Jane Seymour (1508β1537) confirms: “…
Hi all, has anyone actually followed the recipe? Thereβs a LOT of extra filling. In addition to 6 pasties I made a humongous pasty in a deep dish pie pan, and I had to make another half-recipe of the pastry for that. We love pasties but I wasnβt counting on all the extra work.
I had the same experience. Great recipe otherwise.
I just made it myself and found there to be a lot of meat. I also question the amount of salt/beef ratio. The photo reflects 2 lbs. not 1 lb. The crust is thinner in the photos. Yet it says to roll to 1/4″. If I make them again I will be making some changes. My dough was even dry! I just took them out of the oven. We shall see if it’s a repeat item on my dinner table.
My mom was from Butte Montana in Fin Town they all are Pasties my uncle was a Miner so that’s what they ate my mom would make these and I would take them to grade school and trade them for a store bought bread sandwich my mom always made home made bread?????
I’m from Butte, All my relatives made pasties, But we never added carrots.and used 2 onions and 2 rutabagas.. So darn good. When I have ppl over Pasties I buy Deep dish pie crusts and make pies lots easier and serves more ppl..
That’s a smart trick! But in my opinion nothing beats a homemade crust.
I Just don’t make the crust, never tried it. Looks too hard.. Do you have a recipe that isn’t to hard to do..
We never used carrots either. No carrots and no gravy. And lard inside.
Lived in Butte for many years hence my introduction to the great pasty. I make them now living in S. Utah. I tried a butter crust and they were so good, rich and tasty. I use carrots in mine. Everyone has little differences in how they make them. In fact the Butte Heritage Cookbook has several different recipes from the locals in Butte who made pasties for their miner husbands.
Hi Leighβs. In your opinion, who has the best pasties in the U.P?
Randy Ivonen
586-255-6480
Okay so I made this last night and OMG my husband and I could not stop eating them!!!! This recipe is the BEST! Spot in and super delicious!
THANK YOU!!!!
Wow those look so good. I hope they taste as good as they look. Good job! I enjoy your posts but they do make me hungry.
Haha! You’ll have to let me know if you try them π
I loved this post and learning more about the U.P.! I love history so it’s cool to learn about the miners. And Leigha, your photography rocks! Looks like such a fun time with your friend!
Thanks, girly! I love learning about the history behind places too π I wasn’t even going to do this post but I’m so happy I did!
LOVE love love the background story behind these! I think it’s so important to stay connected to the places we’ve lived/live (don’t even get me started on Norway or my hometown) and I adore hearing more about the roots people have set down in places. Especially when it involves food π . These look so amazing! PLEASE send me one haha!
Fun fact: you can actually order pasties from a ton of places and they’ll ship to you! dobberspasties.com is where I’ll sometimes buy mine, although I go to the real store π I want to hear more about Norway! I am obsessed with Scandinavian countries!
Pasty.com also sells them.
I’ve lived in Michigan my whole life and have managed to never have tried a pasty. There’s a woman in Midland (where I live now) who’s a transplant from the UP and does pasty fundraisers. She makes vegetarian ones with lentils, so I’ll have to buy some next time. Glad she decided to come hangout under the bridge with us trolls :-p
GIRL! Go get yourself a pasty!! I like the idea of adding lentils.. I’ll have to try that next time!
Same here! I’m a Troll from waaaay down state (SW corner) and have visited the UP before but have never had a pasty…. Til now! We are currently visiting the UP and had our first pasties in Munising at Muldoons Pasties. They were delicious! I plan to take the UP home with us and start making them regularly.
And yes, the UP is incredible!
Iβm from S.E. Wisconsin. We have driven up to the U P many times just to buy pasties! Itβs a great way to spend a whole day! Pasties for lunch and then drive back home!
If you’re anywhere near Saranac, MI (just NE of Grand Rapids) there’s a shop called Viki’s Bridge St Pasty Shop . They make wonderful pasties! Beef, Chicken or Vegetable! Fresh or frozen! Call ahead to order.
Mmmm love this recipe!! My Michigan History professor ordered our entire class pasties from the UP (I can’t remember the name of the store) and they were absolutely delicious. I completely agree with you that nothing beats the beauty of the UP! I haven’t been in a while (other than for the Mackinac Bridge walk) and I really want to take a trip up there soon!
That is so cool!! I wish I could take a Michigan History class! Girl, you’ve got to take a trip up here so we can meet irl!
I seriously love all this Michigan lingo (and fun place names like Soo Locks and Mackinack)! But even more so, I love how these pasties look. Oh man does that crust look flaky and perfect! I’m definitely going to have to try these one day!
The crust is what gets me. Mmmm, SO tasty!
Wow, the story behind the Pasties is awesome! I may be a history nerd, but seriously, how cool! And as always, your photography is amazing!
Total history nerd right here too π thanks Liv!!
Thanks so much for sharing the backstory- I’d always been curious what Yooper meant! These look delicious and I love how each family/person would have their own method!
Haha, I’m sure lots of people still don’t know what it means π but yes! Every family makes them their own way, depending on what they like! Some people don’t like the rutabagas but that’s what makes them amazing, in my opinion π
How lovely taht you’ve started sharing recipes from you homestate π These look very deicious
It sounds wonderful in U.P. I wish I could go there right now! One day – definitely π
For sure!! I can’t wait for that day to come! π
These look delicious! I hadn’t heard of a pasty before, but it sounds amazing π
You have to try one sometime!
HEY– YUM ! Thanks for sharing your regional recipe for this~ LOOKS very yummy.
Thanks, Debra!
Another variation is to add shredded cheddar to the the dough – makes a tasty crust even tastier! And you can use any sort of beans if you are going meatless – I’ve tried lentils but also black beans (well drained!) and pintos with happy results.
Oooh.. cheese in the crust sounds fantastic! I bet some herbs would be good too! Those are great ideas as well! Thanks, Ellen!
Do you cook the veggies first with the meat or do you put in filling, uncooked. I used to have these everytime I visited my relatives from Iron River, Michigan. We go up there every five years and we go to tje place in Iron River and then bring some back
They are so darn good. My family puts ketchup all over tjem. I dont…they are better just plain.
You put the filling in uncooked. I have relatives in Crystal Falls! π
I love them both with and without ketchup!
I learned to like pasties when I first met my husband more than 55 years ago. He was a Yooper and introduced me to the beautiful scenery of the U. P. I learned how to make pasties from his mother. Now we order them from a Lutheran Church in Seattle that makes them twice a year as a part of their fund raiser. It is so nice to have them in the freezer so we can have a meal in an hour with so little work. We also use them for informal entertaining thereby teaching our guests something of my husbands heritage.
How cool! Isn’t the U.P. just breathtaking? I agree – they are such a good meal to have with no prep needed but turning on the oven!
I was raised on Yooper pasties. Living some 1600 miles away from my Keweenaw Peninsula. I crave these so much! Thank you for posting a recipe now I can make my own!
Yay! Let me know if you make them, Ken!
Your website is cool. I am also a “Yooper Girl” living now in AZ. Make pasties all the time (with rutabaga of course). Red Mountain CafΓ© in Mesa, AZ makes them every Tuesday. If you call by Monday and get on the list you will get one of these wonderful pies. The owner is a Yooper Girl.
The miners dinner pail was oval made out of tin and had a tray in the top with holes in it. They heated rocks on the wood stove at home and put the pastie in the top tray. Nice warm pastie at lunch time. Just another way of getting and keeping it warm. Good luck to your website. You are so right…most people have never even heard of the UP. How sad is that!!!
Thank you, Judy! What part of the UP are you from? I’ve never been to Arizona!
That’s so interesting about the dinner pail. They sure were creative!
My late Dad and his side of the family were from Amberg, WI, just south of Iron Mountain. I remember getting pasties from a roadside stand up in the UP. They were terrible…bland and without seasoning! I am intrigued by your recipe and I am definitely going to try it…just as soon as I finish all of the kitchen cabinets I am building!
Now, when I make them, I will listen to my CD of “Da Yoopers”! Classical Music at its Best! π
You have to let me know how they turn out! I’m sure they won’t be bland. π
Now that the Autumn has arrived these look like the perfect thing to make and I look forward to trying them. My Mum was born and bred in East Sussex in the South of England (several counties East of Cornwall), I’ve lived in Devon (right next to Cornwall) and my Dad’s family moved to the Pacific Northwest from Scotland (ok, not really near Cornwall at all, but it IS part of Great Britain). I can tell you that these are certainly still eaten all over the UK, same ingredients although they usually have the raw beef cut up small rather than minced and the pastry is usually a hot water version – to be a bit more sturdy, I guess. How amazing to think of something so traditionally English that, over time, has become something traditionally Upper Michigan-ish! I’d love to visit your part of the US sometime, but in the meanwhile I will make your Yoopers and try to think of them as both Cornish and Michigan-ish at the same time (my English cousins, by the way, will be amazed to hear all this).
Libby, thank you so much for the sweet comment! It’s so cool to connect with someone with ties to Great Britain! If you are ever in Upper Michigan be sure to let me know! And also let me know how the pasties turn out π
I grew up basically in California. The town my grandparents settled in has several pastie shops (that’s how they spell them, LOL). Grass Valley/Nevada City are both old gold mining towns and that’s why they have the shops. In fact one of my best friends grandmother ran (has since been passed down) the shop, I think has the best ones. She can share the recipe cause it’s a family secret, so yours will have to do. And using store bought pie sucks cause it’s too sweet. I’ll be trying this soon.
Can’t share the recipe
How neat! Be sure to let me know how these turn out if you try them. Yes, you definitely have to make your own crust or they don’t turn out as well!
When I was a kid in Ishpeming, my uncle worked at the mines. We would get pastes from people selling them from carts on the way home from school.
Very cool! I just love the history of pasties.
Gail, I grew up in Ishpeming too! And I make my pasties all the time. In fact, I am putting a pasty pie in the oven for supper tonight.
It amazes me how many cultures have a version of these hand pies. Before the recession hit in 2009 we had a little local store called Carolina Pie Company. I went in there expecting sweet pies and came out with awsome meat and vaegetable pies. There was a beef pie with curry and raisins, a chicken and herb, mushroom and beef. Stephanie, the owner made an awsome flakey crust similar to a puff pastry but more sturdy and not quite as light. I used to pick up a dozen at a time and keep them in the freezer for a quick dinner. I was wondering how your recipe would be with pork filling. or maybe adding chopped parsnips (one of my favorite winter vegetables. Thanks for your recipe I have to try is when the weather gets crisp and cool again and comfort food reigns!
Hi Aly! Thanks so much for commenting! All of those variations sound delicious, and that local store sounds so cute. I’m sure my recipe would be great with pork and parsnips! You can really add anything, as long as you don’t fill the pasty up too much. Let me know if you try them. I’d love to know how they turn out! π
Donna Cherils cousin Mari
Yen here.
We are having pasties Christmas Eve before church with my family the Jones.
joys to you and family this Christmas season.
Chuck/Marilyn Sanders
Thanks for posting the reciepe.
I hope you enjoyed them π
I grew up in NJ with a Danish mom who loved to cook. I attended cooking school and have come to really love international cuisines. About 6 years ago I stopped into a little shop called ‘Carolina Pie Company’ thinking it would be traditional southern pies. To my surprise and delight the woman that owned it was from South Africa and her ‘pies’ were traditional South African Babotie. Bobotie is a highly popular traditional dish in South Africa. Introduced by the Cape Malays in the 17th century, it can almost be regarded as an indigenous dish. A little soaked bread is mixed with minced meat, preferably lamb and flavoured with a mixture of fried onions, curry, apricot jam, fried almond shavings and sultanas. You might want to check this out. Her version was made with a flakey crust, almost like puff pastry and she also did a variety of fillings like chicken, vegetables,, etc. Spanish cultures have empanadas and papusas. Hand pies have been around for milennium. Thanks for your article, very interesting.
That’s so interesting! Thanks for sharing, Aly. Those boboties sound interesting! Maybe I’ll make it to the shop one day π
(Oops! I just posted this as a review and THEN I notice the comment section where it should have gone. D’Oh!)
This looks like a solid recipe. I haven’t made it but I do make pastys here in St Ignace. I just wanted to make some comments. On the dough I always use lard. It tastes best. One of these days I’ll try shortening so I’ll know what I’m talking about. Tips: Don’t work the dough one fold more than you have to. This keeps it tender and flaky. Also keep it cold. Mix it up and toss it in the fridge while you make the filling. For the filling, many people use a 50/50 blend of beef and pork. It should be coarsely ground or even chopped. Before they go in the oven slit the tops (As YG shows in the pictures but doesn’t mention in the recipe.) This is important to let the steam from the vegetables out. I forgot once and my pasties came out soggy. These are easier to make than it sounds and they are SO good. They are like BLTs, the sum is greater than it’s parts. I don’t understand why they are mostly only made in the UP. I’ve often thought I should open a pasty shop in NYC and get rich, but then I’d have to live in NYC.
Thank you for your tips! I’ll add in the part about slitting the tops – forgot to write it! Love that analogy about BLT – the sum really is greater than its parts! Maybe I should open a shop in NYC. I’d love to live there π
I am so excited! These seem to be identical (both in appearance and substance,) to the pasties my mom, grandma, and aunties all made…This part of my family is from Niagara, WI., just a hop over the border from Iron Mountain, MI… Of course there is no written recipe for their pasties and they never actually “measured” any of the ingredients, so I am very glad to have found your post. Thank you.
P.S. These pasties were our “hot pockets” growing up LOL and much tastier and way more healthy.
You’ll have to know if you try these! Thanks so much Josie π I’ve never been to Niagara but I’m very familiar with Iron Mountain!
Thank you for the recipe! I grew up on the UP but haven’t been home in 10 years. I think I’ll make these tomorrow
Thanks Megan! I hope they turned out great π
Great recipe, make mine a little different, 50/50 mix of coarse ground chuck and pork, add more salt and pepper. My crust recipe is 1 cup crisp melted completely in 1 cup water, 1 tsp salt, 1 tsp vinegar and 3 cups flour, wrap in Saran and chill 3 hours.
Thanks for sharing
I now live in Charlotte, NC, however my grandparents lived on Cisco Lake near Watersmeet, Michigan. We traveled there from the lower peninsula every year. Those were the best summers ever and we were indoctrinated early on that the upper peninsula on Michigan was truly “God’s country”. My german grandma always served us pasties, with ketchup, and remains a special memory of my childhood. Thank you for the recipe. Can’t wait to prepare it for my Irish husband.
Thank you, Christine! I hope they were great π
I’m am Finnish and pasties are a big thing with us. I always thought this type was from Finnland.
Just want to let you know, I’m going to attempt these pasties tonight! However, we live on the state line of Louisiana and Mississippi, so I think I’ll be adding some spice to it π I can’t wait to try it!
I’m sure the’d be great with some more spice π let me know how they go!
How many does this recipe make?
Hi Carol! It makes six pasties. It can easily be doubled or tripled for more!
I’m surprised how many people don’t know the history of the pasty or think it is Finnish. Here is an article from Michigan Tech on the pasty history. My great grandfather was a miner who immigrated from Cornwall, England and settled in Diorite (near Ishpeming). My mother learned to make pasties from her grandmother and mother. There is definitely a more homemade way to make them and a more “commercial/mass production” type way.
http://www.hu.mtu.edu/vup/pasty/history.htm
So cool! Thanks for sharing, Gwen!
Thank you so much for posting this recipe, I plan to make it in a few days, and I CAN’T WAIT! But my question is, is it Self-Rising flour in the crust, or All Purpose? Im sure I should know this already, but I want to make sure cuz I’m making these for company. Thanks so much!
Hi Shanea! All purpose is fine – the crust doesn’t really need to rise at all. I hope they turned out! π
Hello, Leigha! Just wanted to thank you for such a wonderful (and easy!) recipe. I’m originally a troll but now live in Virginia and I have been craving a pastie from my youth. Your recipe hit the spot and is guaranteed to be a frequent repeat in this house. I am looking forward to trying it again when rutabagas are in season (I just added more carrots in their place.) Thanks again!
Hi Kira! I’m so glad they turned out great for you π thanks for commenting!
I grew up in the Lower Peninsula. But went to Suomi College (now Finland’s University) which is located in the Kewanaw Peninsula up in Hooper land (the Left thumb of course). Your recipe is the one I have been looking for!! Yay! I will be adding a little bit of gravy to mine. I love your blog!
I hope they turned out great, Sherri! Thank you π
I grew up in Maryland. My husbands grandmother grew up in PA. and they make them there also. I have eaten these for years and always make them in the winter and I will have enough for all year. I have even made these for friends and they loved them
Traditional pasties dont contain potatoes, its swede (rutabaga)
I made these tonight,they look and smell great!! My hubby is the yooperest and has been asking me to make some pasties this year. so…. I doubled the recipe and got 14. Not a bad start to my fall. So glad I tried your recipe,thanks
Thanks Char! So glad to hear it! Thanks for commenting π
This looks delicious! I can’t wait to make one of these. Thank you so much for sharing!
I dont have a pastry mixer; is mixing the dough by hand any different?
As long as it all gets evenly distributed it should be fine!
I made this recipe for a potluck and the only adjustment I made was to make them smaller. They were a big hit.
Awesome to hear! Thanks, Matthew!
Made these tonight and they were awesome!
Awesome! Thanks for sharing, Deb π
Hi there, Dan the old man here. I was raised in laurium mich. That’s 100 miles north of Marquette mich. I love pasty’s
I’m 65 and still make them by hand often . We used to cal it gods country .very good recipe.and glad to hear about the up thanks a lot dan
Hi Dan! I’m in Calumet quite a bit, so I know Laurium π I’m so glad you liked the post!
I realize I’m late to the party but I just found your recipe! I’m in San Diego, CA now but I’m originally from Baraga County and I’ve been feeling homesick lately. There are plenty of places to order pasties from but I wanted to make them myself. Your recipe is the closest I could find to what I was looking for, plus the quantity (6) is reasonable for a first attempt.
Thoughts on Yooper. I think pronunciation and part of the origin comes from calling residents of the Upper Peninsula or U.P., U.P-ers and it eventually morphed into the Yooper that we all now know and love. Don’t quote me on this though. Lol.
Thank you again for the recipe and I wish you continued success in your blogging future! Amazing job thus far. π
New subscriber! π
Thank you so much Jannett! Reading comments like this make me so happy π I hope you have much success with the recipe!
I just made these beauties! A double batch and will be making a single batch tomorrow! Yes, I ate one…froze the other 7. The recipe is perfection!
My dad used to own a cottage in Cheboygan (upper lower). We would go over the bridge and buy pastys. I’ve made them a few times however this recipe is awesome. The crust….oh the crust… yummmmmm! Thank you so much for sharing,
I’m so glad you liked them, Nancy! Comments like these are the best π the crust is definitely my favorite part too! It’s good with ketchup, gravy, or even just plain.
Try the original cornish recipe use skirt steak I believe it comes of the belly of the beef or rump will do just potatoes onion and Swede if you cut you veg except the onion into big chips and slice into pieces and put in cold water till you use them take them out shame lightly having them damp give steam off and keeps the filling moist put your potatoes and Swede on the pastry first them your diced onion then the steak it into small cube season with salt and pepper seal the pasty and bake the tip for the veg come from a old cornishman who’s mother made them like this inthe1900 lovely to hear that the pasty in alive and kicking in USA oh a the crimp around the edge was left for the knockers the mine piskes it us good luck as the knockers could lead the men to more tin chris
My mother was from Ishpeming (a true Yooper) and she would make these often. Brings back so many memories of her and the stories she would tell about living “Up-North”. So, today I am going to make pasties in her memory and have my family over to enjoy them and will share a few stories with them.
I hope they turned out, Gail! I’m so glad my recipe could help you and I hope it was a great time with your family π
I’m originally from Bessemer MI in the far western end of the UP. I also grew up eating pasties made by my Finnish relatives and then by my Italian mother-in-law. The recipes were similar to yours but we always added pats of butter on top of each pasty before folding over the crust and crimping the edges. My mother-in-law would mix melted butter into the meat and vegetable mixture. She also sprinkled little corn meal or flour on the baking sheets to absorb extra grease and once she removed them from the oven, she would cool them a bit on brown grocery bags. Pasties are still a big hit with my family and we’ve been in Minneapolis area for over 30 years. When I make them, I have to make at least 24 at a time with no carrots or rutabagas. Just meat, potatoes, onions, salt and pepper and little butter! A fare amount of work but oh so good. We also enjoy eating the leftovers cold. Just cut in half and eat like a sandwich ith some catsup on the side.
PS: I found your recipe when looking for a spice rub traditional to that used on porketta, another favorite from the UP.
I loved reading your comment, Rose, thank you for taking the time to write! I have a teacher from Bessemer. Adding butter sounds great…might have to try that next time!
I live in Anaconda Montana which is a short distance from Butte Montana and I make my pasties without carrots or rutabagas and I also make small cocktail pasties and my dough is made out of flour cream cheese and butter and those are a big hit over the holidays. I worked for a friend who had a pasty kitchen and she sold her pasties to the grocery stores in and around southwest Montana. I learned how to make the pasties from her and I am sure people in this area will remember her. Her name was Fran Crist and she sold them under the name of Fran’s Pasties.
Sorry Leigha but just like Pizza will never be made their own by Americans, the PASTY cannot be owned by another nationality “Finnish adopted them and made them their own”. They will always be Cornish. I do love a good Pasty no matter who makes them.
PastyIsCornish
I was born and raised in the UP, Copper City, MI. I’m from a family of 10 and my mom made pasties a lot. My dad worked in the copper mines and took pasties for lunch quite often. She used stew meat along with all the veggies you mentioned. She also put pats of butter in the slits. I don’t like the ground meat in some of the recipes I’ve seen.. Ate them with ketchup and saved the crust for last and ate it with a little salt on it ~ yum, yum. If you Google where pasties originated, they actually originated in England and the miner’s brought them to the UP.
Thank you much Leigha for sharing your recipe. Its very close to how my mom made them.
Kathy
Literally, I was Just Thinking about THIS- today! i’m from Midland, in the lower peninsula, now in Phoenix, and this Realtor wanted a great recipe for a pastie!! Thank You!!
I made them and they were great. I use to eat Cornish pasties in Australia and I miss them.
Hi Leigha,
I cannot wait to make these, but I just want to be sure. You don’t cook the ground beef or veggies before assembling the pasties?
Thanks
dave
For the life of me I don’t know how you got 6 bigdough ovals from that recipe! I barely was able to cover them and they’re was no edge to crimp.
I think I may have been able to get 3 decent size ovals from that batch.
If you have tips is appreciate them!
Hello I followed this recipe today and I’m having the worst time with the dough. I wonder if you have any additional tips for when it’s cracking open or sticking to everything?
I made it work (putting the dough btwn parchment paper and rolling it out) and they’re in the oven now ? but I was hoping maybe you had some tips so it would go easier next time?
I was born and raised in Laurium, in the Copper Copper County where both sets of my grandparents immigrated.
The fact is that the Cornish miners introduced the pasty recipe all the US and all over the world where they worked in various mines. The also came to the Upper Peninsula.
The Upper Peninsula became a melting pot of immigrants who came from all over Europe especially, to work in the copper or iron mines. They became lovers of the pasty & made them as well. They were French, Italians, Croatians, Yugoslavians, Irish, Norwegians, Swedes, Danes, to name a few not only the Finnish.
Born and raised a Yooper. Living in Lower MI now. My dad was a miner, and his favorite meal was a pastie. Iβve made them a lot. Iβve never frozen them. Once they are frozen after being fully cooked, how long should they bake and at what temp?
Being a Michigander I absolutely love Pasty’s from the UP and cannot wait to try this. My question is, do you cook the meat and veggies first? Or just use them raw and they cook in the oven.
These are great . Remember my
Mother making them and watched her close she made a lot of baked goods also , her trick was when rolling pastry she would flour a flour sack towel and roll the dough on it then when ready to fouls she lifted one edge of towel and folded the pastry then crimped edges with a fork damped in water to seal the edges better . Once baked usual dozen or 3 ext . Then put in fouls and freeze them until meal time . She would heat in oven in foil then serve . Ketchup or bottled chilly sauce . Heinz
She cooked threw the depression of little staples were available but could whip up a meal like a French chef .
Pasties were our favorite snack meal in the dead of winter in the middle of a snow storm next to a wood burned or warm coal stove. The pasties were a perfect combination as they also were heated on the wood burning stove top.
My Slovak grandmother was born in Ironwood. I’ve enjoyed pasties my whole life. Growing up in SE Michigan, with none of my friends knowing about pasties, I thought as a child that they were a Slovak dish! It wasn’t until I was an adult that I learned the background on them. My great-grandfather worked in the mines. I assume the Cornish, or maybe Finnish, wives shared the recipe with my great-grandmother. We always had them with cubed beef, and now, usually chicken. I will give your recipe a try – it looks great! And, yes, of course I have been to the U.P.!
I am wondering about when you warm up already baked pasties. Do you leave them in the aluminum foil to heat them up or do you take them out of the aluminum foil. We made a double batch to have when our daughter and her family are visiting us and they turned out great! We had to make extra and had some for supper.
I was taught the traditional pasty from my grandma Jerda. I have made them with more veggies and different meats. I’m a Yupper girl also.
I desperate need a place name to get mail order pasties. Can you help !e?
These look so good. They reminded me of my primary school days when at lunch time we could walk down the street and buy a pastie or curry and rice pie for lunch. Never be allowed now..
I will be making these next time I am on a baking kick. Thanks for posting!
Is it best to bake them and then freeze them? Or can you freeze them before baking and thaw and bake them when ready to eat them? I’m planning on making a triple batch to freeze for later.
I live in the lower part of Mi. We vacation in the U.P. at least twice a year in Grand Marais, MI. The only place Iβve had Pasties is from Lehtoβs. They are delicious. I canβt wait to use your recipe to make some. Thank you for sharing.
This bakery in Ironwood, Michigan, makes first-class pasties. Check out their website.
Rigonis Bakery, AC 906-932-3810, 110 S. Suffolk St., Ironwood Michigan 49938
https://www.rigonibakery.com
I just made it myself and found there to be a lot of meat. I was only able to get 4 pasties. I also question the amount of salt/beef ratio. The photo reflects 2 lbs. not 1 lb. The crust is also thinner in the photos. Yet it says to roll to 1/4″. If I make them again I will be making some changes. My dough was even dry! I just took them out of the oven. We shall see if it’s a repeat item on my dinner table. Can anyone update me on my questions?
Made these – will make them again! So good! I had extra filling so doubled the pastry recipe:)
I absolutely love pasties and have been eating them all of my 82 years. I was born and raised in Quinnesec which is 1/2 way between Iron Mountain and Norway and just across the Menominee River from Niagara, Wisc. In the early to late 1950’s, There used to be pastie buses that were parked along side of the US 2 road for drive up service and people would stop in and buy the pasties to go. Most of the people who were from the area would make their own. I have lived all around the USA and many places would have a bake shops that would sell pasties. Many churches would have bake sales with pasties as the main attraction. I still eat them today .
Can I cook the beef ahead of time? I have some cheaper ground beef and wanted to cook the fat off. My veggies are still raw. Will this cook alright this way?
This is not a true pasti! The original is made with cubed beef and pork, slices of potato, rutabaga and onion. 2 tbs of water and 3 dabs of butter. Definitely no shredded vegetables especially carrots or ground beef!