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Cornish Finnish Michigan Pasties

Submitted by: Ruth Uitto

Hearty and savory, these generously filled pastry pies are stuffed with ground beef and pork, rutabagas, potatoes, carrots and onions. These delicious pastry-filled packets are then baked and served warm or at room temperature. This recipe yields 8 pasties.

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Vegetable Cornish Pasties

Submitted by: Viv Bearpark

This recipe makes four generous pasties, enough for a very proper lunch. Prepared, whole wheat pastry dough is cut into squares and heaped with a hearty, cooked filling of onions, carrots, diced potatoes, turnips, mushrooms and Cheddar cheese. The pastries are folded into triangles, sealed and baked until golden brown.

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Cornish Pasty

Submitted by: Barrie Malson

A hearty combination of steak and veggies make the filling for these delicious individual pastries. The pastry rolls out beautifully, and bakes up golden brown. These are perfect for lunchboxes or a casual supper.

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Cornish Pastie II

Submitted by: Lorrie Sterling

These savory pastries are made with prepared pie dough which makes the process quick and easy. Slices of steak, potatoes and onion are tucked inside. Then the pastry is sealed, and the packets are baked. These are perfect for lunchboxes or an impromptu picnic.

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Coal Miners Pasties

Submitted by: Kevin Ryan

These are very old-fashioned pastry roll ups filled with a savory mix of meat, potatoes, turnips and onions. They 're baked, and served hot from the oven for supper or tucked into a picnic hamper and served at room temperature.

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Pasties II

Submitted by: Cheryl Sibole

A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.

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Mother's Pasties

Submitted by: Vivienne Abraham

PASTIES were a must years ago when men worked the mines in northern Michigan. The housewives made them in the morning and wrapped them tightly in newspaper so they would stay warm until lunch break. Everyone used to say my mom made the best pasties in the world. This is her recipe. -Vivienne Abraham, Detroit, Michigan

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Vegetarian Pasties

Submitted by: avihockey

Warm and delicious pastry pockets with a savory veggie filling. I came up with this recipe after I tasted pasties made with meat and wanted a vegetarian version.

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English Pasties

Submitted by: Margaret Johnson

Pasties - which are meat-filled turnovers - came from England along with the Cornish who settled in America. Years ago, miners and woodsmen throughout the Midwest relished having these pasties in their lunch boxes.

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