Show Subscription Form

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

Upper Peninsula Pasties Recipe

Read Reviews
5 18
Publisher Photo
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 beef
  • 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.

Reviews for Upper Peninsula Pasties

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 4, 2015

"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."

Reviewed Feb. 20, 2015

"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."

Reviewed Jan. 18, 2015

"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."

Reviewed Dec. 11, 2014

"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"

Reviewed Dec. 8, 2014

"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."

Loading Image