Reviewed: May 16, 2012

LOVE the concept, but we thought the recipe needs a little work. The pie itself is pretty dry and the crust cooks too long. Next time I will definitely add a small amt of beef gravy plus a veggie like peas. Also I will pre-cook the filling and just bake in the oven long enough to cook the pie crust.

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Reviewer:

Angeltown

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Cooking Level: Intermediate

Reviewed: Apr. 18, 2012

Excellent texture and flavor, but the ones I grew up with did have rutabaga. We also had some pie filling at one end for the dessert part.

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Reviewer:

Skash

Cooking Level: Beginning

Reviewed: Apr. 11, 2012

I grew up in Upper MI. My dad was a miner at the White Pine Copper Mine. My mom made these from scratch (I don't think they were sold anywhere back then) and your recipe is very similar to hers. I followed yours and added rutabaga like my mom did. I did not get her recipe from her before she died and I could not remember all the ingredients. Your recipe was so easy (even the crust) and it made a ton of pasties when I doubled everything. I froze them and had pasties whenever we wanted. This Yooper is very happy with this recipe!

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Reviewer:

Maria

Cooking Level: Intermediate

Home Town: Ironwood, Michigan, USA

Living In: Cordova, Illinois, USA

Reviewed: Feb. 14, 2012

Was in the mood for something different, so tried this. Did use refrigerated dough. Added some garlic, and assorted veggies that i had on hand. Tasty meal, but does take quite a bit of prep work. Made alot of filling, more than i needed, so i added some beef broth and turned the leftovers into a potpie (less prep time needed). Will make again, but as a potpie.

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Reviewer:

aplach

Cooking Level: Intermediate

Home Town: Menasha, Wisconsin, USA

Reviewed: Jan. 16, 2012

I used refrigerated pastry just because Iam so lazy, and I prefer less onion, but these are like my mother made when I was young-we used ground beef, potato, carrots and onion because it was less expensive than steak and rutabagas which is what the "real" cornish pasties were made with.I grew up in a gold mining town and pasties were a local favorite for miners lunches, family dinners, special occasions, and fundraisers!

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Reviewer:

GRAMMA GORGEOUS

Cooking Level: Expert

Reviewed: Feb. 23, 2011

My mother's family was from Iron Mountain, Michigan. In that city between the fast food franchise places you will find Pasty drive throughs. You can buy them ready baked,par baked for cooking later..even the cutest little mini bottles of ketchup--no real pasty deserves a foil packet of ketchup! This recipe is almost to the letter to the recipe I have made for years--I switched long ago to a good quality ground beef (with some fat--not ground round) to cut cost and prep time. I shred the rutabaga just to be sure it cooks uniformly..but those are the only 2 differences. This is such a treat and even though they are putzy once they are in the oven--and you clean up the kitchen--you make a salad and its Pasty time! Oh--I almost forgot this part--when they come out of the oven my Grandma used to melt some butter in hot water and spoon a teaspoon or so into the top of each pasty(in the vent whole) and cover them with a clean kitchen towel. They would sit there and settle until nobody could stand it anymore!

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Reviewer:

mommy

Reviewed: Feb. 18, 2010

This turned out to be the best pasty I've ever made. I was trying to find a recipe to use with my left over leg of lamb meat. So I did use the lamb meat instead of the ground beef and sausage, but I will be trying it again with the right kind of meats later on. My kids LOVED them.

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Reviewer:

Katy

Reviewed: Jan. 11, 2010

I would rate this a 10 if i could. The crust was so crispy and easy to roll out. It's the first time in 30+ years of trying to make pasties that they actually turned out great. I did change a few things. I used stew meat and pork steak, cold Crisco and used parchment paper instead of greasing the sheets. I also turned the oven down to 350 as they seemed to be baking too fast (maybe my oven) and omitted the carrots. What a great thing for a true yooper to find!

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Reviewer:

ANNJILLIAN

Reviewed: Oct. 10, 2009

These pasties are the real thing ,my Mom use to make them and she was from Ironwood,Michigan. Knew the story of the miners enjoying them to.My mother sometimes would grate everything alittle finer and put it into a 12 inch pie pan.And serve the pasty by the slice it was soo flavorful.I,m glad it cooling off outside.because the oven will be baking some pasties soon. Thanks for sharing.

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Reviewer:

PAUL B

Reviewed: Jul. 18, 2009

This recipe made delicious, easy to prepare, and easy to eat-on-the-go meat pies! The only thing I changed was to use margarine instead of shortening (I didn't have any) and I added egg white to my crust just before baking. I did have to add about 1/4 of a cup water to the dough to get it moist enough, but my family absolutely loved them and have begged for more! I will definitely be making these for a long long time. Thank you for sharing!

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