- 2 cups shortening
- 2 cups boiling water
- 5-1/2 to 6 cups all-purpose flour
- 2 teaspoons salt
- 12 large red potatoes (about 6 pounds), peeled
- 4 medium rutabagas (about 3 pounds), peeled
- 2 medium onions, chopped
- 2 pounds ground beef
- 1 pound ground pork
- 1 tablespoon salt
- 2 teaspoons pepper
- 2 teaspoons garlic powder
- 1/4 cup butter
- Half-and-half cream, optional
- 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.
- Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings.
- Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 10-in. circle. Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
- Place on ungreased baking sheets. Cut several slits in top of pasties. Brush with cream if desired. Bake at 350° for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold. Store in the refrigerator. Yield: 12 servings.
Reviews for Upper Peninsula Pasties
"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."
"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."
"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,"
"Interesting twist on the traditional. And sorry yourmominem, pasties came from Cornwall, UK."
"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"
"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."
"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."
"Great receipe!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."
"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"
"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."