Fist let me say that though I live in Michigan I have never had a true pasty from the UP, only the ones in southeastern Michigan. To me, these are AWESOME! I only changed a few things, but I am positive they would be perfect if you followed the directions to a tee. I made the dough exactly as it is except added the salt as another review suggested. I used diced potatoes and carrots, had no rutebaga or msg on hand, I added a can of sweet peas, cooked the meat slightly to drain excess fat and added pepper, basil and parsley for flavor. Sauteed the onions with a couple gloves of garlic and the seasonings to soften. Also used a egg white wash for top. Came out perfect after 50 mins at 425 f.
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Fist let me say that though I live in Michigan I have never had a true pasty from the UP, only...