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Pastie – Michigan’s U.P. Traditional

Submitted by: cindyp on April 30, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Pastie - Michigan's U.P. Traditional

There is quite a debate as to where the pasty originated from – some say Cornwall, some say Devon, then there the Finnish that got involved too…..this is the recipe we used where I worked in the U.P. that came from the “old country” that we made in massive amounts. This is the scaled down version, though you could easily make many of them at a time, they freeze very well after baked!

Difficulty: Easy

Servings: 6 or 7

Prep Time: 30 min   Cook Time: 60 min  



I used Suzanne’s Foolproof Pie Crust – it’s so flaky and just better than the flour, water, shortening version we used.


2 1/2 – 3 # round steak, cubed into 1″ pieces
5 medium potatoes, finely diced
2 small onions, finely diced
1/3 of a small rutabaga, finely diced


Make pie dough. Divide dough in 1/2 before putting in fridge. Work 1/2 at a time. Roll into a rectangle, about 22″ x 10″.

There should be about 6-7 cups of filling. Mix all together. Season with salt and pepper to your liking.

In 3 equal portions of the dough, put 1 cup of the filling on bottom half, leaving room to fold the dough over on top. Using water, make a line around the mound, flip the other side of the dough over, and seal around each mound of filling with your hand. Cut around each mound leaving about 1″ of dough so you end up with a 1/2 moon shape.

Do the same with the other 1/2 of dough.

This will gives you 6 pasties. If you have left over filling, roll out the extra dough to use up the filling. Mine made 7.

Brush tops with milk and bake at 450F for 20 minutes, turn oven down to 350F for another 40 minutes. Let rest for at least 15 minutes.


You can use a food processor for finely dicing the vegetables.

Carrots are also known to be used in place of the rutabaga, but this makes it an inferior pasty 😉

Burger can be used in place of the steak, just use the leaner beef.

Instead of doing 2 rectangles of crust, you can divide the dough into 6 even balls before putting in fridge, then roll individually and make each pasty individually.

Some people eat it with gravy, some with ketchup.

Categories: Beef, Old-Fashioned, One Dish Meal, Vegetables

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  1. 1-1

    I’m a little confused. In several places you say to either divide the dough in half and roll out two rectangles from the dough or divide the dough equally into 6 pieces. But in a couple of other places you talk about rolling out the “extra” dough.

    If I’ve divided the dough either in half or in 6 pieces, there won’t be any left-over dough to roll out for left-over fill.

    Can you clarify this? I’d love to make this recips.

  2. 1-1

    The extra is what is left after you cut the corners off the filled dough…

    Second paragraph of “Directions” is where you get the extra dough.

  3. 1-1

    The 6 individual pasties won’t give you extra dough (part of variations), only when you roll it out into a rectangle and cut around the mounds of filling.

    These are so wonderful, I hope you try them!!

  4. 1-1

    Haaaa, That’s what I get for trying to understand written direction at 5:54 am. I guess I should try going to bed a NIGHT. lol

    I couldn’t visualize the cutting around the filling to make crescents. So I didn’t “see” the left-over dough. Now I’ve got it!

    Thanks Pete and CndyP for your replies. I can “see” what I’m supposed to do now.

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