Upper Peninsula Pasties Recipe
Upper Peninsula Pasties Recipe photo by Taste of Home

Upper Peninsula Pasties Recipe

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Meet the Cook: I grew up in Michigan's Upper Peninsula, where many people are of English ancestry and pasties - traditional meat pies often eaten by hand - are popular. Home is now a bush community. My husband and I have four children. -Carole Lynn Derifield, Valdez, Alaska
TOTAL TIME: Prep: 35 min. + chilling Bake: 1 hour
MAKES:12 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 1 hour
MAKES: 12 servings


  • 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 turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 pound ground pork
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 2 teaspoons garlic powder
  • 1/4 cup butter
  • Half-and-half cream, optional

Nutritional Facts

1 serving (1 each) equals 950 calories, 49 g fat (16 g saturated fat), 72 mg cholesterol, 1,130 mg sodium, 92 g carbohydrate, 9 g fiber, 32 g protein.


  1. 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.
  2. Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings.
  3. 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.
  4. 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.
Originally published as Upper Peninsula Pasties in Country Woman September/October 1996, p29

Nutritional Facts

1 serving (1 each) equals 950 calories, 49 g fat (16 g saturated fat), 72 mg cholesterol, 1,130 mg sodium, 92 g carbohydrate, 9 g fiber, 32 g protein.

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Reviewed Nov. 24, 2014

"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."

Reviewed Oct. 21, 2014

"we make these all the ntime"

Reviewed Oct. 6, 2014

"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."

Reviewed Aug. 16, 2014

"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."

Reviewed Jun. 22, 2014

"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!!!!"

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