{"id":104271,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/upper-peninsula-pasties\/"},"modified":"2024-04-12T16:23:58","modified_gmt":"2024-04-12T21:23:58","slug":"upper-peninsula-pasties","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/upper-peninsula-pasties\/","title":{"rendered":"Pasties"},"content":{"rendered":"
Pasties are handheld turnovers filled with meat and vegetables. These savory stuffed pies were originally made for miners in Cornwall, England, to take down into the pits during \u201ccrib\u201d time (meal time) because they were an easy, portable and sustaining food. Once the Cornish mining industry collapsed in the 1800s, the workers emigrated all over the world (including to Michigan\u2019s upper peninsula) for a new start, bearing the recipe for their national dish.<\/p>\n
The difference between a Michigan pasty and a Cornish pasty<\/a> is simply where it\u2019s made. While the two pasties have generally the same ingredients, the Cornish pasty holds a protected geographical indication (PGI) from the European Union\u2014meaning that you can\u2019t call it a Cornish pasty unless it\u2019s made in Cornwall, England.<\/p>\n While it\u2019s not an official difference, we\u2019ve noticed that a Michigan pasty often uses boiling water to make the pasty dough, while a Cornish pasty often uses cold water. Using boiling water makes it a \u201chot-water crust,\u201d and this technique creates a much more pliable dough that resists cracking and tearing. Perfect for shaping and assembling pasties!<\/p>\n In a large bowl, stir together the shortening and the boiling water until the shortening is melted.<\/p>\n Gradually stir in the flour and salt until a very soft dough is formed. Cover the bowl with storage wrap and refrigerate it for 1 hour and 30 minutes.<\/p>\n Cut the red potatoes and rutabagas into 1\/8- or 1\/4-inch cubes. If the cubes are too large or too uneven, the vegetables will not cook properly.<\/p>\n In a large bowl, gently combine the ground beef and pork and crumble the meat. Add in the potatoes, rutabagas, onions and seasonings, and stir gently until everything is evenly combined.<\/p>\n Preheat the oven to 350\u00b0F. Divide the dough into 12 equal portions. On a floured surface, roll out one portion at a time into an 8-inch circle.<\/p>\n Mound 1-1\/2 to 2 cups of the filling on half of each circle. Dot the top of the filling with 1 teaspoon of butter.<\/p>\n Use your fingers or a pastry brush and moisten the edge of the dough with room-temperature water.<\/p>\n Carefully fold the dough over the filling and press the edge with a fork to seal the pasty.<\/p>\n Place the pasties on ungreased baking sheets. Cut several slits in the tops of the pasties to allow steam to escape. For a lacquered shine, brush the outsides of the pasties with cream or a beaten egg.<\/p>\n Bake the pasties for about one hour, until they\u2019re golden brown.<\/p>\n Cool the pasties on wire racks at room temperature. Serve them hot or cold. Store any leftover pasties in the refrigerator.<\/p>\n To store pasties, cool them completely to room temperature then place them in an airtight container or resealable bag. Keep them in the fridge for up to three days. Eat them cold or reheat them in a microwave. Use an oven or toaster oven for a crispier crust.<\/p>\n Since pasties were made to be an easy, portable meal, you can enjoy these on their own, or as part of a picnic spread. Take them to the park or to the beach and pair them with other picnic sides dishes<\/a>.<\/p>\n No, do not cook the pasty filling beforehand. It\u2019s traditional to stuff the dough with the uncooked filling and let it all bake together in order to create a gravy inside the pasty. Plus, the dough needs a long time to bake, so you wouldn’t be cutting down on baking time by pre-cooking. Pre-cooking the filling will also dry out the ground meat. Just make sure the pasties reach their internal food safe cooking temperature<\/a> of 160\u00b0.<\/p>\n","protected":false},"excerpt":{"rendered":" Next time you need an easy, portable meal for a picnic or road trip, bake a batch of these handheld pasties. They also make a satiating and savory snack.<\/p>\n","protected":false},"author":7061,"featured_media":1978713,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,307308,305615,305338,304358,304328,305271,304292,305487,305334,304515,303966,307320,307388,304368,303887,306848,304297,304268,307307,307698,305684,307383,307739,304558,324623,307750,303994,304150,303883,307614,304353],"categories-v2":[308500,309439,310347,310890,340136,308988,308319,308984,308481,309216,308305,310796,309337,308880,308495,310362,310413,308745,308478,309603,308308,259483,310342,310669,311074,310410,310706,308910,309177,310715,308528,309434,308476,310591,309005],"coauthors":[342012],"recommended_recipes":[{"post_title":"Beef Pasties","post_link":"\/recipes\/beef-pasties\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7942_LM963641D1C-4.jpg"},{"post_title":"English Pasties","post_link":"\/recipes\/english-pasties\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3809_coumay92p51atran-2.jpg"},{"post_title":"Cornish Pasties","post_link":"\/recipes\/cornish-pasties\/","post_image":"\/wp-content\/uploads\/2019\/11\/Cornish-Pasties_EXPS_TOHAM20_243828_E11_08_4b-1.jpg"},{"post_title":"Hometown Pasty Pies","post_link":"\/recipes\/hometown-pasty-pies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Hometown-Pasty-Pies_exps139581_TH2257746A07_05_5bC_RMS-4.jpg"},{"post_title":"Herbed Cornish Pasties","post_link":"\/recipes\/herbed-cornish-pasties\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1638_CW0081C29A.jpg"},{"post_title":"Mother's Pasties","post_link":"\/recipes\/mother-s-pasties\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9742_RM10022C45C-3.jpg"},{"post_title":"Apple Pie 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Crescents","post_link":"\/recipes\/beef-stuffed-crescents\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26899_BEA1449745D40A.jpg"},{"post_title":"Louisiana Meat Pies","post_link":"\/recipes\/louisiana-meat-pies\/","post_image":"\/wp-content\/uploads\/2025\/02\/Louisiana-Meat-Pies_EXPS_TOHD25_271200_JonathanMelendez_06.jpg"},{"post_title":"Goat Cheese & Onion Pastries","post_link":"\/recipes\/goat-cheese-onion-pastries\/","post_image":"\/wp-content\/uploads\/2018\/01\/Goat-Cheese-Onion-Pastries_EXPS_THCA17_48736_B05_17_2b-4.jpg"},{"post_title":"Puff Pastry Danishes","post_link":"\/recipes\/puff-pastry-danishes\/","post_image":"\/wp-content\/uploads\/2024\/11\/Puff-Pastry-Danishes_EXPS_TOHD24_139153_AbbeyLittlejohn_06.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_FT24_3096_EC_021524_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/upper-peninsula-pasties\/","name":"Pasties","datePublished":"2018-01-01","dateModified":"2024-04-12","prepTime":"PT35M","cookTime":"PT60M","totalTime":"PT01H35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/EXPS_FT24_3096_EC_021524_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner","Lunch"],"description":"Next time you need an easy, portable meal for a picnic or road trip, bake a batch of these handheld pasties. They also make a satiating and savory snack.","recipeIngredient":["2 cups shortening","2 cups boiling water","5-1\/2 to 6 cups all-purpose flour","2 teaspoons salt","FILLING:","6 medium red potatoes (about 3 pounds), peeled","2 small rutabagas (about 1-1\/2 pounds), peeled","1 pound ground beef","1\/2 pound ground pork","2 medium onions, chopped into 1\/4-inch pieces","3 teaspoons salt","2 teaspoons pepper","2 teaspoons garlic powder","1\/4 cup butter","Optional: Half-and-half cream or a lightly beaten large egg"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","text":"In a large bowl, stir together the shortening and the boiling water until the shortening is melted. Gradually stir in the flour and salt until a very soft dough is formed. Cover the bowl with storage wrap and refrigerate it for 1 hour and 30 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pasties_PS_TOHVS24_3096_MR_03_25_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Create the filling","text":"Cut the red potatoes and rutabagas into 1\/8- or 1\/4-inch cubes. If the cubes are too large or too uneven, the vegetables will not cook properly. In a large bowl, gently combine the ground beef and pork and crumble the meat. Add in the potatoes, rutabagas, onions and seasonings, and stir gently until everything is evenly combined.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pasties_PS_TOHVS24_3096_MR_03_25_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roll out the dough","text":"Preheat the oven to 350\u00b0F. Divide the dough into 12 equal portions. On a floured surface, roll out one portion at a time into an 8-inch circle.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pasties_PS_TOHVS24_3096_MR_03_25_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fill and fold","text":"Mound 1-1\/2 to 2 cups of the filling on half of each circle. Dot the top of the filling with 1 teaspoon of butter. Use your fingers or a pastry brush and moisten the edge of the dough with room-temperature water. Carefully fold the dough over the filling and press the edge with a fork to seal the pasty.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pasties_PS_TOHVS24_3096_MR_03_25_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the pasties","text":"Place the pasties on ungreased baking sheets. Cut several slits in the tops of the pasties to allow steam to escape. For a lacquered shine, brush the outsides of the pasties with cream or a beaten egg. Bake the pasties for about one hour, until they\u2019re golden brown. Cool the pasties on wire racks at room temperature. Serve them hot or cold. Store any leftover pasties in the refrigerator.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Pasties_PS_TOHVS24_3096_MR_03_25_7.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 757 calories","fatContent":"44g fat (13g saturated fat)","cholesterolContent":"46mg cholesterol","sodiumContent":"1060mg sodium","carbohydrateContent":"69g carbohydrate (5g sugars","fiberContent":"5g fiber)","proteinContent":"19g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4920635,"reviewCount":63,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, British","video":{"@type":"VideoObject","name":"Upper Peninsula Pasties","description":"Check out this video for how to make Upper Peninsula Pasties","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpthumbnailsprod\/UpperPeninsulaPasties%20DIYD%203096%20042621%20H_thumbnail.jpeg"],"uploadDate":"2021-07-9 15:32:01","duration":"P0DT0H2M23S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/05\/UpperPeninsulaPasties_DIYD_3096_042621_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"user9301"},"reviewBody":" This can also be made as one bigger meat pie in a 9 inch pie crust and cut and served in slices. Much easier for serving a family. Also, here in the U.P. ,we do not use ground beef as in \"hamburger\" meat. It should be coarsely ground beef ground to about the size a pea or slightly larger. Pats of butter inside are necessary for it not to be too dry.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nick034"},"reviewBody":" I have fresh rutabas from my garden so I looked up a pastie recipe and ended up here. I made a batch today and they turned out Great. This recipe is really good. I made a few modifications: 1) Substituted beer for water. 2) Substitued 2 sticks REAL butter and 1 cup LARD for shortening. I don't eat any hydrogenated oils. 3) I skipped the garlic. 4) I added some carrots. 5) I used all beef, no pork. I've been eating Yooper pasties since the 1970s. Mine were every bit as good as the best UP Pasties I ever had, and the includes Peterson's just east of Munising that closed back in the 1980s. Theirs were the best.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kelly2819"},"reviewBody":"This is a great base recipe to make pasties with. I altered it quite a bit, but the biggest edit that needs to be made is prep time! It takes at least 1.5 - 2 hours to prep all ingredients and put the pasties together - at least to make 12, as the recipe suggests. Making these as shown in the recipe (counting fridge, prep and bake time is an all day affair! It\u2019s worth it though!\nHere\u2019s how I changed up the recipe. For the dough, I used 2 cups of whole wheat flour, and 3 1\/2 cups of white flour. I substituted a half cup of lard and three sticks of butter in place of the margarine. Adding butter makes a huge difference! I tend to put whatever I feel like into the filling, but I mostly stick to root vegetables and squash for substitutes. I have an allergy sensitivity to potatoes, so today I subbed in butterkin squash for the potatoes, and also added carrots, garlic, apples and fresh basil and lemon thyme from my garden. I subbed in ground Turkey for the beef.\u00a0Everything else stayed the same. They were absolutely amazing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Doug117"},"reviewBody":" This was my first attempt. The filling was delicious. I used the butter and lard combination suggested by others. I have not worked with dough very much so I find it didn't come out how I hoped which I blame entirely on my lack of experience not the recipe. Turns out it needed more than 90 minutes in my fridge to chill it. <\/p> <\/p> The one thing I will say is the prep time listed is fantasy. Do the math.... 12 individual servings is less than 3 minutes each alone. How much time will you spend peeling 3 pounds of potatoes and chopping them into 1\/8 - 1\/4 inch dice, now do the same for the rutabaga. I would plan 90 minutes of prep and it may take you more.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CYNTHIA6802"},"reviewBody":" Oh my gosh!! I love this recipe, especially the dough because it's so easy to work with. Delicious!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kevin722"},"reviewBody":"I am cooking four of them right now...........The dough is the dough I've been looking for for 25 years!! I think.........We will see","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Naa409"},"reviewBody":" I really like this recipe but agree with some of the other comments that substituting some butter in the crust instead of just lard gives it better flavor. Butter flavored Crisco might also work but I haven't tried that. I also added a small amount of chopped carrots to add flavor and color because this was our families traditional method growing up. Great recipe and the dough couldn't be easier! I like how the hot water crust holds together much better than a cold dough. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lori776"},"reviewBody":" This was my first attempt at making my own pasties. We usually get them from Lehto's but my daughter is sensitive to gluten and it's hard to find a gluten free pasty. So I found this recipe and gave it a go with a few modifications.<\/p> <\/p> 1-I used a 1 for 1 substition of gluten free all purpose flour (namaste brand from costco).<\/p> 2-like others I used half butter and half organic shortening (palm oil) for the crust<\/p> 3-only used hamburger (didn't have any pork)<\/p> 4-added a few carrots<\/p> 5-added some paprika and basil for extra flavor<\/p> <\/p> The crust turned out great with the gf flour. I could roll it out without it crumbling apart and it was flaky when baked. The filling tasted great too. I made them a little bigger so I ended up naming them for 75 minutes. Overall they were great...would definitely make them again.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rolygrandmapoly"},"reviewBody":" First time making these and it was a long process! So excited to try them\u2026. In oven baking now! <\/p> Love the ease of the crust\u2026. Rolled out great! I did not have enough filling for 12, only 7 though.<\/p> I did 1 stick Crisco and 2 sticks butter for crust as suggested. Didn\u2019t have pork so used ground bison. Added more butter to finished pies\u2026.. everything else remained the same! <\/p> Can\u2019t wait to try!! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kim7057"},"reviewBody":" I have made this recipe a few times and it is definitely a family favorite.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Michael3784"},"reviewBody":" I made this recipe last night other than I evidently over filled my pasties so I ran out of filling and my pinch closure didn't look there best, they turned out great!<\/p> Changes I made was 1 cup lard and 1 cup unsalted butter instead of shortening and I used Kerry Gold garlic herb butter inside and instead of garlic powder I used fresh garlic in the filling.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Carol"},"reviewBody":"Many years ago we visited our friends' cabin in the U.P. every summer and eating pasties was one of the highlights! A few years ago we made what will probably be our last trip back to the U.P. and of course we stopped for pasties! I found this recipe and couldn't resist trying it. It tastes just like the pasties we always had in the U.P. The crust is delicious. I brush it with egg and it comes out perfect! The meat\/vegetable mixture is wonderful! I did add some carrot to it, but other than that I followed the recipe. FYI - allow plenty of time to cut\/cube the rutabaga and potatoes - just a little time consuming, but SO worth it! I froze the unbaked ones and thawed them before baking. The potatoes did turn color inside, but the flavor was the same. Next time I will bake them all, then freeze them. As hard as it is to do, we have found that if you let them cool for a good 15-20 minutes after they come out of the oven they have a better flavor, rather than eating them hot out of the oven. But, that does take some will power! Will definitely be making these again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"William"},"reviewBody":"As a chef I decreased the amount of shortening to 1 cup and added 2 sticks (1 cup) of butter. It makes a more flavorful crust as well as flakier. I also doubled the butter inside the pasty and used butter cubes instead of \"dotting\" using cold butter cubes allows the butter to melt slowly and baste the filling.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Liz"},"reviewBody":"Delicious! This was my first time making pasties, and they turned out great. I loved the ease of working with this dough and the way it baked to perfection (I brushed with half and half to achieve the golden crust). I added some carrots from my garden, and just a tad more meat to maintain the ratio. As a native Yooper with some Finish heritage, I say Thanks, eh!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lindsay"},"reviewBody":"I'd like to start by saying that I grew up in Michigan, and I liked these a lot. There are far too many pasty snobs in the comments. Everyone likes their the way they grew up eating them- just alter the recipe if you need to. Or not, this one works great. Lots of chopping, but comes together easy enough. I ended up with 6 nicely sized pasties and enough extra filling for 2 more, which I put in the freezer. The meat sticks to itself rather than mixing with the veggies, so it was tricky to get a good meat:veggie ratio throughout, but this is probably a rookie mistake. The dough worked out great. It was flaky and tasty, yet sturdy enough to be picked up and eaten by hand (the best way!). I wish I could post a picture. My alterations included: - Subbing ground pork for more beef (grocery store was out of ground pork) - Adding a carrot - No garlic - Forgot the pats of butter inside - No cream or egg on top These turned out just the way I like them. Even comparable to Muldoon's, though I need to work on the presentation! Ignore the naysayers and give these a try.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CollyJackson"},"reviewBody":"I've lived in Michigan all my life & U.P. pasties are hard to duplicate. These are great! I never had a recipe for the dough before, thank you. Loved them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MARY0793"},"reviewBody":" I live in the up and these are the best<\/p> <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KatyE"},"reviewBody":"Standing up and cheering for you, GammyD. It's funny that I saw your response now, because it was actually back in October that I first tasted this recipe. I'm from Michigan, too, but I believe you would call me a troll (I live under the bridge, for you non-Michiganders; I'll forgive that), so I don't have too much experience with pasties. What experience I did have, I wondered what on earth was the big deal. They've always been dry as a bone and bland. So when my daughter was going to do a special class at school that focused on Michigan foods, and they planned to make pasties, I wasn't too excited. However, as I helped out, I realized how easy they are to make, and this dough is amazing. I couldn't believe how easy it is to work with! Still, it's not worth it if they don't taste good. These were delicious. THAT is a good crust. Not the hard-to-swallow dry crusts that I had eaten before. As for the garlic, I can't think of a time when I use ground beef that I don't use garlic powder. So I am totally with you on that. As for all the other criticism....whatever. Yes, we did have lots of leftover filling. And you know what? The teacher took that leftover filling and made a delicious cheeseburger potato soup for the kids' lunch on the last day. It was so good that I am planning on the same thing later this week, so hopefully I have leftover filling once tonight's pasties are assembled!People are funny. Especially with regional recipes, people seem to think that their way is the only way. How boring would that be? Of course some small changes get made over generations and within families. I personally have at least 5 various spaghetti recipes. It depends on my mood. Frankly, if I had nothing but the pasties that I had in the past, I wouldn't be making them tonight. So thank you for your recipe. My daughter is very excited for dinner tonight.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"VCarr-Walden"},"reviewBody":"I'm from Munising, my grandmother was English, my mother was English and Irish, one of my best friends is the pasties maker\/baker at Muldoons Pasty and Gifts in Munising - In 2001, Muldoons was awarded the \"U.P. People's Choice Award\" as the result of a taste test conducted at the Upper Peninsula Tourism Conference and l have friends who make pasties at the Moose Lodge - they are great pasties. So pasties are a big thing for my family and I. Grandma's and my mom's crust recipe calls for lard, I make mine with Crisco (just because it's easier to find and keep on hand), Muldoons uses a different shortening - I'm actually trying out that one today. Our families recipe that I grew up on calls for ground beef and pork in a large grind (my dad used to do the meat grinding), potatoes, carrots, rutabaga, onions, salt and pepper, and a pat of butter in each pasty. All of the vegetables needed to be a quarter inch dise - my mom made sure it was diced correctly and not to big. Make sure you have enough salt and pepper and adjust if needed. Our family recipe and Muldoon's are similar. This recipe appears to be fairly good and easy. I'll have to try the crust recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Debbie"},"reviewBody":"I learned how to make pasties from my husband's great aunt 25 years ago. She grew up in Ishpiming........ the family's recipe is pretty similar to yours (no rutebega or ground pork, but I may try next time I make) I have always had issues with the pastry dough, and everytime I make them, I search for crust recipes that will work for me (so I don't have to buy premade crusts) I have NEVER had any luck until I made this crust recipe yesterday?? (made 2 batches of the crust and both turned out). Thank you for sharing the recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DaleGauthier"},"reviewBody":"This is very good, my family is from just west of Bagara by Pelkie in a small town of Gauthier, Michigan in the UP all of the family were in the copper mines or loggers, this recipe is good but they all use stewing beef and carrots in all the pasties which has more flavor and holds moister better then ground beef. This was my grandmothers recipes. All other in this recipe also.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Upper Peninsula Pasties","description":"Check out this video for how to make Upper Peninsula Pasties","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/05\/UpperPeninsulaPasties_DIYD_3096_042621_H.mp4","duration":"143","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/05\/Upper-Peninsula-Pasties_EXPS_THSO18_3096_D04_18_8b-4.jpg","advertising":true,"jw_id":"qPUesVrp","jw_url":"http:\/\/content.jwplatform.com\/videos\/qPUesVrp-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/qPUesVrp\/poster.jpg?width=720","jw_publish_date":"07\/08\/2021"},"rms_legacy_id":"3096","romance_copy_dek":"Next time you need an easy, portable meal for a picnic or road trip, bake a batch of these handheld pasties. They also make a satiating and savory snack.","enhanced_recipe_title":"Upper Peninsula Pasties","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups shortening","IngredientText":"2 cups shortening"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups boiling water","IngredientText":"2 cups boiling water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5-1\/2 to 6 cups all-purpose flour","IngredientText":"5-1\/2 to 6 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons salt","IngredientText":"2 teaspoons salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"FILLING:<\/b>","IngredientText":"FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 medium red potatoes (about 3 pounds), peeled ","IngredientText":"6 medium red potatoes (about 3 pounds), peeled "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 small rutabagas (about 1-1\/2 pounds), peeled","IngredientText":"2 small rutabagas (about 1-1\/2 pounds), peeled"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound ground beef","IngredientText":"1 pound ground beef"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 pound ground pork","IngredientText":"1\/2 pound ground pork"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 medium onions, chopped into 1\/4-inch pieces","IngredientText":"2 medium onions, chopped into 1\/4-inch pieces"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 teaspoons salt","IngredientText":"3 teaspoons salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons pepper","IngredientText":"2 teaspoons pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons garlic powder","IngredientText":"2 teaspoons garlic powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup butter","IngredientText":"1\/4 cup butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional: Half-and-half cream or a lightly beaten large egg","IngredientText":"Optional: Half-and-half cream or a lightly beaten large egg"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_FT24_3096_EC_021524_1.jpg","RecipeId":3096,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Upper Peninsula Pasties Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"42217\"]","RecipeAttachmentFileName":"EXPS_FT24_3096_EC_021524_1.jpg","ContributorId":null,"Firstname":"Carole","Lastname":"Derifield","City":"Valdez","StateDescription":"Alaska","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 35 min. + chilling Bake: 1 hour","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Upper Peninsula Pasties","SubmittedTitle":"Upper Peninsula Pasties","RecipeTypeId":1,"AverageRating":4.49,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_THSO18_3096_D04_18_8b.jpg","PreparationTimeInMinutes":35,"CookTimeInMinutes":60,"TotalTimeInMinutes":95,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Upper Peninsula Pasties","OriginalSourceProject":"Upper Peninsula Pasties","ContestPlacement":"1st Place","Trailer":" I searched for this recipe after tasting my first pasty while in England. These were very flavorful, but not quite as good as what I had there. This might have been due to my choice of beef. I also might try adding some butter to the crust. Still, these were a big hit with my family and I will make them again.<\/p>","CommentId":27,"DateRated":"06\/26\/2018 03:09","GUID":"51c6cd2627354cab81c2940bdcb8cacc","MemberId":9295938,"Rating":4,"ScreenName":"Melissa","SubmittedDate":"06\/26\/2018 03:09"},{"Comment":" I really really wanted to like these . I directed a tour to UP a few years back and my group at these at Tahquemonon Falls so I was excited to find this recipe. I guess it's me but family and I didn't care for these. I threw them out. \"-( I have read great reviews on this recipe, so something went terrible wrong on my end. The filling was good.. That is why it is receiving 4 stars<\/p>","CommentId":28,"DateRated":"06\/14\/2018 17:14","GUID":"207463ee6c774674bdf53bb47ea254b3","MemberId":1604521,"Rating":4,"ScreenName":"ms11145","SubmittedDate":"06\/14\/2018 17:14"},{"Comment":" Standing up and cheering for you, GammyD. It's funny that I saw your response now, because it was actually back in October that I first tasted this recipe. I'm from Michigan, too, but I believe you would call me a troll (I live under the bridge, for you non-Michiganders; I'll forgive that), so I don't have too much experience with pasties. What experience I did have, I wondered what on earth was the big deal. They've always been dry as a bone and bland. So when my daughter was going to do a special class at school that focused on Michigan foods, and they planned to make pasties, I wasn't too excited. However, as I helped out, I realized how easy they are to make, and this dough is amazing. I couldn't believe how easy it is to work with! Still, it's not worth it if they don't taste good. These were delicious. THAT is a good crust. Not the hard-to-swallow dry crusts that I had eaten before. As for the garlic, I can't think of a time when I use ground beef that I don't use garlic powder. So I am totally with you on that. As for all the other criticism....whatever. Yes, we did have lots of leftover filling. And you know what? The teacher took that leftover filling and made a delicious cheeseburger potato soup for the kids' lunch on the last day. It was so good that I am planning on the same thing later this week, so hopefully I have leftover filling once tonight's pasties are assembled!<\/p> People are funny. Especially with regional recipes, people seem to think that their way is the only way. How boring would that be? Of course some small changes get made over generations and within families. I personally have at least 5 various spaghetti recipes. It depends on my mood. Frankly, if I had nothing but the pasties that I had in the past, I wouldn't be making them tonight. So thank you for your recipe. My daughter is very excited for dinner tonight.<\/p>","CommentId":29,"DateRated":"02\/27\/2018 19:11","GUID":"7e37aebc629e4de894a12cb095f78a4d","MemberId":9430288,"Rating":5,"ScreenName":"Katy","SubmittedDate":"02\/27\/2018 19:11"},{"Comment":" Did it ever occur to anyone that taste of home made some changes to my recipe? I never use cream either geeze bunch of critics. I've never put anything on my crust. I also had in my recipe where i used chopped beef and pork that I did myself which they omitted as well. I don't like carrots in mine so why add them? Also yes I can use all the filling gotta roll that crust thin. If you can't I don't know make another batch of crust. Simple as that. They freeze great. Then you'll have available when you get the craving. I make about 40 at a time. I don't know bout most but we all cook different to our own liking. I learned from the best my Finnish gramma, my mom and other gram both neither cornish or Finn. I was born and raised in Hancock and I've eaten many. I make mine a combo of all 3 how they make theirs because that's how \"i\" like them! I hate lard it's old fashioned and would never use in this day and age. Don't nitpick using red potato until you try it with some garlic powder flavoring along with alot of salt and pepper is how \"i\" like my pasties. Ird not garlicky I add enough to add some more flavor cuz I love garlic! I'm sure all the miners wives back in the day used whatever potato and meat, etc. they had. Not many choices and poor. Just an FYI from this Yooper who makes it her way but it's still very much a yooper tradition! I<\/p> don't think i've ever had any two pasties that were the alike in the Yoop and I've enjoyed most except the ones made with heavy old lard! Thanks to those who have an open mind ??<\/p>","CommentId":30,"DateRated":"","GUID":"13c01022b98d4670a89229bc8f8df3d0","MemberId":1675696,"Rating":0,"ScreenName":"GammyD","SubmittedDate":"02\/21\/2018 23:26"},{"Comment":" I'm making these tomorrow. Recipe sounds authentic. I'm curious though, what is creating such a high carb count on these? 92 seems like an awful lot for a 10\" diameter piece of dough, with a few cubed potatoes. I'm diabetic, so I suppose I can cut it down to an 8\" diameter, and take out some of the taters to whittle down the carb count.<\/p>","CommentId":31,"DateRated":"","GUID":"fb3b6242008846ef9f864e817b2bb5e8","MemberId":9411716,"Rating":0,"ScreenName":"Todd","SubmittedDate":"01\/21\/2018 01:38"},{"Comment":" Oh beloved pasties! Grew up a Yooper. As stated by others, they are Cornish, adopted by the Finnish, English, Croatian-even Italian miners of the U.P. The ultimate U.P. comfort food! All of our Grandmas' recipes are the best, yes? This recipe is not close to mine-except for the firm crust using boiling water. Makes the crust firm enough to make perfectly portable pasty. Russet potatoes, no garlic, no cream. (Cream was not something a poor miner's family would use in an everyday lunch.) Double the crust and make more, smaller pasties. Not a true U.P. old-time recipe.<\/p>","CommentId":32,"DateRated":"","GUID":"82266725fe0641398ba3847f127bf0df","MemberId":8027573,"Rating":0,"ScreenName":"peanutsnona76","SubmittedDate":"10\/30\/2017 18:25"},{"Comment":" The dough recipe is good, but this is waaaay too much filling for 12 pasties. I made another half batch of dough for a total of 18 pasties and it was still too much filling. Got annoyed and threw the rest of the filling in a baking dish with a sheet of puff pastry on top. Next time will start with 2 lbs of meat and 2 lbs of potatoes and see what happens.<\/p>","CommentId":33,"DateRated":"04\/13\/2017 15:32","GUID":"ad7855306d4f4c2ab32c48c65b4d9b8f","MemberId":8269847,"Rating":3,"ScreenName":"heather5278","SubmittedDate":"04\/13\/2017 15:32"},{"Comment":" I am originally from the UP too. I make these every so often. I have not made this recipe but close to what I make. I use round steak instead of hamburger. Just a helpful hint . . . use a cover of a pot to cut out the dough for pasty like a cookie cutter.<\/p>","CommentId":34,"DateRated":"03\/23\/2017 08:22","GUID":"8eb350c870734221ace8a00394394656","MemberId":7157325,"Rating":5,"ScreenName":"kping","SubmittedDate":"03\/23\/2017 08:22"},{"Comment":" Great recipe. I grew up eating pasties, & every family has their own take on how they should be made...apparently some people on here believe their way is the only way. I believe that the pasty was invented to use up leftovers, or whatever suitable ingredients you have on hand, which is what we often did. We also frequently used venison or a combination of venison with pork.<\/p>","CommentId":35,"DateRated":"05\/01\/2016 23:37","GUID":"3abb538d97894b83875064d59f204e8e","MemberId":5836839,"Rating":5,"ScreenName":"sugarcrystal","SubmittedDate":"05\/01\/2016 23:37"},{"Comment":" The are not UP Pasties they are Finnish pasties. Pasties came to the UP from Cornwall England that were a staple of the miners lives. Never was the meat ground. That's just for starters,<\/p>","CommentId":36,"DateRated":"11\/26\/2015 15:49","GUID":"3c16754d3b4048eeae112f5d265e963c","MemberId":8638548,"Rating":2,"ScreenName":"Lcorynmu","SubmittedDate":"11\/26\/2015 15:49"},{"Comment":" Interesting twist on the traditional. And sorry yourmominem, pasties came from Cornwall, UK.<\/p>","CommentId":37,"DateRated":"11\/18\/2015 17:53","GUID":"8e1ba50fe65e4018943a0239ee0e4104","MemberId":8624854,"Rating":3,"ScreenName":"81chains","SubmittedDate":"11\/18\/2015 17:53"},{"Comment":" There is No Garlic in the Traditional Pasty or Cream! I've lived in the U.P my whole life,now 45. If you add this you won't have the original.We also don't use Red potatoes,we use Russett,also a lot of pasty makers up here add some carrots<\/p>","CommentId":38,"DateRated":"11\/16\/2015 08:03","GUID":"92d9c788d39b4db3b1f62e969fab3a6d","MemberId":8619395,"Rating":3,"ScreenName":"Lisa52270","SubmittedDate":"11\/16\/2015 07:59"},{"Comment":" Great recipe and dough is perfect for Pasties but this makes way too much filing for 12 of them. You could easily cut it in half and have more than enough.<\/p>","CommentId":39,"DateRated":"10\/04\/2015 16:46","GUID":"73413b27cfdc4a9b8712bf41b57d6b8d","MemberId":8557733,"Rating":5,"ScreenName":"STraye30","SubmittedDate":"10\/04\/2015 16:46"},{"Comment":" The Pasty was brought to the UP via Cornish miners, not Finlanders! The Finns and others adopted them as their own. Being a Yooper all my life, never heard of Garlic in Pasties and they always use Russet Potatoes as that is what they grow there. UP has huge potato farms.<\/p>","CommentId":40,"DateRated":"02\/20\/2015 16:49","GUID":"0f051cb2f9db41998db5da40df2df9ff","MemberId":8266487,"Rating":2,"ScreenName":"redduck900","SubmittedDate":"02\/20\/2015 16:49"},{"Comment":" Great receipe!<\/p> The U.P pasty was brought to Northern Michigan via the Finlanders. You English folk can stick to the delicious Fish and Chips claim to fame lol.<\/p>","CommentId":41,"DateRated":"01\/18\/2015 13:25","GUID":"2413df9f350e423285e8e02e02f3701d","MemberId":8218106,"Rating":5,"ScreenName":"yourmominem","SubmittedDate":"01\/18\/2015 13:25"},{"Comment":" I'm making some today usually make pasty pie but going to hand some out and I usually use butter for my crust I'm going to try yours let you know how it turns out just got done making my pastys crust was awesome will definitely use it again<\/p>","CommentId":42,"DateRated":"12\/11\/2014 16:09","GUID":"1f0b8443b8984559b06226bc86e97e56","MemberId":8151552,"Rating":5,"ScreenName":"tinkerbell40","SubmittedDate":"12\/11\/2014 10:51"},{"Comment":" This is my second time making this recipe and I really enjoyed it. I could not mound 2 cups of filling for each pasty if I make 12 pasties. Each pasty takes a heaping 1 C of filling. I made half of my pasties with regular potatoes and half with sweet potatoes. I used 2 # of ground beef and 1 # of turkey. Although I've also had success making them with all ground beef. If you follow the recipe and make 12 pasties they are very large and filling! The dough is really forgiving and easy to work with. I was able to roll it out quite thing without it tearing. I definitely will be making this again in the future. They also freeze beautifully. I let them cool completely and then wrap them individually before freezing. They can be reheated in the oven or microwave.<\/p>","CommentId":43,"DateRated":"12\/08\/2014 13:32","GUID":"e2e2bb8add4346529dd4b6153c1c4cb9","MemberId":8144954,"Rating":5,"ScreenName":"vanillablue","SubmittedDate":"12\/08\/2014 13:32"},{"Comment":" These were awesome. I did use ready made pie crusts. I will try the crust recipe next time, and there will definitely be a next time. Thanks for sharing.<\/p>","CommentId":44,"DateRated":"11\/24\/2014 19:55","GUID":"5832f7fef05f4e8bbc752cc96117a433","MemberId":8121051,"Rating":5,"ScreenName":"bigdaddycook","SubmittedDate":"11\/24\/2014 19:54"},{"Comment":" we make these all the ntime<\/p>","CommentId":45,"DateRated":"10\/21\/2014 18:15","GUID":"08a18d04049d41f3928cdc1d2bfbfdbd","MemberId":8048347,"Rating":5,"ScreenName":"jfb44","SubmittedDate":"10\/21\/2014 18:15"},{"Comment":" I loved the crust recipe. I'm from Houghton MI. I grew up on pasties. My mom makes the best pasties but I could never get her crust right unless she was standing next to me telling me what to do. Well now I finally found a great recipe. Of course I add carrots also. I did cut back on the salt in the crust a little. I make mine with ground beef no pork. I also leave out the garlic. After years of trying different crust recipes and failing. This recipe with the boiled water is so easy. I actually got a thumbs up from hubby after 15 years of trial and error. Thanks again I will pass this on.<\/p>","CommentId":46,"DateRated":"10\/06\/2014 23:35","GUID":"f22b92479784464cb861c220b3260f90","MemberId":8025046,"Rating":5,"ScreenName":"joanmb45","SubmittedDate":"10\/06\/2014 23:35"},{"Comment":" The recipe was excellent, however, like a true Cornish Pasty I make mine with Lard. Any left over dough I form into discs wrap them in plastic wrap, and place them in zip lock bags. They thaw quickly and are just as good frozen as when the dough is made fresh. So if you feel like making just 1 or more, you only have to remove from the freezer the amount you need. I don't have to tell you that I am a Yooper and born and raised in the Upper Peninsula. If you come from a mining town you know how to make a pasty.<\/p>","CommentId":47,"DateRated":"08\/16\/2014 14:56","GUID":"07b503e5e87b4c1595fb191f9ddff038","MemberId":4231229,"Rating":5,"ScreenName":"doofette","SubmittedDate":"08\/16\/2014 14:56"},{"Comment":" These pasties were great. I just got back from Michigan and they were as good or better. The crust recipe I questioned the boiling water but it was great also. The Michigan ones were sorta more bread. I got mine from a shop 20 miles west of the bridge. Thanks for the great recipe!!!!<\/p>","CommentId":48,"DateRated":"06\/22\/2014 11:35","GUID":"02c63c20996f4bf9ba334dcc6013db80","MemberId":7824599,"Rating":5,"ScreenName":"Sandielkb","SubmittedDate":"06\/22\/2014 11:30"},{"Comment":" I too am a YOOPER now in Alabama. My Mom still makes pasty's. I cheat a bit. I buy premade pie crust and make a whole pie. I also grind my veggies with an old fashion counter clamp grinder. Everyone needs to try a Pasty. My southern hubby loves them. I do Ketchup, he likes brown gravy. YUM YUM.<\/p>","CommentId":49,"DateRated":"","GUID":"cd74755ee34f44cdb57d4ad857f8ba4a","MemberId":4926769,"Rating":5,"ScreenName":"l.steele","SubmittedDate":"02\/04\/2014 18:57"},{"Comment":" These are absolutely fabulous. I was a bit skeptical about the boiling water for the crust but it is exceptional. The one thing I did, going off others reviews, was half the filling recipe...mistake! I only went with heaping cup of filling, I got 12 and had crust left over...next time, and there will be a next time, I will follow this to the T!!<\/p>","CommentId":50,"DateRated":"","GUID":"e8267a5bc2b64f379ded356eb23f29b7","MemberId":7599858,"Rating":5,"ScreenName":"Lpag2","SubmittedDate":"01\/11\/2014 20:18"},{"Comment":" Like the cook, I also grew up in the U.P. I have made this recipe and these pasties turn out exactly like those that the local U.P. bakeries sell; and they are extraordinary! They roll the dough very thin, though (maybe the reviewers are not and that's why they say "too much filling"). Carole, I don't know how you got a hold of this precious recipe, but thanks for sharing,<\/p>","CommentId":51,"DateRated":"01\/07\/2014 09:15","GUID":"2cf4aa54c15a4293b50af966d2d93ba3","MemberId":7586470,"Rating":5,"ScreenName":"sunny-girl","SubmittedDate":"01\/07\/2014 09:14"},{"Comment":" This recipe is great although measurements for the filling make WAY more than the crust makes.. I'd cut the filling recipe in half or at least double the crust recipe. Plus I'm not sure about making the crust with boiling water.. I'd add the lard to the flour\/salt and mix until it forms pebble sized balls.. then add cold water slowly until you get the right consistency. You could also add carrots\/take away the rutabaga depending on taste..<\/p>","CommentId":52,"DateRated":"","GUID":"8b6028e63e8e41e997e0f294dd49ed5e","MemberId":7557515,"Rating":4,"ScreenName":"waxeater","SubmittedDate":"12\/25\/2013 23:07"},{"Comment":"","CommentId":53,"DateRated":"04\/30\/2013 19:02","GUID":"584006b29b0640f696b77a4e4adae54b","MemberId":7196734,"Rating":0,"ScreenName":"annalynx","SubmittedDate":"04\/30\/2013 19:02"},{"Comment":" Great texture and taste but this filling make enough for about 60 pasties! We halved it and made 19 pasties, then cooked up the left over to add to soup or casseroles.<\/p>","CommentId":54,"DateRated":"01\/31\/2013 18:15","GUID":"41788e99470d40b29e42e59430f0d75b","MemberId":7116250,"Rating":5,"ScreenName":"patmcdaniels","SubmittedDate":"01\/31\/2013 18:15"},{"Comment":" I work as a demo cook at our local kitchen store. One day this was our featured recipe. One of our customers that day was visiting from England and he kindly remarked that our pasties prepared with this recipe were "Spot on".<\/p>","CommentId":55,"DateRated":"11\/16\/2011 09:18","GUID":"346155d0b5194c0db854a0937aaeae64","MemberId":6061101,"Rating":5,"ScreenName":"bfirebaugh","SubmittedDate":"11\/16\/2011 09:18"},{"Comment":" I had never had a rutabaga before but have found the flavor to be an excellent match with the potatoes and onions!<\/p> I halved the recipe and am so glad that I did for my family of 4 as this yields a tremendous amount of food. Plenty of yummy leftovers!!<\/p> My only suggestion and this is only due to personal preference is that I would reduce the amount of potatoe by 1 and add carrots for another flavor. I did have a difficult time with the dough-most likely inexperience with pastry. So next time instead of making individual pockets I will make a large cake pan and fit the dough on the bottom, place the filling, and then add another layer of dough on top-A Pastie Pie if you will.<\/p> I did find the slicing of the vegetables very time consuming. I would recommend a good and large food processor to help you chop them up.<\/p> Thank you for sharing this wonderful recipe. I truly enjoyed it and can't wait to make it again.<\/p>","CommentId":56,"DateRated":"01\/12\/2011 21:33","GUID":"cae29e2346e94a43b0136cfc89dea480","MemberId":5758806,"Rating":5,"ScreenName":"ajwarnemunde","SubmittedDate":"01\/12\/2011 21:33"},{"Comment":" Finally a real U.P. Pastie recipe!<\/p>","CommentId":57,"DateRated":"10\/25\/2009 11:56","GUID":"b05e6949efc14c61bacb90f74b1a4160","MemberId":3866493,"Rating":5,"ScreenName":"lorri_lam","SubmittedDate":"10\/25\/2009 11:56"},{"Comment":"","CommentId":58,"DateRated":"02\/06\/2008 22:54","GUID":"ac950cb2a0ff4999b34ab4dadc5ce641","MemberId":2245638,"Rating":5,"ScreenName":"dkuehne","SubmittedDate":"02\/06\/2008 22:54"},{"Comment":"","CommentId":59,"DateRated":"10\/29\/2006 09:22","GUID":"8e0d1d0420d74ed7a96699746a9dbe11","MemberId":1599871,"Rating":5,"ScreenName":"Bernadette","SubmittedDate":"10\/29\/2006 09:22"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43222,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":310890,"name":"Breads, Rolls & Pastries","slug":"breads-rolls-pastries","term_group":0,"term_taxonomy_id":310825,"taxonomy":"categories-v2","description":"Learning how to make bread and pastries from scratch is so satisfying for any home baker. We've got the tips and recipes you need.","parent":310796,"count":4067,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/"},{"term_id":311074,"name":"Pastries","slug":"pastries","term_group":0,"term_taxonomy_id":311009,"taxonomy":"categories-v2","description":"Advance your baking skills with delicious pastry recipes. Learn how to work with puff pastry and create original pastry treats.","parent":310890,"count":414,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/pastries\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Upper Peninsula Pasties"}},"analytics":[],"yoast_head":"\nPasties Ingredients<\/h2>\n
\n
Directions<\/h2>\n
Step 1: Make the dough<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Step 2: Create the filling<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Step 3: Roll out the dough<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Step 4: Fill and fold<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Step 5: Bake the pasties<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Taste Recipes<\/span><\/span><\/p>\n
Recipe Variations<\/h2>\n
\n
How to Store Pasties<\/h2>\n
Pasties Tips<\/h2>\n
Taste Recipes<\/span><\/span><\/p>\n
What do you eat with a pasty?<\/h3>\n
Do I cook the pasty filling before sealing it in the dough?<\/h3>\n
Pasty Recipe Tips<\/h2>
What is the difference between a pasty and a Cornish pasty?<\/h3>Pasties came to the U.S. from Cornwall, England. Traditional Cornish Pasties<\/a> are filled with diced or minced beef, potato, onion, and turnip or rutabaga. But according to the European Union, you can\u2019t call it a Cornish pasty unless it\u2019s made in Cornwall.
What else can I add to this pasty recipe?<\/h3>To make this pasty recipe your own, add or swap in whatever vegetables and proteins you have in the fridge. Try cubed chicken or turkey, carrots, peas, and other herbs and spices.\r\n
What do you eat with a pasty?<\/h3>Pasties were originally made for miners to take down into the mines\u2014they were an easy, portable meal. Similarly, you can make these to take for a picnic at the park or beach. Pair them with these other picnic sides dishes<\/a>.
Research contributed by Maggie Knoebel<\/a>, Taste Recipes Culinary Assistant and Teddy Nykiel<\/a>, Taste Recipes Associate Digital Editor<\/i><\/div>","Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"I grew up in Michigan's Upper Peninsula, where pasties\u2014traditional meat pies often eaten by hand\u2014are extremely popular. There's a debate on whether they should be served with gravy or ketchup, but no matter what you dunk them in, they're super comforting. \u2014Carole Lynn Derifield, Valdez, Alaska","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1\/2 hours. ","SequenceNo":1},{"Direction":" Cut potatoes and rutabagas into 1\/8- or 1\/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; crumble meat. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. ","SequenceNo":2},{"Direction":" Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1\/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edge with water; carefully fold dough over filling and press edge with a fork to seal. ","SequenceNo":3},{"Direction":" Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350\u00b0 until golden brown, about 1 hour. Cool pasties on wire racks. Serve hot or cold. Store in the refrigerator.","SequenceNo":4}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baked Potatoes","ID":111675},{"Name":"Baking Recipes","ID":111650}],"Course":[{"Name":"Course","ID":0},{"Name":"Beef Dinner Recipes","ID":94738},{"Name":"Dinner Recipes","ID":94278},{"Name":"Ground Beef Dinner Recipes","ID":97078},{"Name":"Pork Dinner Recipes","ID":94802}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Beef Main Dishes","ID":100409},{"Name":"Beef Recipes","ID":100413},{"Name":"Milk","ID":102025},{"Name":"Onions","ID":102029},{"Name":"Pork Main Dishes","ID":100593},{"Name":"Pork Recipes","ID":100597}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Country Woman Dinner Recipes","ID":107325},{"Name":"Country Woman Recipes","ID":107253},{"Name":"Taste Recipes Magazine Dinner Recipes","ID":107489},{"Name":"Taste Recipes Magazine Recipes","ID":107265},{"Name":"View All Country Woman Recipes","ID":107353}],"WinningRecipes":[{"Name":"Winning Recipes","ID":0},{"Name":"Winning Dinner Recipes","ID":107215}],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Winning Recipes","ID":304353},{"Name":"Cuisines","ID":305271},{"Name":"British","ID":305338},{"Name":"Europe","ID":305334},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Sheet Pan","ID":303994},{"Name":"Holidays & Events","ID":304368},{"Name":"Events & Gatherings","ID":304515},{"Name":"Potluck","ID":304558},{"Name":"Ingredients","ID":306848},{"Name":"Beef","ID":307308},{"Name":"Ground Beef ","ID":307320},{"Name":"Ground Pork","ID":307388},{"Name":"Meat & Poultry","ID":307307},{"Name":"Pork","ID":307383},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Techniques","ID":304150},{"Name":"Baking Casseroles & Savories","ID":304162},{"Name":"Chilling","ID":304173},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 pasty: 757 calories, 44g fat (13g saturated fat), 46mg cholesterol, 1060mg sodium, 69g carbohydrate (5g sugars, 5g fiber), 19g protein.","NoOfRatings":63,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/EXPS_FT24_3096_EC_021524_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/EXPS_FT24_3096_EC_021524_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"Pasty Recipe Tips<\/h2>
What is the difference between a pasty and a Cornish pasty?<\/h3>Pasties came to the U.S. from Cornwall, England. Traditional Cornish Pasties<\/a> are filled with diced or minced beef, potato, onion, and turnip or rutabaga. But according to the European Union, you can\u2019t call it a Cornish pasty unless it\u2019s made in Cornwall.
What else can I add to this pasty recipe?<\/h3>To make this pasty recipe your own, add or swap in whatever vegetables and proteins you have in the fridge. Try cubed chicken or turkey, carrots, peas, and other herbs and spices.
What do you eat with a pasty?<\/h3>Pasties were originally made for miners to take down into the mines\u2014they were an easy, portable meal. Similarly, you can make these to take for a picnic at the park or beach. Pair them with these other picnic sides dishes<\/a>.
Research contributed by Maggie Knoebel<\/a>, Taste Recipes Culinary Assistant and Teddy Nykiel<\/a>, Taste Recipes Associate Digital Editor<\/i><\/div>"}],"CommentCount":56,"RatingCount":53,"RecipeCommentDetails":[{"Comment":"As a chef I decreased the amount of shortening to 1 cup and added 2 sticks (1 cup) of butter. It makes a more flavorful crust as well as flakier. I also doubled the butter inside the pasty and used butter cubes instead of "dotting" using cold butter cubes allows the butter to melt slowly and baste the filling.","CommentId":1,"DateRated":"04\/05\/2021 01:58","GUID":"4278ce8bd16c4997b0614aca4635016e","MemberId":9103532,"Rating":3,"ScreenName":"William","SubmittedDate":"04\/05\/2021 01:58"},{"Comment":"We have made this recipe 4-5 times. We have been told by Yuppers they are the best pasties they\u2019ve ever had. The only additional item is I copped up a handful of carrots for color. I did chop up some jalape\u00f1o for the one I ate tonight. We weighed the dough into 15 pieces and used a little over a cup of the mixed ingredients. Yes, we found 15 small bowls to divide the ingredients into.","CommentId":2,"DateRated":"02\/07\/2021 02:05","GUID":"484d57acf0f847f09d6f0197e9405c4d","MemberId":4353354,"Rating":0,"ScreenName":"Lenny","SubmittedDate":"02\/07\/2021 02:05"},{"Comment":"Very nice "base" recipe. Love the pastry instructions. First time a hot water crust pastry came out well for me, and I think it may be because this one tells you to mix the dry into the wet instead of the other way around. Only gave it four stars because followed exactly, they're pretty bland - even with the couple little additions I made. I immediately added dried basil, parsley, and smoked paprika to the dough. Also used jarred minced garlic and worchestershire sauce in the filling. Used 1 cup lard and 1 cup Crisco in the dough. Next time I plan to do 2\/3's cup of each lard, bacon fat, and Crisco in the dough with the basil, parsley, and smoked paprika, and a generous amount of berbere seasoning in the filling. I think those'll be five star worthy.","CommentId":3,"DateRated":"02\/01\/2021 11:23","GUID":"79015c37f37645aa80409b47b89d89ed","MemberId":9912324,"Rating":4,"ScreenName":"Rosemary","SubmittedDate":"02\/01\/2021 11:23"},{"Comment":"Many years ago we visited our friends' cabin in the U.P. every summer and eating pasties was one of the highlights! A few years ago we made what will probably be our last trip back to the U.P. and of course we stopped for pasties! I found this recipe and couldn't resist trying it. It tastes just like the pasties we always had in the U.P. The crust is delicious. I brush it with egg and it comes out perfect! The meat\/vegetable mixture is wonderful! I did add some carrot to it, but other than that I followed the recipe. FYI - allow plenty of time to cut\/cube the rutabaga and potatoes - just a little time consuming, but SO worth it! I froze the unbaked ones and thawed them before baking. The potatoes did turn color inside, but the flavor was the same. Next time I will bake them all, then freeze them. As hard as it is to do, we have found that if you let them cool for a good 15-20 minutes after they come out of the oven they have a better flavor, rather than eating them hot out of the oven. But, that does take some will power! Will definitely be making these again!","CommentId":4,"DateRated":"01\/25\/2021 21:50","GUID":"51913c6adc354e659fac5f9278cabf96","MemberId":9909918,"Rating":5,"ScreenName":"Carol","SubmittedDate":"01\/25\/2021 21:50"},{"Comment":"I've lived in Michigan all my life & U.P. pasties are hard to duplicate. These are great! I never had a recipe for the dough before, thank you. Loved them.","CommentId":5,"DateRated":"12\/31\/2020 18:02","GUID":"469b9125fa6b4a809f83803a4a52ca85","MemberId":2883451,"Rating":5,"ScreenName":"Colly","SubmittedDate":"12\/31\/2020 18:02"},{"Comment":"So stoked to find this. Thank you","CommentId":6,"DateRated":"12\/16\/2020 01:09","GUID":"9b21f851aae84cda952e905be363b3cb","MemberId":9894498,"Rating":5,"ScreenName":"Adam","SubmittedDate":"12\/16\/2020 01:09"},{"Comment":"I'd like to start by saying that I grew up in Michigan, and I liked these a lot. There are far too many pasty snobs in the comments. Everyone likes their the way they grew up eating them- just alter the recipe if you need to. Or not, this one works great. Lots of chopping, but comes together easy enough.\nI ended up with 6 nicely sized pasties and enough extra filling for 2 more, which I put in the freezer. The meat sticks to itself rather than mixing with the veggies, so it was tricky to get a good meat:veggie ratio throughout, but this is probably a rookie mistake. The dough worked out great. It was flaky and tasty, yet sturdy enough to be picked up and eaten by hand (the best way!). I wish I could post a picture.\nMy alterations included:\n- Subbing ground pork for more beef (grocery store was out of ground pork)\n- Adding a carrot\n- No garlic\n- Forgot the pats of butter inside\n- No cream or egg on top\nThese turned out just the way I like them. Even comparable to Muldoon's, though I need to work on the presentation! Ignore the naysayers and give these a try.","CommentId":7,"DateRated":"11\/03\/2020 03:12","GUID":"381869bfb1584360912b6eebb0f2a4d6","MemberId":9877535,"Rating":4,"ScreenName":"Lindsay","SubmittedDate":"11\/03\/2020 03:12"},{"Comment":"Delicious! This was my first time making pasties, and they turned out great. I loved the ease of working with this dough and the way it baked to perfection (I brushed with half and half to achieve the golden crust). I added some carrots from my garden, and just a tad more meat to maintain the ratio. As a native Yooper with some Finish heritage, I say Thanks, eh!","CommentId":8,"DateRated":"10\/19\/2020 11:29","GUID":"d7c804d5221d4b84913eebef7c91c488","MemberId":9872153,"Rating":5,"ScreenName":"Liz","SubmittedDate":"10\/19\/2020 11:29"},{"Comment":"This recipe for the dough is average at best. The dough and filling could have better ingredients. Finnish pasties are best. They contain meat, potatoes, rutabaga, onions, and carrots.","CommentId":9,"DateRated":"09\/05\/2020 00:49","GUID":"f348490b29bf4fe49c98342305a28dd8","MemberId":9856743,"Rating":3,"ScreenName":"James","SubmittedDate":"09\/05\/2020 00:49"},{"Comment":"I'm apparently the odd man out. I thought the crust for these was awful. Was it flaky? Yes but it tasted terrible. I felt like I was just eating some filling covered in a bucket of Crisco. My filling was yummy though. I added parsnips, carrots and roasted garlic, and omitted the garlic powder. Most disappointing!","CommentId":10,"DateRated":"07\/05\/2020 00:48","GUID":"2a5592d9bbfa44ba9818e89475f73cf8","MemberId":8293832,"Rating":2,"ScreenName":"Elnora","SubmittedDate":"07\/05\/2020 00:48"},{"Comment":"This is the best recipe. The only thing I do differently is I add carrots and I make a double batch or dough .. there doesn\u2019t seem too be enough for all the filling.. and we like our crust.","CommentId":11,"DateRated":"05\/09\/2020 16:45","GUID":"450dd84230f9482784932c054f78c095","MemberId":9815374,"Rating":5,"ScreenName":"Tasha","SubmittedDate":"05\/09\/2020 16:45"},{"Comment":"I learned how to make pasties from my husband's great aunt 25 years ago. She grew up in Ishpiming........ the family's recipe is pretty similar to yours (no rutebega or ground pork, but I may try next time I make) I have always had issues with the pastry dough, and everytime I make them, I search for crust recipes that will work for me (so I don't have to buy premade crusts) I have NEVER had any luck until I made this crust recipe yesterday?? (made 2 batches of the crust and both turned out). Thank you for sharing the recipe!","CommentId":12,"DateRated":"04\/27\/2020 18:20","GUID":"a8e97d944a8045869b508508dd91e89b","MemberId":9403212,"Rating":5,"ScreenName":"Debbie","SubmittedDate":"04\/27\/2020 18:20"},{"Comment":"This is very good, my family is from just west of Bagara by Pelkie in a small town of Gauthier, Michigan in the UP all of the family were in the copper mines or loggers, this recipe is good but they all use stewing beef and carrots in all the pasties which has more flavor and holds moister better then ground beef. This was my grandmothers recipes. All other in this recipe also.","CommentId":13,"DateRated":"04\/26\/2020 19:51","GUID":"8c0ab5fa4e3e4bf7827668b9c881e0da","MemberId":9809490,"Rating":5,"ScreenName":"Dale","SubmittedDate":"04\/26\/2020 19:51"},{"Comment":"OMG! This was my first attempt at making pasties and I've lived in the U.P. for 50 plus years. These were so AWESOME. I added carrot and upped the pork to 1#. The crust is crazy good and flaky.","CommentId":14,"DateRated":"04\/21\/2020 23:41","GUID":"673786052c28475a9b84f3a0a557b9e5","MemberId":9807181,"Rating":5,"ScreenName":"Missy","SubmittedDate":"04\/21\/2020 23:41"},{"Comment":"I'm from Munising, my grandmother was English, my mother was English and Irish, one of my best friends is the pasties maker\/baker at Muldoons Pasty and Gifts in Munising - In 2001, Muldoons was awarded the "U.P. People's Choice Award" as the result of a taste test conducted at the Upper Peninsula Tourism Conference and l have friends who make pasties at the Moose Lodge - they are great pasties. So pasties are a big thing for my family and I. Grandma's and my mom's crust recipe calls for lard, I make mine with Crisco (just because it's easier to find and keep on hand), Muldoons uses a different shortening - I'm actually trying out that one today. Our families recipe that I grew up on calls for ground beef and pork in a large grind (my dad used to do the meat grinding), potatoes, carrots, rutabaga, onions, salt and pepper, and a pat of butter in each pasty. All of the vegetables needed to be a quarter inch dise - my mom made sure it was diced correctly and not to big. Make sure you have enough salt and pepper and adjust if needed. Our family recipe and Muldoon's are similar. This recipe appears to be fairly good and easy. I'll have to try the crust recipe!","CommentId":15,"DateRated":"04\/08\/2020 17:02","GUID":"bebe1a566b0f45c3aabd394afb87d8ef","MemberId":9800396,"Rating":5,"ScreenName":"V","SubmittedDate":"04\/08\/2020 17:02"},{"Comment":"This is a pretty good recipe! When I was 8, I spent a fair amount of time in Florence, Wisconsin. One of my relatives, Aunt Swede, owned a diner and motel in downtown. She introduced me to pasty\u2019s and I\u2019ve been a fan ever since. During the summer of 1972, I was again in Florence and I asked Aunt Swede to teach me how to make pasty\u2019s. I spent 8 weeks working in the diner. I made pasty\u2019s every other day. Usually about 75 at a time. We did beef sirloin","CommentId":16,"DateRated":"04\/06\/2020 07:24","GUID":"604629dcac074e4a9325c465f06136d6","MemberId":9799290,"Rating":5,"ScreenName":"Randall","SubmittedDate":"04\/06\/2020 07:24"},{"Comment":"Made it .. it's cooking now.. rolls good will c how to turns out when cooked.","CommentId":17,"DateRated":"03\/12\/2020 16:27","GUID":"07a22ab091194dffb422a81cdd231cd3","MemberId":9750102,"Rating":5,"ScreenName":"Carrie","SubmittedDate":"03\/12\/2020 16:27"},{"Comment":"This is such a surprising dough! So easy to manipulate. I use whatever leftover meat I have chopped up and cooked potatoes and chopped fresh onion. If I remembered to buy a rutabaga I put that in. Lard would add flavor to the dough but I can't get myself to use it. Just make this recipe as written, you will love it and who doesn't love the fun of a meat pie?","CommentId":18,"DateRated":"03\/04\/2020 17:45","GUID":"385b49b0efa14704a1b790118f20f806","MemberId":3027224,"Rating":5,"ScreenName":"msoleski","SubmittedDate":"03\/04\/2020 17:45"},{"Comment":"I found that there wasn't nearly enough dough for all the filling, so I got a pie dough recipe and I multiplied it by 4, it came out perfectly. I also added carrots","CommentId":19,"DateRated":"03\/02\/2020 00:57","GUID":"2ba62c0436054a4c8a59826dc54520bf","MemberId":9783542,"Rating":5,"ScreenName":"Harry","SubmittedDate":"03\/02\/2020 00:57"},{"Comment":"While you can put whatever you want in you dough, Please don't state that you are from Michigan's UP, then try to sell us that a traditional pasty is made with ground meat. \n\nShame on you!","CommentId":20,"DateRated":"02\/19\/2020 16:41","GUID":"d15a044e8e954744bf54a005393f73ff","MemberId":9779700,"Rating":3,"ScreenName":"Paul","SubmittedDate":"02\/19\/2020 16:41"},{"Comment":"The crust surprised me. I didn't expect that it would be as flaky as it is...and yet it stretches easily to cover that 1 1\/2-cup mound of filling.","CommentId":21,"DateRated":"01\/03\/2020 21:24","GUID":"273f44af68fa4cee81ed69f8c2207670","MemberId":9760933,"Rating":5,"ScreenName":"Timothy","SubmittedDate":"01\/03\/2020 21:24"},{"Comment":"This recipe turned out perfectly. My husband from the UP said they were exactly like he remembered. I didn't have any sausage, so just put all ground beef and it still had plenty of flavor. Thank you!!","CommentId":22,"DateRated":"10\/25\/2019 16:49","GUID":"4716eedbcfaf43619b7f21cc6e9d6a0a","MemberId":9723581,"Rating":5,"ScreenName":"Hannah","SubmittedDate":"10\/25\/2019 16:49"},{"Comment":"I tried this recipe because it was as close to my husbands mother's as I could remember. I am horrible at crust, this one was a snap! Easy to work with, pliable enough to roll paper thin, but sturdy enough not to tear. \nI must have done something wrong, I was able to make 12 pasties with no filling left over. ;)\nThe truest compliment was when my husband (born and raised in MQT) walked in and said the house smelled just his mom's. \nThis is my 2nd go-round trying my hamd at pasty making. We will know shortly if they taste as good as they look and smell!","CommentId":23,"DateRated":"09\/28\/2019 00:26","GUID":"91bca83b809b44fabf36b1cb1e715148","MemberId":7435094,"Rating":5,"ScreenName":"TerriRowe517","SubmittedDate":"09\/28\/2019 00:26"},{"Comment":"This recipe is amazing! I hear many saying how this or that is wrong, but how can it be if it isn\u2019t your recipe? I am a life long Michigander and have traveled all over the state on my stomach, so to speak. I enjoyed many of the Pasty Shop offerings of our U.P. and this makes a perfect addition to them. I had to bake mine slightly longer than directed, because I like bigger veggie chunks, and I don\u2019t think I\u2019ve ever encountered a \u201csmall\u201d rutabaga, so there was extra. But that is just part of baking and making a recipe your own! Thank you for the all the great ideas and variations in the comments, looking forward to trying many of them.\n\nFYI- My grandma is an amazing baker. Her Rhubarb Custard Pie recipe is a family secret. Unfortunately, I\u2019ve never heard of her making pasties once in her life! Funny, right?","CommentId":24,"DateRated":"09\/01\/2019 15:51","GUID":"2ba54a65fbe846a4b27063376c8ef1ff","MemberId":9694077,"Rating":5,"ScreenName":"Wes","SubmittedDate":"09\/01\/2019 15:51"},{"Comment":"I was raised in the upper peninsula (Iron River) and had these all the time. There was a pasty shop in every town. This recipe to me tastes just like the ones I grew up with. I now live in Missouri so I have to make them. This is the best dough recipe also. Very easy to work with. Thanks so much for this recipe.","CommentId":25,"DateRated":"07\/01\/2019 22:04","GUID":"6e10461bd0264bd3a095d9d758ec6de9","MemberId":9673228,"Rating":5,"ScreenName":"Debbie","SubmittedDate":"07\/01\/2019 22:04"},{"Comment":"My grandmother grew up in the UP taught my Mother and she taught me. Use ground sirloin and pork add the spices to the meat! I make 65 a month for friends and family!","CommentId":26,"DateRated":"02\/19\/2019 14:26","GUID":"400a41ccde5a4ab1a1b2ba9b71201420","MemberId":9611526,"Rating":0,"ScreenName":"Nancy","SubmittedDate":"02\/19\/2019 14:26"},{"Comment":"