Upper Michigan’s Favorite Comfort Food That You Can Make at Home!
If you’ve ever taken a trip to Michigan’s Upper Peninsula (UP), you’ve likely seen or tasted something called a “pasty.” It’s not just any meal—it’s a soft, flaky, handheld meat pie filled with a mix of beef, potatoes, and sometimes rutabaga. It’s warm, filling, and full of history.
Brought over by Cornish miners in the 1800s, pasties quickly became a favorite in the UP. Miners needed something portable yet satisfying, and pasties gave them exactly that. Over time, this simple meat pie became more than just food—it became tradition. Today, pasties are enjoyed not just in Michigan but all across the U.S.
I remember the first time I had an Upper Michigan pasty on a road trip. One bite, and I was hooked! The tender beef, soft potatoes, and buttery crust felt like a warm hug. Now, I love making them at home. And trust me, you can easily make them too!
Why This Upper Michigan Pasty Recipe Is the Best
After experimenting with different versions, I’ve found this recipe to be as close to the original as it gets. Here’s why:
- Traditional Ingredients – Classic ground beef, diced potatoes, rutabaga, and onions are used for the filling.
- Flaky, Homemade Crust – Simple dough that bakes into a golden, crisp shell.
- Seasoned Just Right – Salt and pepper allow the natural flavors to shine.
- A Complete Meal in One – It’s hearty enough on its own; no side dishes necessary!
Ingredients You’ll Need
Makes 6 Pasties | Prep Time: 30 mins | Cook Time: 50 mins
For the Crust:
- 3 cups all-purpose flour
- 1 ½ tsp salt
- ¾ cup shortening or lard
- ¾ cup cold water
For the Filling:
- 1 lb ground beef (or diced beef)
- 2 medium potatoes, peeled and diced
- ½ cup rutabaga, peeled and diced (optional but traditional)
- 1 small onion, finely chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp butter, cut into small cubes
Optional Egg Wash:
- 1 egg beaten with 1 tbsp water (for golden crust)
Step-by-Step Guide: How I Make Upper Michigan Pasties
1. Prepare the Dough
Start by mixing flour and salt in a large bowl. Cut in shortening or lard until it looks like coarse crumbs. Add cold water slowly and stir until dough forms. Knead lightly, wrap in plastic, and chill for 30 minutes.
2. Make the Filling
In another bowl, combine ground beef, diced potatoes, rutabaga, and onions. Add salt and pepper. I like to stick to basic seasoning, so the ingredients shine. Add butter cubes when assembling to keep the filling moist.
3. Roll and Fill
Divide the chilled dough into six equal pieces. Roll each one into an 8-inch circle. Add about ½ cup filling to one side, dot with butter, then fold over and crimp edges to seal.
4. Bake to Perfection
Preheat the oven to 375°F (190°C). Place the pasties on a baking sheet lined with parchment. Brush with egg wash if you want a shiny crust. Bake for 45-50 minutes until golden.
5. Serve & Enjoy!
Cool for a few minutes before serving. Some like it plain; others dip it in ketchup or brown gravy. Either way, it’s delicious!
Tips for Perfect Pasties Every Time:
✅ Use cold water and chill the dough – Keeps crust flaky and tender.
✅ Dice veggies evenly – Ensures even cooking.
✅ Seal edges tightly – So no filling leaks out.
✅ Try different meats – Chicken, turkey, or venison also work great.
✅ Freeze unbaked pasties – Wrap well, bake from frozen, adding 10 extra mins.
What Goes Well With Upper Michigan Pasties?
Pasties are filling, but here are a few ways to enjoy them even more:
- Classic ketchup dip – A true UP tradition.
- Brown gravy – Makes it extra comforting.
- Coleslaw or salad – For a refreshing contrast.
- Pickles on the side – Adds a tart crunch.
Common Questions (Answered from My Kitchen)
Q: Can I use ready-made dough instead of making it from scratch?
A: You can, but homemade dough gives the best taste and texture. Choose a savory pastry dough if using store-bought.
Q: How do I store and reheat them?
A: Refrigerate cooked pasties for 3-4 days, reheat at 350°F for 15 minutes. Freeze for up to 3 months.
Q: Is rutabaga a must?
A: Not strictly! But it’s traditional and adds a nice sweet flavor. You can skip it or substitute with carrots.
Q: Can I make vegetarian pasties?
A: Yes! Swap the meat for mushrooms, lentils, or extra veggies.
Why You Should Try Making Pasties at Home
These pasties aren’t just food—they tell a story. A piece of history from Michigan’s hardworking miners. And even today, they deliver warmth, comfort, and satisfaction. Whether you’re from the Midwest or simply a fan of filling handheld meals, this recipe is worth trying.
You don’t need fancy ingredients or kitchen skills. Just follow the steps, and soon you’ll have flaky, golden pasties straight from your oven. Make a batch, freeze some, or share with friends—they’ll surely ask for seconds!
Try It Today!
If you make these Upper Michigan pasties, drop a comment or share a picture. I’d love to see your version. No matter how you enjoy them, one thing’s certain—you’ll want to make them again!
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