Reviewed: Nov. 24, 2009

These are excellent. I was born and raised in northern Wisconsin and my dad worked in northern Michigan for 10 years so we are very familiar with pasties. I make mine with ground chuck, carrots, onions, red potatoes, and rutabega. I also use the refrigerated Pillsbury pie crust (not the frozen Pet-Ritz kind) which makes them quick and easy to make and they still taste great. Now living in Texas with my Texas-born husband, he insists I add chili power and cumin to the filling. So nontraditional, but it's still good!

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Sweets

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Reviewed: Sep. 28, 2009

Everyone in the family loved this recipe, which is VERY rare. I made the following changes: Parsnips instead of turnips (what I had on hand). Fresh ground garlic pepper instead of regular fresh ground pepper. No added salt in the filling; it was salty enough with just the salt from the pastry and the garlic pepper - I couldn't imagine a whole extra tablespoon. I also chopped in some scallions and fresh parsley from the garden. I had quite a bit of extra filling and just baked that in a covered pan for leftovers. I agree with another reviewer that this makes a lot - only someone with a very hearty appetite could eat a whole one. Rave reviews all around the table!

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Kay

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Reviewed: Apr. 4, 2009

I thought these had a lot to them but they were kind of bland without something to dip them in. Next time i think I will add more seasoning and more veggies.

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Kayleigh

Cooking Level: Intermediate

Home Town: Post Falls, Idaho, USA

Living In: Juneau, Alaska, USA

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Reviewed: Mar. 10, 2009

This is an awesome recipe. Best served with gravy, melted cheese & sour cream. This will be a regular item on my menu. However I think the dough has a better taste if you subsitute the lard with butter.

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Sablan

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 6, 2008

Grew up on my mom's pasties. We use Round Steak & Pork shoulder. Carrots, Ohion, Potato. Always eat them with ketchup. I'm not so good at the pastry but found that Pillsbury Pie Crust-in the red box is exactly the same taste as mom's crust. Always moist and delicious.

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joyce

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Reviewed: Apr. 2, 2008

As a Minnesota Iron Ranger raised on Cornish pasties I note that the reason these are too dry is the lack of tiny pieces of salt pork in the mix. And only rutabegas are authentic.

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ROG

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Reviewed: Oct. 7, 2007

This was my first attempt to make pasties. My husband is used to the Upper MI Finnish pasties and this one was pretty close. I used shortening for the crust instead of lard since I had it on hand and it made the crust a little too dry. I also used rutabaga instead of turnips and it added a great flavor. The meat was probably too lean so be careful what cut you buy. Next time I will add carrots which most UP MI ones have. Overall I was very pleased with my first attempt. Thanks for the recipe.

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Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Dec. 6, 2006

This is my favorite dish! I made it when I was in the military and it was an instant success with everyone. They last forever and taste great at room temp. The juices stay where they are and the pastie shell is the perfict blend of flavors to mix with the vege meat mix. I ate 3 of them when I made it the 1st time :-) I just couldnt stop. All in all a definate Yum Yum dish thats perfict for lunches and hiking trips and camping due to the fact it doesnt need to be heated to taste good. Just keep the shell from breaking and letting the juices out!

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MikeyB

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Reviewed: Nov. 25, 2006

Fantastic .. will make again

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jester

Cooking Level: Beginning

Home Town: Rawlins, Wyoming, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 5, 2006

This recipe came out great! Cooked perfectly; very nice flakey crust with a beautifully moist meat/vegetable interior. Only compliant is there was a lot of leftover veggies. Next time I'll only use 3 potatoes, 1 large turnip and 1 onion. See Time Life American Cooking: Eastern Heartland cookbook, which has photos on how to assemble.

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queenoffun

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 11, 2006

These are good, it just seems like the dough should be different.

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Chef Hans

Cooking Level: Professional

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 10, 2005

Excellent, We love this recipe, it's simple and good tasting

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TARENWALTERS

Home Town: Borger, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 8, 2004

nice recipe although a little too dry. Top round is the wrong cut here - you want a cheap fatty cut which will help the moisture level. Puff pastry as one reviewer suggests is not at all authentic. Although of course if you like it, by all means. YTou can get authentic pasties around the old Cornish mining towns in Southwest Wisconsin (around Cassville)...good stuff.

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SMPARSONS

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Reviewed: Jan. 5, 2004

NB: A word to the wise - if you are visiting England, and want to experience a really decent Cornish pastie (this recipe barely hints at the gastronomic delights you can encounter there), you MUST get a pastie at Stein's deli, Padstowe (they are a tad spendy but they really are worth it), or Pronto Pastie, almost any place in the West Country. Also, for the most delightful cream teas and scones (scones are like biscuits but they come with clotted cream and strawberry jam) visit any of the tea shops at Boscastle - a pot of tea for 2 plus 2 fist-sized scones and jam and cream will set you back about $6! Boscastle is a truly beautiful, breath-taking fishing village, and you won't be disappointed!) ANYWAY, the pasties in this recipe were alright. I have eaten enough Cornish pasties in Cornwall to know a good one when I see it (or taste a good one when I taste it??), and this wasn't it really. The pastry was ok, though I much prefer a puff-pastry shell. The innards were dry and pretty tasteless, despite the fact I added A LOT of freshly-ground pepper, which is how traditional pasties are supposed to be... I suspect that good Cornish pasties can only be found it Cornwall....

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 12, 2003

This recipie was pretty good and enjoyed by the family, however, I would recommened that you make up some beef gravy or other sauce to go with it. By itself it is tasty, but a little plain. Also, this recipie makes A LOT, as the pasties are very large. One pastie could feed 2 people, especially kids. I browned my beef first just to form a slight crust on the beef, and I also added about a tablespoon of flour to the beef mixture before baking to thicken up the juices a bit. Next time I'd try addind garlic powder to the beef to see if that makes it a little more flavorful. Thanks for the recipie, Kevin!

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JenniferJarvis

Cooking Level: Expert

Home Town: Hatboro, Pennsylvania, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Sep. 10, 2000

These are close to the pasties I grew up with... My mother always just made regular pie pastry and used rutabega instead of turnip and white pepper... They are great hot, warm, cold or fried (if there are any leftovers)!

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