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Upper Peninsula Pasties

 Upper Peninsula Pasties
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
12 ServingsPrep: 35 min. + chilling Bake: 1 hour


  • 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


  • 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

2 of 2

Upper Peninsula Pasties (continued)

Directions (continued)

  • 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.
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.