Pasties II

Pasties II

107 Reviews 5 Pics
  • Prep

    1 h
  • Cook

    1 h
  • Ready In

    2 h
Recipe by  RaiderMom

“A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  3. In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
  4. Bake in preheated oven for 1 hour.

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Reviews (107)

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Pasties actually originate in Cornwall, England. This recipe is pretty close to the pasties my mom and Grandma used to make. It was a mortal sin to use carrots though. They always used Swede (Rutabaga)/ Swedish turnip. For the reviewer who has trouble with pastry, me too! I use frozen pie shells, let them get to room temp or even a litle warmer before filling one side with your ingredients. Also, we always use a peeler to scrape the potatoes and rutabaga, then it is thinner and cooks more thoroughly. We pile the ingredients on top of each other starting with potatoes, rutabaga, onions, beef and salt and pepper. Putting the beef on top allows the juices to soak into the vegetables as they cook. I love pasties!



This is a great recipe. I made it exactly as is. For those who thought it was bland the beauty of pasties - they can be adjusted to your tastes by adding other meats, spices, and herbs. Many people eat them with ketchup. If you have a hard time working with pie crust two pieces of cellophane can solve that problem. Roll the dough out between the two sheets. When the dough is the thickness and shape you need remove the top sheet and proceed to fill. Then use the bottom sheet of cellophane to fold over the pasty. Again great recipe!



My dad hails from Escanaba Michigan and this is exactly how my Mom and I make them, down to the butter on top for extra moisture! Also, thanks for the tip on rubbing the tops with milk we've never tried that!

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Amount Per Serving (6 total)

  • Calories
  • 887 cal
  • 44%
  • Fat
  • 55.3 g
  • 85%
  • Carbs
  • 72 g
  • 23%
  • Protein
  • 25 g
  • 50%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 762 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Vegetable Cornish Pasties


next recipe:

Mom's Easy Roast